Chocolate Crinkle Cookies
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Chill Time
4 hrs
-
Total Time
4 hrs 20 mins
-
Servings
15 cookies
-
Calories
154 kcal
-
Course
Baked Goods
-
Cuisine
American
Chocolate Crinkle Cookies
Report
These chocolate crinkle cookies are slightly chewy around the edges with a very fudgy interior and perfectly crinkly seams!
Share:
Ingredients
- 2 ounces unsweetened chocolate melted and cooled
- 1 cup granulated sugar
- ¼ cup vegetable or canola oil
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ teaspoon instant espresso granules optional
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- about 1 cup confectioners’ sugar for dredging
Instructions
- To a large microwave-safe bowl, add the chocolate and heat on high power to melt, about 1 minute. Stop to check and stir. Heat in 10-second increments until chocolate can be stirred smooth. Set aside to cool, about 10 to 15 minutes.
- Add the granulated sugar, oil, vanilla, and whisk to combine.
- Add the eggs, optional espresso granules (enhances the chocolate flavor), and whisk to combine.
- Add the flour, baking powder, salt, and stir until just combined; don’t overmix.
- Cover bowl with plasticwrap and place in the fridge to chill for at least 4 hours, overnight is better. The dough is more like brownie batter than cookie dough and baking with unchilled dough absolutely will not work.
- After dough has chilled, preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
- Using a 2-tablespoon cookie scoop or your hands, form approximately 15 equal-sized mounds of dough; don’t flatten.
- Add confectioners’ sugar to a small bowl and dredge mounds very well thorough sugar before placing on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake for about 10 minutes (for very soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked and soft-looking in the center; don’t overbake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
- Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
- Recipe adapted from Betty Crocker.
Nutrition Information
Show Details
Serving
1
Calories
154kcal
(8%)
Carbohydrates
28g
(9%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Cholesterol
25mg
(8%)
Sodium
79mg
(3%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Nutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 154kcal | 8% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 25mg | 8% |
| Sodium | 79mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
Other Recipes
You'll Also Love
