Description
Deliciously fudgy Chocolate Crinkle Cookies with a rich cocoa flavor, crisp edges, and a powdered sugar coating that creates a striking crinkled appearance. These cookies are easy to make, requiring simple ingredients and a chilling period to perfect their texture.
Ingredients
Scale
Main Ingredients
- 1 cup unsweetened cocoa powder (100g)
- 1¾ cups granulated sugar (350g)
- ½ cup vegetable oil (120mL)
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (240g)
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 cup powdered sugar (120g)
Instructions
- Mix Cocoa, Sugar, and Oil: In a large mixing bowl, use a hand mixer or stand mixer fitted with the paddle attachment to combine granulated sugar, unsweetened cocoa powder, and vegetable oil. Beat on medium speed until the mixture is well combined and shiny.
- Add Eggs and Vanilla: Add the eggs one at a time, beating after each addition until fully incorporated. Then beat in the vanilla extract for enhanced flavor.
- Combine Dry Ingredients: In a separate medium bowl, stir together the all-purpose flour, baking powder, and salt until evenly mixed. Gradually add this flour mixture to the cocoa mixture and mix on low speed just until combined, being careful not to overmix.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 4 hours, or up to overnight. Chilling firms the dough, making it easier to handle and ensuring the cookies maintain their shape while baking.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking.
- Scoop and Coat Dough Balls: Place powdered sugar in a small bowl. Use a small ice cream scoop or tablespoon to portion chilled dough into roughly one-inch balls. Roll each ball thoroughly in powdered sugar to coat. Arrange the coated dough balls about 2 inches apart on the prepared baking sheets. Only roll as many balls as fit on the trays at once; keep remaining dough refrigerated and coat just before baking.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes. The edges should be firm while the center puffs up and looks slightly wet. This ensures a fudgy interior texture.
- Cool Cookies: Allow cookies to cool on the baking sheets for a few minutes to set, then transfer to a wire rack to cool completely. They will naturally deflate in the center, indicating their soft, fudgy nature.
Notes
- Do not rush the chilling step—this dough is sticky initially and needs time to firm up for rolling and coating.
- A warm dough will result in flat cookies, so keep the dough refrigerated until immediately before rolling.
- Expect the cookies to deflate in the center as they cool; this is normal and means the centers will be fudgy.
- For flavor variations, add 1 teaspoon peppermint or orange extract to the dough along with vanilla.
- To intensify the chocolate flavor, add 1 teaspoon instant espresso powder to the sugar and oil mixture during the initial mixing.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 15g
- Sodium: 80mg
- Fat: 4.5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1.5g
- Protein: 1.5g
- Cholesterol: 20mg
