Chocolate Crinkle Cookies
User Reviews
5
Chocolate Crinkle Cookies
Description
The Chocolate Crinkle Cookies recipe uses a mix of cocoa powder, granulated sugar, and vegetable oil as its base, with eggs and vanilla extract providing moisture and flavor. Chilling the dough for an hour helps develop the structure and makes it easier to handle. Rolling the dough balls in powdered sugar before baking creates the traditional cracked appearance as the cookies expand and crack in the oven. Baking at 350°F for about 10 minutes produces a tender, moist cookie with a slightly crisp exterior.
The cookies are best served cooled and can be stored in an airtight container for a few days. They offer a rich chocolate taste with a soft crumb and a slightly powdery sweet coating, making them a suitable treat for occasions needing a homemade chocolate cookie.
Storing the dough covered in the refrigerator for up to 3 days or freezing for 2-3 months allows flexibility in preparation. After baking, cookies can also be frozen for up to 3 months with separation to prevent sticking.
Ingredients
- 2 cups granulated sugar
- 1 cup cocoa powder unsweetened
- ½ cup vegetable oil
- 4 egg
- 2 teaspoons vanilla extract
- 1⅔ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup powdered sugar
Instructions
- In a medium bowl, combine granulated sugar, cocoa powder, and oil and beat with a hand mixer on medium speed until mixed together.
- Add eggs one at a time, beating until well combined after each addition. Stir in vanilla.
- In a separate bowl, combine flour, baking powder and salt.
- Add dry ingredients to the wet ingredients and stir until well combined. Chill for 1 hour.
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper and set aside.
- Place powdered sugar in a bowl. Scoop out and roll dough into 1-inch balls and roll in powdered sugar until well coated. Place on the prepared cookie sheet.
- Bake for 9–11 minutes.
- Let cookies sit on the cookie sheet for a few minutes, then remove to a rack to cool completely.
Notes
- Dough can be refrigerated up to 3 days or frozen 2-3 months before baking.
- Roll dough balls thoroughly in powdered sugar for the signature crinkle effect.
- Baked cookies store well in an airtight container for 3-4 days or freeze for up to 3 months separated by wax paper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 125kcal | 6% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 27mg | 9% |
| Sodium | 60mg | 3% |
| Potassium | 108mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 40IU | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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