Best Fudgy Chocolate Crinkle Cookies
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
12 mins
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Total Time
22 mins
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Servings
20 small cookies or 12 large cookies
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Calories
104 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Best Fudgy Chocolate Crinkle Cookies
Description
Best Fudgy Chocolate Crinkle Cookies are made by blending cocoa powder, granulated sugar, and vegetable oil, then adding eggs and vanilla. Dry ingredients like flour, baking powder, and salt are mixed in just until combined to form a dough. After covering and refrigerating the dough for at least four hours or overnight, it is scooped, rolled into balls, and generously coated in confectioners' sugar. Baking at 350°F results in cookies that crack on the surface, revealing the fudgy interior.
The chilling step is important for texture and allows the cookies to maintain their shape and develop the classic crinkle look. These cookies offer a rich chocolate flavor with a soft crumb and are suitable for making ahead or doubling the recipe for larger batches. Smaller cookies have fewer calories, while larger ones are more indulgent.
The recipe is straightforward and yields a chocolate cookie with distinct visual appeal and a dense, tender bite, ideal for chocolate lovers seeking a treat that balances sweetness and cocoa depth.
Ingredients
- ½ cup cocoa powder unsweetened
- 1 cup granulated sugar white
- ¼ cup vegetable oil
- 2 large egg
- 2 teaspoons vanilla extract pure
- 1 cup all-purpose flour or plain flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup confectioners sugar or icing sugar, for coating
Instructions
- In a medium-sized bowl, mix together the cocoa powder, white sugar and vegetable oil. Beat in eggs one at a time, until fully incorporated. Mix in the vanilla.
- In another bowl, combine the flour, baking powder, and salt. Stir the dry ingredients into the wet mixture just until a dough forms (do not over beat). Cover bowl with wrap and refrigerate for at least 4 hours or overnight.
- When ready to bake, preheat oven to 350°F | 175°C. Line 2 cookie sheets or baking trays with parchment paper (baking paper). Roll 1 tablespoonful of dough into balls for smaller cookies, or 2 tablespoonfuls for larger cookies.
- Add the confectioners (icing) sugar to a smaller bowl. Generously and evenly coat each ball of dough in confectioners' sugar and place onto prepared cookie sheets.
- Bake in preheated oven for 10 minutes (for small cookies) or 12 minutes (for larger cookies). The cookies will come out soft from the oven but will harden up as they cool.
- Allow to cool on the cookie sheet for 5 minutes before transferring to wire racks to cool.
Notes
- This recipe can be doubled without adjusting baking time for a larger batch of cookies.
- Smaller cookies contain about 88 calories each; larger cookies have about 146 calories each.
- Refrigeration time of at least 4 hours or overnight is essential for developing the desired fudgy texture and crackled surface.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20small cookies or 12 large cookies
Amount Per Serving
Calories 104 kcal
% Daily Value*
| Calories | 104kcal | 5% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 19mg | 6% |
| Sodium | 87mg | 4% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 27IU | 1% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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