Chocolate Crinkle Cookies
User Reviews
5
Chocolate Crinkle Cookies
Description
This recipe begins by melting unsweetened baking chocolate, mixing it with sugar and vegetable oil, then adding eggs and vanilla extract. The dry ingredients—flour, baking powder, and kosher salt—are sifted and gradually combined with the wet mixture to form a thick dough. The dough is refrigerated for at least two hours or up to one day to chill and make it easier to handle.
When ready, the dough is portioned into tablespoon-sized balls, rolled in powdered sugar, and placed spaced apart on parchment-lined baking sheets. Baking at 350°F for 10-12 minutes creates cookies with a soft, fudgy center and a cracked, crinkle appearance from the powdered sugar coating.
These chocolate cookies offer a balance of intense cocoa flavor and a sweet, powdery crust. Their texture and look make them well-suited for a holiday or everyday chocolate treat.
Ingredients
- 2 ounces unsweetened baking chocolate
- 1 cup sugar
- 1/4 cup vegetable oil
- 2 egg
- 2 teaspoons vanilla extract
- 1 cup flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt coarse
- ½ cup powdered sugar
Instructions
- In a large microwave safe mixing bowl, melt the baking chocolate according to package instructions. Cool slightly.
- Add the granulated sugar and oil, mix by hand until just combined.
- Add the eggs, one at a time, until incorporated, and then the vanilla.
- Sift together the flour, baking powder and salt. Add in small additions, mixing by hand as well. Do not overmix.
- Cover with plastic wrap and chill at least 2 hours or up to 1 days.
- When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- Place powdered sugar in a small bowl and dust your hands with powdered sugar to prevent the dough from sticking to your hands.
- Using a tablespoon or very small cookie scoop, scoop a small amount of dough into your hand and roll it into a 1-inch ball.
- Roll the cookie dough in the powdered sugar until covered.
- Place on parchment lined cookie sheet at least 2-inches inches apart. Do not crowd the baking sheet.
- 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.
- If you've tried this recipe, come back and let us know how they were in the comments or ratings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 66 kcal
% Daily Value*
| Calories | 66kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 9mg | 3% |
| Sodium | 36mg | 2% |
| Potassium | 32mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 13IU | 0% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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