Description
These Chocolate Crinkle Cookies are rich, fudgy, and deeply chocolatey with a crackled powdered sugar coating. Perfectly chewy on the inside and slightly crisp on the edges, they make a delightful treat for any chocolate lover. The dough requires chilling to ensure the cookies maintain their signature crinkled appearance after baking.
Ingredients
Scale
Dry Ingredients
- 1 cup unsweetened cocoa powder (100g)
- 2 cups all-purpose flour (240g)
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 cup powdered sugar (120g) – for coating
Wet Ingredients
- 1¾ cups granulated sugar (350g)
- ½ cup vegetable oil (120mL)
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
Instructions
- Mix Cocoa, Sugar, and Oil: In a large mixing bowl, combine the granulated sugar, unsweetened cocoa powder, and vegetable oil. Using a hand mixer or stand mixer with paddle attachment, beat on medium speed until the mixture is well combined and shiny, ensuring a smooth chocolate base.
- Add Eggs and Vanilla: Add the eggs one at a time, beating thoroughly after each addition to incorporate fully. Then, beat in the vanilla extract to bring fragrance and depth to the dough.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agent and seasoning.
- Incorporate Dry Ingredients: Add the flour mixture to the cocoa and egg mixture. Mix on low speed just until combined to avoid overmixing which can toughen the cookies.
- Refrigerate Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 4 hours or preferably overnight to firm up the sticky dough, which helps achieve the perfect crinkle texture.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking.
- Form Cookie Balls: Place powdered sugar in a small bowl. Using a small ice cream scoop or tablespoon, scoop chilled dough and roll into roughly one-inch balls. Roll each ball generously in powdered sugar until fully coated.
- Arrange and Bake: Place the sugar-coated dough balls on the prepared baking sheets about 2 inches apart. Only coat and bake as many as fit on the baking sheets, refrigerating the rest of the dough until ready. Bake for 10 to 12 minutes, or until cookie edges are firm and centers are puffed but slightly wet in appearance.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes to set before transferring to a wire rack to cool completely. The cookies will deflate in the center naturally, yielding a fudgy interior.
Notes
- Do not rush chilling the dough; the sticky dough needs firming up to roll properly and maintain cookie shape.
- The cookies deflate in the center after baking and cooling — this means they will be fudgy and moist inside, which is desirable.
- Customize the dough by adding 1 teaspoon of peppermint or orange extract for a flavor twist.
- Enhance the chocolate taste by mixing 1 teaspoon of instant espresso powder into the sugar and oil mixture before adding eggs.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 15g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
