The Best Chocolate Crinkle Cookie Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
16
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Course
Dessert
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Cuisine
International, Vegan
The Best Chocolate Crinkle Cookie Recipe
Description
This chocolate crinkle cookie recipe uses a blend of cocoa and cacao powders along with white and brown sugars to create a deeply chocolatey dough, enriched by olive oil and eggs or flax eggs for binding and moisture. Vanilla extract adds aroma and depth. The dry ingredients—flour, baking powder, and sea salt—are combined separately then folded into the wet mix for even texture.
Chilling the dough for at least three hours firms it, making it easier to shape and helping develop a tender crumb. The cookies are rolled into tablespoon-sized balls, thoroughly coated in icing sugar, and baked at 350°F. Baking produces crisp edges and a soft, crinkled surface that cracks during rising—giving the cookies their characteristic look and chew.
Cooling briefly on the pan allows them to set before transferring to a rack. The recipe includes instructions for making flax eggs as a vegan alternative to regular eggs.
Ingredients
- 1/3 cup cocoa powder
- 1/4 cup cacao powder
- 3/4 white sugar
- 1/4 cup brown sugar
- 1/4 cup olive oil
- 2 egg or flax eggs; 2 regular eggs alternative
- 1 tbsp. vanilla
- 1 cup all-purpose flour
- 1 1/3 tsp baking powder
- 1/2 tsp salt sea salt
- 3-4 tbsp. icing sugar place into a bowl for later
Instructions
- To a medium-sized mixing bowl, combine the cocoa powder, cacao powder, sugars and olive oil. Whisk or stir till combined. Add in either the flax eggs or regular eggs and stir till combined. Once combined, add in the vanilla.
- Into another medium-sized mixing bowl, combine the flour, baking powder and salt. Stir till combined.
- Add the dry ingredients to the wet ingredients bowl and stir just till well combined.
- Cover with a cloth, wax paper or cling film and place in the fridge for at least 3 hours but can be left overnight.
- Preheat the oven to 350F and line two large baking sheets with parchment paper and set aside.
- Now, roll the dough into around 1 tbsp. balls and toss them into icing sugar. Coat them well and begin placing each ball on the pre-lined baking sheets. You should be able to fit 8 cookies per sheet.
- Bake for 10 minutes and cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Notes
- Flax eggs can be made by combining 2 tablespoons ground flax seed with 6 tablespoons warm water; let sit 5 minutes before using.
User Reviews
Overall Rating
5
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