Fudgy Crinkle Cookies
User Reviews
5
Fudgy Crinkle Cookies
Description
This recipe blends melted unsweetened baking chocolate with granulated and powdered sugar, cocoa powder, vegetable oil, eggs, and vanilla to form a dense, chocolate batter. The flour is combined with baking powder and kosher salt and gently mixed in to preserve the fudgy texture. Rolling dough balls in powdered sugar before baking causes the exterior to dry and crack, creating the classic crinkle pattern once baked.
Baked at a moderate temperature, the cookies develop a delicate crust with a soft, fudgy interior, balancing chewiness and moistness. The earthy chocolate flavor is complemented by the slight sweetness of the powdered sugar coating.
These cookies work well as a chocolate dessert or snack. The recipe notes mention alternative oils like butter-flavored shortening and techniques such as 'pan banging' to affect cookie shape and texture, giving flexibility to texture preferences. The cookies store well and can be stacked or packaged for sharing.
Light olive oil is used for a mild flavor; extra virgin olive oil is not recommended as it can alter the taste.
Ingredients
- 4 ounces unsweetened baking chocolate
- 1 & 1/2 cups granulated sugar
- 1/2 cup powdered sugar
- 1/3 cup cocoa powder unsweetened
- 1/2 cup vegetable oil I like using Light Olive Oil*
- 4 large egg
- 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
- Use light olive oil for a mild flavor; avoid extra virgin olive oil as it can be overpowering.
- The dough can be rolled in extra powdered sugar to ensure the signature crinkle appearance.
- Alternative fat options like butter-flavored shortening can change texture and flavor.
- The "pan banging" technique (slamming the pan on a counter shortly after removing from the oven) can help cookies collapse slightly in the center if desired.
- Experimenting with melted butter instead of oil is also an option for a different texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
