Chocolate Crinkle Cookies
User Reviews
5
Chocolate Crinkle Cookies
Description
This recipe starts by mixing sugar, cocoa powder, and oil until shiny and well combined, followed by beating in eggs one at a time and vanilla extract for depth. The dry ingredients – flour, baking powder, and salt – are then folded in carefully to maintain tenderness. The dough is refrigerated for at least four hours to firm up and reduce stickiness, which aids in rolling.
Chilled dough balls are rolled in powdered sugar and placed spaced apart on parchment-lined baking sheets. Baking at 350°F produces cookies that crack on top, giving them the signature crinkle appearance with a fudgy, soft center. The natural deflation in the center during cooling is expected and indicates moistness inside.
Adding extracts like peppermint or orange or espresso powder to the cocoa mix can subtly vary the flavor profile. Proper chilling and baking are important to maintain cookie structure and texture.
Ingredients
- 1 cup cocoa powder 100g, unsweetened
- 1¾ cups granulated sugar (350g)
- ½ cup vegetable oil (120mL)
- 4 large egg room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (240g)
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 cup powdered sugar (120g)
Instructions
- In a large mixing bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, cocoa powder, and oil. Beat on medium speed until well combined and shiny.
- Add the eggs one at a time, beating until well combined. Beat in the vanilla.
- Combine the flour, baking powder, and salt in a medium bowl, stirring to combine. Add the flour mixture to the cocoa mixture and mix on low speed just until combined.
- Cover the dough in plastic wrap and refrigerate for at least 4 hours or up to overnight.
- Once the dough has chilled, preheat oven to 350°F. Line two large baking sheets with parchment paper. Place the powdered sugar in a small bowl.
- Using a small ice cream scoop or tablespoon, scoop the chilled dough and roll into roughly one-inch balls. Roll the dough balls in powdered sugar until well coated and place on the prepared baking sheet about 2 inches apart. (Only coat as many dough balls as you can fit on the baking sheets at one time. Refrigerate the remaining dough balls and roll in powdered sugar just before baking.)
- Bake for 10 to 12 minutes or until the edges of the cookies are firm and the center is puffed but still appears slightly wet. Let them cool on the baking sheets for a few minutes then transfer to a wire rack to cool completely.
Notes
- Chilling the dough thoroughly prevents stickiness and helps achieve the classic crinkle shape.
- Expect cookies to deflate slightly in the center on cooling, which indicates a fudgy texture inside.
- Consider adding peppermint, orange extract, or espresso powder for subtle flavor variations.
- Warm dough spreads excessively; do not let dough sit out too long before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 87 kcal
% Daily Value*
| Calories | 87kcal | 4% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 16mg | 5% |
| Sodium | 61mg | 3% |
| Potassium | 39mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 23IU | 0% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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