Chocolate Crinkle Cookie Recipe
Introduction
Chocolate crinkle cookies are fudgy, soft, and delightfully cracked on the surface, coated in a snowy layer of powdered sugar. These treats are perfect for sharing or enjoying with a warm beverage any time of the year.
Ingredients
- 2 ¼ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup unsweetened Dutch-processed cocoa powder
- 1 ¼ cups granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil or canola oil
- 4 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup powdered sugar
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with a silicone mat or parchment paper.
- Step 2: In a small bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set aside.
- Step 3: In a medium bowl, mix the cocoa powder, granulated sugar, brown sugar, and oil until combined. Beat the eggs in one at a time, stirring well after each addition. Then mix in the vanilla extract.
- Step 4: Gradually stir the flour mixture into the chocolate mixture until just combined. Cover the bowl with plastic wrap and refrigerate the dough for 30 to 45 minutes to firm up.
- Step 5: Using a cookie scoop or your hands, form the dough into 1 ¼-inch balls. Roll each ball thoroughly in powdered sugar and place them on the prepared baking sheet, spacing about 2 to 2 ½ inches apart.
- Step 6: Bake the cookies for 10 to 11 minutes. Allow them to cool on the sheet for 2 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For a richer flavor, try substituting vegetable oil with melted butter.
- Chill the dough longer if you prefer thicker cookies with more defined crinkles.
- Add a pinch of cinnamon or espresso powder to enhance the chocolate depth.
- Use dark cocoa powder for a more intense chocolate taste.
Storage
Store the chocolate crinkle cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, freeze the baked cookies in a sealed bag for up to 3 months. When ready to eat, thaw at room temperature. Reheat briefly in the microwave if you enjoy them warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cocoa powder instead of Dutch-processed?
Yes, you can use regular cocoa powder, but the cookies might have a slightly more acidic and less mellow chocolate flavor. Adjust baking powder slightly if needed, since Dutch-processed cocoa is less acidic.
Why do the cookies crack on top?
The powdered sugar coating dries on the surface as the cookies bake, causing the dough underneath to expand and crack, creating their signature crinkle appearance.
Print
Chocolate Crinkle Cookie Recipe
- Total Time: 1 hour
- Yield: About 30 cookies 1x
Description
These Chocolate Crinkle Cookies are fudgy, chewy, and perfectly cracked on the surface, coated in powdered sugar for a delightful contrast. With a rich cocoa flavor and soft interior, they’re an irresistible treat that’s easy to make and perfect for any occasion.
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup unsweetened Dutch-processed cocoa powder
- ⅔ cup powdered sugar (for rolling)
Wet Ingredients
- 1 ¼ cups granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil or canola oil
- 4 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with a silicone mat or parchment paper to prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and kosher salt until well combined. Set aside.
- Combine Cocoa and Sugars: In a medium mixing bowl, combine the Dutch-processed cocoa powder, granulated sugar, brown sugar, and vegetable or canola oil. Mix well.
- Add Eggs and Vanilla: Beat in the eggs one at a time into the cocoa mixture, stirring thoroughly after each addition. Then, stir in the vanilla extract until fully incorporated.
- Combine Dry and Wet Mixtures: Gradually add the flour mixture into the chocolate mixture, stirring slowly until the dough comes together. Cover the bowl with plastic wrap.
- Chill the Dough: Place the covered dough in the refrigerator for 30 to 45 minutes to firm up for easier handling.
- Form Dough Balls: Using a cookie scoop or your hands, roll the chilled dough into 1 1/4-inch balls. Then, roll each ball generously in powdered sugar to coat.
- Arrange and Bake: Place the powdered sugar-coated dough balls on the prepared baking sheet, spacing them about 2 to 2 1/2 inches apart to allow spreading. Bake in the preheated oven for 10 to 11 minutes.
- Cool the Cookies: Remove from the oven and let the cookies cool on the baking sheet for 2 minutes before transferring them to wire cooling racks to cool completely.
Notes
- For best results, use Dutch-processed cocoa powder for a rich chocolate flavor and darker color.
- Chilling the dough is essential to get the characteristic crinkle appearance and to make the dough easier to handle.
- You can substitute vegetable oil with canola oil without changing the flavor significantly.
- Store cookies in an airtight container at room temperature for up to 5 days.
- If you prefer thicker cookies, reduce the baking time slightly or chill the dough longer.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate crinkle cookies, fudgy cookies, chocolate cookie recipe, holiday cookies, easy chocolate cookies
