Description
These rich and fudgy Chocolate Crinkle Cookies are a delightful treat made with simple pantry staples. Featuring a deep cocoa flavor and a unique powdered sugar crackled exterior, these cookies are perfect for holidays or satisfying chocolate cravings any day. The dough is chilled for a perfect texture, then baked to a soft, chewy finish with slightly crisp edges.
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)
Wet Ingredients
- 1¾ cups granulated sugar (350g)
- ½ cup vegetable oil (120mL)
- 4 large eggs (room temperature)
- 2 teaspoons vanilla extract
Instructions
- Mix Cocoa and Sugar: In a large mixing bowl, use a hand mixer or stand mixer fitted with a paddle attachment to combine the granulated sugar, unsweetened cocoa powder, and vegetable oil. Beat on medium speed until the mixture is well combined and shiny.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract, ensuring everything is incorporated smoothly.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this flour mixture to the cocoa mixture, mixing on low speed just until combined to avoid overmixing.
- Chill Dough: Cover the cookie dough tightly in plastic wrap and refrigerate for at least 4 hours, or overnight. This step is critical to develop the proper texture and make the dough easier to handle.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking.
- Scoop and Coat Dough Balls: Place the powdered sugar in a small bowl. Using a small ice cream scoop or tablespoon, portion the chilled dough into approximately one-inch balls. Roll each dough ball thoroughly in powdered sugar until fully coated. Arrange the coated dough balls on the prepared baking sheets about 2 inches apart. Only coat as many dough balls as fit on the sheets; keep remaining dough refrigerated until ready.
- Bake Cookies: Bake the cookies for 10 to 12 minutes. They should have firm edges with centers that are puffed and slightly wet in appearance. This ensures a soft and fudgy texture inside.
- Cool Cookies: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents breakage and sets the texture perfectly.
Notes
- Chilling the dough is essential to prevent spreading and to develop the cookie’s fudgy texture.
- Rolling the dough balls thoroughly in powdered sugar creates the signature cracked appearance upon baking.
- Use room temperature eggs for better incorporation during mixing.
- These cookies stay fresh stored in an airtight container for up to one week, or freeze for extended storage.
- They make a perfect gift or holiday treat thanks to their festive look and indulgent flavor.
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
