Description
This Chocolate Crinkle Cookie recipe yields delightfully soft, fudgy cookies with a beautiful cracked surface dusted with powdered sugar. These cookies combine rich cocoa flavor with a balanced sweetness, perfect for holiday treats or everyday indulgence.
Ingredients
Scale
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup unsweetened Dutch-processed cocoa powder
- ⅔ cup powdered sugar (for rolling)
Wet Ingredients
- 1 ¼ cups granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil or canola oil
- 4 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with a silicone mat or parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and kosher salt until well combined. Set aside.
- Combine Cocoa and Sugars: In a medium bowl, mix the unsweetened Dutch-processed cocoa powder, granulated sugar, and brown sugar. Add the vegetable or canola oil and stir to combine evenly.
- Add Eggs and Vanilla: Beat the eggs in one at a time into the cocoa mixture, stirring well after each addition. Stir in the vanilla extract until fully incorporated.
- Incorporate Dry Ingredients: Slowly add the flour mixture into the chocolate mixture, stirring gently until fully combined to form the cookie dough.
- Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for 30 to 45 minutes. This helps the dough firm up for easier shaping and improves cookie texture.
- Shape and Sugar Coat: Using a cookie scoop or your hands, roll the chilled dough into 1 1/4-inch balls. Roll each ball generously in powdered sugar until well coated.
- Space and Bake: Place the coated dough balls on the prepared baking sheet, spacing them 2 to 2 1/2 inches apart to allow for spreading. Bake in the preheated oven for 10 to 11 minutes, until the cookies have cracked and are set but still soft.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 2 minutes before transferring them carefully to wire cooling racks to cool completely.
Notes
- Cover and refrigerate the dough between batches to keep it workable and improve texture.
- Don’t overload the baking sheets; spacing dough balls adequately ensures the cookies spread properly and don’t stick together.
- Roll dough balls heavily in powdered sugar to create those signature crinkles on the surface.
- Do not over-bake; 10 to 11 minutes is sufficient for a soft, fudgy cookie texture.
- Handle cookies carefully after baking and allow them to cool on the baking sheet before moving to wire racks to prevent breakage.
- Perform a test bake with one or two cookies first to determine the optimal baking time and to monitor spreading.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 12g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 1.5g
- Cholesterol: 25mg
