Description
Delight in these rich and fudgy Chocolate Crinkle Cookies, a perfect treat made with simple pantry staples. Featuring a glossy cocoa-based dough rolled in powdered sugar, these cookies bake up with a crisp edge and a soft, slightly gooey center. Ideal for holiday baking or any time you crave a chocolaty indulgence, they are easy to prepare and guaranteed to satisfy your sweet tooth.
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
- Combine sugar, cocoa powder, and oil: In a large mixing bowl, use a hand mixer or stand mixer fitted with a paddle attachment to beat together the granulated sugar, unsweetened cocoa powder, and vegetable oil on medium speed until the mixture is well combined and has a shiny texture.
- Add eggs and vanilla: Incorporate the eggs one at a time, beating thoroughly after each addition to ensure full incorporation. Then blend in the vanilla extract for flavor.
- Mix dry ingredients and combine: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mix to the cocoa mixture and stir on low speed just until combined, being careful not to overmix.
- Chill the dough: Cover the dough with plastic wrap and refrigerate it for at least 4 hours, or preferably overnight, to firm it up and develop flavors.
- Preheat oven and prepare baking sheets: Set the oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking.
- Scoop and coat dough balls: Using a small ice cream scoop or tablespoon, portion the chilled dough into roughly one-inch balls. Roll each ball generously in powdered sugar to coat. Place the coated dough balls about 2 inches apart on the prepared baking sheets. Only coat as many as fit on the sheets; keep the remaining dough refrigerated and roll in powdered sugar just prior to baking to maintain the coating.
- Bake the cookies: Bake the cookies in the preheated oven for 10 to 12 minutes until the edges are set and firm while the centers remain puffed and slightly wet-looking for a soft texture.
- Cool the cookies: Let the cookies cool on the baking sheets for a few minutes to set further, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- These cookies have a rich, fudgy texture with a crinkled powdered sugar exterior that’s visually appealing and delicious.
- Ensure the dough is well chilled for easier handling and better cookie texture.
- Roll the dough balls just before baking and in batches to prevent the powdered sugar from melting or becoming messy.
- Serve with a glass of milk or your favorite hot beverage for a cozy treat.
- Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
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
