Chocolate Crinkle Cookies
User Reviews
5
Chocolate Crinkle Cookies
Description
Chocolate Crinkle Cookies feature a blend of cocoa powder and flour combined with sugar, eggs, and vegetable oil to create a sticky dough that is chilled before baking. Chilling the dough, either in the fridge for several hours or using a quick freeze-and-chill method, is key to preventing the cookies from spreading too thin, helping them retain a puffed and slightly cracked surface.
The baking powder provides lift, while the optional cornstarch mixed with confectioners’ sugar adds an extra layer of powdered coating to enhance the crinkle effect on top. These cookies bake at 350°F, where the exterior forms a slightly crisp sugar crust while the interior remains tender and moist. The result is a bite that balances a rich chocolate taste with a gentle sweetness from the sugar coating.
This recipe yields about 30 small cookies or 14 larger ones, making them suitable for sharing or storing. They can be enjoyed with coffee or as a treat on their own.
Ensure the dough is fully chilled before scooping and rolling into balls for best results, and space them well on the baking sheet as they will expand while baking.
Ingredients
- 1 ½ cups sugar
- ½ cup vegetable oil
- 4 egg
- 2 teaspoons vanilla extract
- 2 ½ cups flour
- 1 cup Dutch process cocoa powder
- 2 teaspoons baking powder
- ½ teaspoons salt
- ½ cup confectioners sugar sifted, aka powdered sugar
- 2 tablespoons cornstarch - optional
Instructions
- In a large bowl, mix sugar and vegetable oil together until well blended. Add the eggs one at a time beating each addition for 20 seconds. Add the vanilla extract and mix.
- Add flour, cocoa, baking powder and salt to the wet mixture and mix well. It will become very sticky at this point. Scrap the sides of the bowl from time to time to make sure all are well incorporated.
- Cover the bowl with plastic wrap and place in the fridge and let it chill for at least 3 hours or overnight. (SEE NOTE 1)
- Line baking sheet with parchment paper. In a smaller bowl, combine and mix confectioner's sugar and cornstarch together. Scoop a spoonful of the sticky dough and roll into a ball using your hands.
- Drop the ball into the sugar mixture. Balls should be about an inch to 1 ½ inch (small) or 2 inches (big) in diameter. Cover each ball completely with powdered sugar. Place the balls on the baking sheet at least 2 inches apart as they will expand as they bake.
- Bake at 175°C/350°F for 10 to 12 minutes. Once done, remove them from the oven and let the cookies stand for 1-2 minutes on the baking sheet before transferring to a cooling rack
Notes
- Chill the dough at least 3-4 hours or overnight to prevent the cookies from spreading too widely and to achieve a taller rise.
- For a quicker chill, freeze the dough for 30 minutes followed by 30 minutes in the refrigerator.
- This recipe makes about 30 small cookies or 14 large cookies depending on the size of the scoops.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30small
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Calories | 134kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 22mg | 7% |
| Sodium | 48mg | 2% |
| Potassium | 90mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 30IU | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
