Description
Chewy Chocolate Crinkle Cookies – Decadently rich cocoa, sugary sweetness, and a crinkly finish make these treats irresistible!
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (75g) unsweetened cocoa powder
- 1 cup (200g) granulated sugar
- ½ cup (120ml) vegetable oil
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup (170g) semi-sweet chocolate chips, melted and slightly cooled
- 1 cup (120g) powdered sugar, for coating
Instructions
- Step 1: Combine dry ingredients In a medium bowl, whisk together the flour, baking powder, salt, and cocoa powder until well combined and no cocoa lumps remain. This thorough mixing ensures even chocolate distribution throughout your chewy chocolate crinkle cookies and prevents bitter cocoa pockets.
- Step 2: Prepare the wet ingredients In a large bowl, whisk together the granulated sugar and vegetable oil until combined. Add eggs one at a time, beating well after each addition to incorporate air into the mixture, which helps create that perfect crackly exterior. Stir in the vanilla extract and melted chocolate, mixing until the batter is smooth and glossy.
- Step 3: Create the dough Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, which can develop gluten and lead to tough cookies rather than the tender, chewy texture we’re aiming for. The dough will be quite soft and more like a thick brownie batter than traditional cookie dough.
- Step 4: Chill thoroughly Cover the dough with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight. This step is crucial for developing flavor and allowing the dough to firm up enough to be rolled into balls.
- Step 5: Prepare for baking When ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Place powdered sugar in a small bowl. Using a cookie scoop or tablespoon, portion the chilled dough into 1½-inch balls. Roll each ball between your palms to smooth, then generously coat in powdered sugar twice.
- Step 6: Bake to perfection Place cookies on prepared baking sheets about 2 inches apart. Bake for 10-12 minutes, just until the edges are set and the tops have crackled, but the centers still appear slightly soft. Don’t wait until they look completely done! They’ll continue to set as they cool.
- Step 7: Cool properly Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. This brief resting period helps the cookies set up without breaking when moved.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 15g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg