Description
Chocolate Crinkle Cookies: Rich cocoa, powdered sugar, and gooey centers make these fudgy treats irresistible. Perfect for satisfying your sweet tooth!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsweetened cocoa powder: use Dutch-processed for a deeper flavor
- 4 oz semi-sweet chocolate, melted and cooled slightly
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- ⅓ cup vegetable oil
- 1 cup powdered sugar, for rolling
Instructions
- Step 1: Prepare the Dry Ingredients In a medium bowl, whisk together the flour, baking powder, salt, and cocoa powder until well combined. This ensures even distribution of the leavening agents and prevents cocoa clumps in your finished Chocolate Crinkle Cookies. Set this mixture aside while you prepare the wet ingredients.
- Step 2: Melt the Chocolate Place the semi-sweet chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until just melted. Be careful not to overheat, as chocolate can burn quickly. Allow it to cool slightly while you work on the next step.
- Step 3: Mix the Wet Ingredients In a large bowl, combine the granulated sugar and eggs. Beat with an electric mixer on medium-high speed until the mixture becomes pale and slightly thickened, about 2-3 minutes. This incorporates air into the batter, contributing to the texture of your Chocolate Crinkle Cookies. Add the vanilla extract and vegetable oil, mixing until completely incorporated. Then stir in the melted chocolate until the mixture is uniform in color.
- Step 4: Combine Wet and Dry Ingredients Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing, which can make your cookies tough. The dough will be quite soft and sticky at this point—this is exactly what you want for proper crinkle formation.
- Step 5: Chill the Dough Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight. This step is non-negotiable! Properly chilled dough is essential for handling and for achieving the signature crackle effect of Chocolate Crinkle Cookies.
- Step 6: Shape and Coat the Cookies When ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Place the powdered sugar in a small bowl. Using a cookie scoop or spoon, measure out approximately 1 tablespoon of dough and roll into a ball between your palms. Roll each ball generously in powdered sugar, making sure it’s completely coated, and place on the prepared baking sheet about 2 inches apart.
- Step 7: Bake to Perfection Bake the cookies for 10-12 minutes. They should appear set around the edges but still slightly soft in the center. The perfect Chocolate Crinkle Cookie will have prominent cracks showing the dark chocolate beneath the white sugar coating. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg