Description
Chocolate Crinkle Cookies are fudgy, soft-centered treats coated in powdered sugar that form a beautiful crinkled surface when baked. These cookies are perfect for chocolate lovers seeking a chewy and rich dessert with a distinctive cracked appearance.
Ingredients
Units
Scale
Cookies
- 1 cup unsweetened cocoa powder (100g)
- 1 3/4 cups granulated sugar (350g)
- 1/2 cup vegetable oil (120mL)
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (240g)
- 2 teaspoons baking powder
- 3/4 teaspoon salt
For Rolling
- 1 cup powdered sugar (120g)
Instructions
- Combine Sugar, Cocoa, and Oil: In a large mixing bowl, use a hand mixer or stand mixer fitted with the paddle attachment to beat together the granulated sugar, unsweetened cocoa powder, and vegetable oil on medium speed until well combined and shiny.
- Add Eggs and Vanilla: Add the eggs one at a time, beating after each addition until fully incorporated. Then beat in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Combine Wet and Dry Mixtures: Add the flour mixture to the cocoa mixture and mix on low speed just until combined, avoiding overmixing.
- Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 4 hours or up to overnight. This chilling step is essential to firm up the dough.
- Preheat Oven and Prepare Pans: When ready to bake, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking.
- Form and Coat Dough Balls: Place powdered sugar in a small bowl. Using a small ice cream scoop or a tablespoon, scoop dough and roll into roughly one-inch balls. Roll each ball in powdered sugar until well coated. Place on baking sheets about 2 inches apart. Only coat as many dough balls as fit on the baking sheets at a time; keep remaining dough refrigerated and roll in powdered sugar just before baking.
- Bake the Cookies: Bake for 10 to 12 minutes, or until edges are firm and centers are puffed but still look slightly wet. This ensures fudgy centers.
- Cool the Cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. The cookies will deflate slightly as they cool, resulting in a chewy, fudgy texture.
Notes
- Do not rush the chilling time; chilling firms the sticky dough making it easier to handle and prevents the cookies from spreading too much during baking.
- The cookies will naturally deflate in the center once out of the oven, which is expected and results in a fudgy center.
- For a flavor twist, add 1 teaspoon of peppermint or orange extract to the dough.
- To deepen the chocolate flavor, add 1 teaspoon of instant espresso powder to the sugar and oil mixture.
Nutrition
- Serving Size: 1 cookie
- Calories: 87 kcal
- Sugar: 10 g
- Sodium: 61 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.02 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 16 mg
