Chocolate Crinkle Cookies

Written by on in Cookies, Desserts

The “crinkle” in this recipe’s name comes from their particular crackle-top. Not only are chocolate crinkle cookies beautiful to look at, but they’re also the perfect chocolaty choice of evening treat to go with your coffee or tea.

These rich and decadent chocolate cookies are fun and easy to make and they need no special equipment, even an electric mixer.

 Once you grab a bite, it feels like brownies inside, with a crunch of heavenly cookie on the outside. Do not overbake your cookies to keep the soft and fudgy texture.

How To Make Chocolate Crinkle Cookies?

  • In a medium mixing bowl whisk together flour, baking powder, and salt, set aside.
  • In another bowl blend together granulated sugar and oil (with an electric stand mixer fitted with the paddle attachment or with a hand whisk.)
  • Mix in cocoa powder and blend well. Beat in eggs and vanilla.
  • Add in flour mixture and mix until blended. Place the dough in a large sheet of plastic wrap and refrigerate at least 2 hours or overnight until the dough is chilled completely through.
  • Preheat oven to 350 degrees F (175 degrees C) and line your baking sheet with parchment paper.
  • Roll dough into one inch balls. Evenly and generously coat them in powdered sugar then place on prepared baking sheet spacing them 2-inches apart.

  • Bake in preheated oven 10 minutes until nearly set. They will be super soft when they come out of the oven and harden as they cool. If you bake them for too long, the centers will not be fudgy. If you are making bigger cookies give them 2 more minutes in the oven.
  • Let them cool on the baking sheet for 3 minutes before transferring the cookies to a wire rack.
  • Make sure your oven is HOT before baking! Or they will still be raw after 10 minutes.
Chocolate Crinkle Cookies
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Chocolate Crinkle Cookies

Recipe by NegarCourse: SnacksCuisine: American
Servings

12

Cookies
Prep time

10

minutes
Baking time

10

minutes
Resting time

2

Hours
Total time

20

minutes

These decadent, brownie-like chocolate cookies are rich and fudgy, covered in powdered sugar.

Ingredients

  • 1/4 cup (30g) unsweetened cocoa powder

  • 1/3 cup (75g) white granulated sugar

  • 1/8 cup (30ml) vegetable oil

  • 1 large egg

  • 1 teaspoons pure vanilla extract

  • 1/2 cup (65g) all-purpose or plain flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1/4 cup powdered sugar (for coating)

Directions

  • In a medium-sized bowl whisk together the flour, baking powder, salt, and set aside.
  • Whisk together the sugar, cocoa powder and oil in a large bowl until blended and shiny. Add the egg and vanilla extract and whisk until combined.
  • Fold in the flour mixture until no dry streaks remain.
  • Place the dough in a large sheet of plastic wrap and refrigerate at least 2 hours or overnight until the dough is chilled completely. The dough is sticky and it is not easy to cut and roll if it’s not completely chilled.
  • Preheat oven to 325 degrees F(175 degrees C). Line a baking sheet with parchment paper.
  • Roll dough into one inch balls. Evenly and generously coat them in powdered sugar then place on prepared baking sheet spacing them 2-inches apart.
  • Bake your cookies for 10 minutes or until puffed and cracked and edges have begun to set but centers are still soft.Let cool completely on sheet before serving. The cookies can be stored at room temperature in an airtight container for up to 5 days or freeze them for up to 3 months.

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