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Chocolate Crinkle Cookies

Chocolate Crinkle Cookies
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A recipe for classic Chocolate Crinkle Cookies, featuring a rich chocolate dough rolled in powdered sugar before baking to create a distinctive cracked appearance.

Ingredients

Scale
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder (natural)
  • 1/2 cup neutral vegetable oil (e.g., canola or grapeseed)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup powdered sugar (for rolling)

Instructions

  1. In a spacious mixing bowl, combine the granulated sugar, cocoa powder, and vegetable oil. Using a hand mixer or stand mixer with the paddle attachment, beat on medium speed until the mixture is well integrated and has a shiny appearance.
  2. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  3. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt until uniformly blended.
  4. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed only until the flour is just incorporated and no dry streaks remain. Be careful not to overmix, as this can lead to tough cookies.
  5. Cover the cookie dough tightly with plastic wrap and refrigerate for a minimum of 4 hours, or ideally overnight, to allow it to firm up sufficiently.
  6. Once the dough is chilled, preheat your oven to 350°F (175°C). Prepare two large baking sheets by lining them with parchment paper.
  7. Place the powdered sugar for rolling in a small, shallow bowl.
  8. Using a small cookie scoop (approximately 1 tablespoon capacity) or by hand, form the chilled dough into balls of about 1 inch in diameter.
  9. Roll each dough ball thoroughly in the powdered sugar, ensuring a complete and generous coating. Place the coated balls on the prepared baking sheets, spaced about 2 inches apart.
  10. Bake for 10 to 12 minutes, or until the edges of the cookies are set and firm, and the centers appear slightly puffed but still soft.
  11. Allow the cookies to cool on the baking sheets for a few minutes to set before carefully transferring them to a wire rack to cool completely. This prevents them from breaking.

Notes

  • Refrigerating the dough for at least 4 hours, or overnight, is crucial for the dough to firm up sufficiently for rolling.
  • Be careful not to overmix the dough once the flour is added to prevent tough cookies.
  • Cooling on the baking sheet briefly before moving to a wire rack helps prevent the cookies from breaking.

Nutrition

Find it online: https://www.masterthecook.com/chocolate-crinkle-cookies/