Fudgy Crinkle Cookies
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5.0
15 reviews
Excellent
Fudgy Crinkle Cookies
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It's not even Christmas with Chocolate Crinkle Cookies! They are just a classic. Chocolate Christmas cookies are a must on your cookie plate; they always seem to disappear first. This recipe is ultra fudgy and decadent because we're using cocoa AND baking chocolate!
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Ingredients
- 4 ounces unsweetened baking chocolate
- 1 & 1/2 cups granulated sugar
- 1/2 cup powdered sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 cup vegetable oil I like using Light Olive Oil*
- 4 large eggs
- 2 teaspoons vanilla
- 2 cups flour spooned and leveled
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 & 1/2 cups powdered sugar (or more) for rolling dough
Instructions
- In small bowl, break the unsweetened chocolate bar into chunks. Microwave in 30 second increments until mostly melted with some lumps, then stir until smooth. (Chocolate scorches easily, so make sure to check on it often.) Set aside to cool slightly.
- In a large bowl or stand mixer, add 1 and 1/2 cups granulated sugar, 1/2 cup powdered sugar, and 1/3 cup unsweetened cocoa powder. Whisk together.
- Add 1/2 cup oil and beat well, scraping sides.
- Beat in the melted chocolate.
- Beat in the 4 eggs one at a time, making sure each on gets incorporated well.
- Add 2 teaspoons vanilla and beat.
- Add the 2 cups of flour but don't stir it in yet. Make sure you spoon and level the flour!
- Use a small spoon to stir the 2 teaspoons baking powder and 3/4 teaspoon kosher salt into the top of the flour.
- Beat the dry ingredients into the wet ingredients until just combined. Scrape the sides and bottom of the bowl. Don't over mix but make sure all the white streaks are gone.
- Cover the dough and chill completely, it should take about 2 hours.
- Preheat your oven to 350 degrees F. Prepare a few baking sheets with parchment paper or silicone baking mats.
- Add some powdered sugar to a shallow bowl. Shape the dough into 1 and 1/2 inch balls, about the size of a walnut. Roll each ball in the powdered sugar, coating well.
- Place each ball on the prepared baking sheets with about 2 inches in between each one.
- Bake at 350 for 9-12 minutes. The cookies should look crackly and be set on the edges, but may still be quite soft. A tiny bit of shine in the center is okay, but not much.
- The cookies will need at least 5-10 minutes to set up on the pan. These cookies are pretty delicate.
- Use a spatula to remove the cookies to a cooling rack to cool completely. Eat these with lots of milk and DON'T breathe in when you take a bite, or you will inhale powdered sugar and choke half to death ;)
Notes
- *Light olive oil refers to the flavor, not the calorie count. Sad, right?? :) Don't use extra virgin olive oil!
- I've also tried this recipe using butter-flavored shortening in place of the oil. I really liked that version! I used the "pan banging" technique with that batch. I took the cookies out of the oven 2 minutes early and slammed the pan down onto a counter to help them fall in the center. Worked so well! Next time I am going to experiment with melted butter.
Nutrition Information
Show Details
Serving
1cookie
Calories
176kcal
(9%)
Carbohydrates
28g
(9%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
27mg
(9%)
Potassium
70mg
(2%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
39IU
(1%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 28Serving
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 176kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 39IU | 1% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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