Chocolate Crinkle Cookies
User Reviews
5
Chocolate Crinkle Cookies
Description
Combining cocoa powder, vegetable oil, and granulated sugar creates a moist base for these chocolate cookies. Flour, baking powder, and salt are sifted and mixed in, producing a dough that requires chilling until manageable. Rolling balls of dough through powdered sugar before baking ensures a distinctive cracked surface as the cookies spread and puff in the oven.
The final cookies bake until nearly set, leaving them soft and slightly underbaked in the center for a chewy texture. The powdered sugar coating contrasts with the dark chocolate dough, creating a striking appearance. The recipe requires spacing the cookies to allow for spreading and cooling on the baking sheet to maintain their shape and texture.
These cookies work well as a dessert or snack and can be prepared ahead with refrigerated or frozen dough. Their rich chocolate flavor and moist crumb make them satisfying for occasions where a tender, cocoa-forward cookie is desired.
Ingredients
- 2 1/3 cups (284g) all-purpose flour (spoon into measuring cup to measure)
- 2 tsp baking powder
- 1/2 tsp salt
- 2 cups (400g) granulated sugar
- 3/4 cup (175ml) vegetable oil
- 1 cup (85g) cocoa powder spoon into measuring cup to measure, unsweetened
- 4 large egg
- 2 tsp vanilla extract
- 3/4 cup (97g) powdered sugar
Instructions
- In a medium mixing bowl whisk together flour, baking powder and salt, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar and oil.
- Mix in cocoa powder and blend well. Beat in eggs and vanilla.
- Add in flour mixture and mix until blended. Cover dough and freeze for 45 - 60 minutes or refrigerate overnight (until it isn't too sticky to work with).
- The following day preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone liners.
- Place powdered sugar in a small mixing bowl.
- Remove about 1/4 of the dough from the refrigerator at a time to work with and let remaining chill.
- Scoop dough out and shape into balls about 1-inch each. Roll in powdered sugar then place on prepared baking sheet spacing them 2-inches apart.
- Bake in preheated oven 10 - 13 minutes until nearly set - they should be soft when touched and should appear slightly under-baked.
- Cool on baking sheet several minutes then transfer to a wire rack to cool.
- Store cookies in an airtight container once they are nearly cool. Repeat process with remaining dough.
User Reviews
Overall Rating
5
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