Chocolate Crinkle Cookies

Name: Chocolate Crinkle Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Yield: 36 cookies
Ingredients: 2 ounces unsweetened baking chocolate; 1 cup granulated sugar; ¼ cup vegetable oil; 2 large eggs; 2 teaspoons vanilla extract; 1 cup all-purpose flour; 1 teaspoon baking powder; ½ teaspoon kosher salt; ½ cup powdered sugar

User Reviews

0.0

0 reviews

Unrated

Prep Time
15 mins
Cook Time
15 mins
Chill Time
2 hrs
Total Time
2 hrs 25 mins
Servings
36 cookies
Calories
68 kcal
Course
Baked Goods
Cuisine
American

Chocolate Crinkle Cookies

Nicole Henderson

Report

Chocolate Crinkle Cookies have a fudgy soft-baked center surrounded by crackly edges. A dusting of powdered sugar makes them picture perfect for the holidays!

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

2 ounces unsweetened baking chocolate 2 whole squares
1 cup granulated sugar
¼ cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
½ cup powdered sugar

Add to Shopping List

Instructions

In a large microwave safe mixing bowl, melt baking chocolate according to package instructions. Allow to cool slightly. Add sugar and oil. Mix by hand until combined.
Add eggs, one at a time, until fully incorporated. Mix in vanilla extract. Add flour, baking powder and kosher salt.
Mix by hand just until combined. Do not overmix. Cover with plastic wrap and refrigerate at least 2 hours, or until dough is completely chilled.
When the dough is ready, preheat oven to 350. Line a cookie sheet with parchment paper. Set aside.
Put powdered sugar in a small mixing bowl. Lightly dust your fingers with powdered sugar.
Using a tablespoon or small cookie scoop, scoop a small amount of dough into your hand, and roll it into a ball. It should be no bigger than 1-inch in diameter.
Drop the ball of dough into the powdered sugar and roll until completely covered.
Place on parchment lined cookie sheet. Leaving space for the cookies to spread, about 2 inches. Repeat until all cookies are formed.
Bake for 10-12 minutes, or until edges are set. Cookies will appear slightly soft in the centers. Don’t overbake.
Cool on baking sheet for 5 minutes and then transfer to a wire cooling rack to finish cooling.

Notes

STORAGE: Cookies can be stored in an airtight container, at room temperature, for 3-4 days.
FREEZE: To freeze the cookies, lay them flat, in an airtight container, separated by parchment paper. Store for up to 3 months, thaw in refrigerator overnight. You can also freeze the cookie dough. Roll cooking dough and freeze balls before baking. When ready to bake, roll frozen cookie dough in powdered sugar. You may need to add a few minutes to the cooking time.
By Hand: Mixing this dough by hand will give the best results. Overmixing (with an electric mixer) can lead to a cookie that is flat and crispy when baked. The texture of this cookie is one that is soft and fluffy in the center.
Chilling this cookie dough is a must. Chilling allows the cookie flavors to blend together and it keeps the dough from spreading too much when baking.
Small cookies are best. If you try to make Chocolate Crinkle Cookies too big they will be overcooked on the outside and raw on the inside. I recommend measuring the dough with a 1 tablespoon cookie scoop.
See blog post for more recipe tips and tricks.

Nutrition Information

Show Details

Serving 1cookie Calories 68kcal (3%) Carbohydrates 10g (3%) Protein 1g (2%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Cholesterol 10mg (3%) Sodium 36mg (2%) Sugar 7g (14%)