Chocolate Crinkle Cookie Recipe
Delicious chocolate cake-like cookies with a soft melt-in-your-mouth texture and lovely crinkle appearance made easy with a powdered sugar coating that is added before baking.
Servings 30
Calories 138kcal
Ingredients
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup unsweetened cocoa powder
- 1 1/4 cups granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil or canola oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 2/3 cup powdered sugar
Instructions
- Preheat oven to 350 degrees. Cover a baking sheet with a silicone mat or parchment paper.
- In a small bowl, combine the flour, baking powder, and salt.
- In a medium bowl, combine the cocoa, sugar, brown sugar, and canola oil. Beat eggs in one at a time and stir in the vanilla.
- Slowly stir the flour mixture into the chocolate mixture. Once combined, cover the bowl with plastic wrap and place it in the refrigerator for 30-45 minutes.
- Using a cookie scoop and your hands, roll 1 1/4-inch cookie dough balls. Roll each ball in powdered sugar and place them on the prepared cookie sheet with about 2-2 1/2 inches between the cookie dough balls. Bake for 10-11 minutes. Let the cookies cool for 2 minutes before moving them to cookie-cooling racks.
Notes
- Measure all your ingredients carefully. When it comes to baking, measurements are very important.
- Preheat your oven and bake the cookies on the center rack.
- Cover and refrigerate the dough for 30-45 minutes between batches.
- For best results, bake on parchment paper or silicone mats.
- Don't overload the baking sheets. The dough balls should be about 2-2 1/2 inches apart.
- Roll the dough balls heavily in powdered sugar, which will help make amazing crinkles.
- Don't over-bake the cookies. This is a soft cookie, so 10-11 minutes will do the trick.
- Handle the cookies with care. Allow them a few minutes to cool before moving to cookie-cooling wire racks.
- Run a cookie practice run. Bake one or two cookies to establish optimum baking time and ensure they do not spread too fast.
- Add a handful of chocolate chips (about 6 ounces) or a little mint extract for mint chocolate crinkle cookies.
- Store the cookies in an airtight container on the counter for up to 5 days. Or freeze them for up to 3 months.
Nutrition
Calories: 138kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 22mg | Sodium: 84mg | Potassium: 67mg | Fiber: 1g | Sugar: 15g | Vitamin A: 32IU | Calcium: 31mg | Iron: 1mg