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Chocolate Crinkle Cookies Recipe

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4.6 from 52 reviews

Delicious and fudgy Chocolate Crinkle Cookies featuring a rich cocoa dough coated in sweet confectioners’ sugar, baked to perfection with a soft, chewy center and a crackled exterior.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • Pinch of salt

Wet Ingredients

  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs

Coating

  • 1/4 cup confectioners’ sugar

Instructions

  1. Combine dry ingredients: In a small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and a pinch of salt until evenly mixed. Set aside for later use.
  2. Mix wet ingredients: Using a hand mixer on medium-low speed, beat the vegetable oil, granulated sugar, and brown sugar together in a medium bowl until the sugars dissolve and the mixture is combined. Add the pure vanilla extract and the eggs, one at a time, beating well after each addition to incorporate fully.
  3. Integrate dry with wet: Gradually add the dry ingredient mixture to the wet ingredients while beating on low speed. Continue until just combined, being careful not to overmix. Scrape down the sides of the bowl as needed. Expect the dough to be very sticky at this stage.
  4. Chill the dough: Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or up to overnight. For dough chilled overnight, let it sit at room temperature for 10-20 minutes before shaping to make it easier to handle and to encourage proper spreading during baking.
  5. Prepare for baking: Preheat your oven to 350°F (177°C). Line a half sheet baking pan with a silicone baking mat or parchment paper to prevent sticking. Place the confectioners’ sugar on a shallow plate for rolling the cookie dough balls.
  6. Shape the cookies: Remove the dough from the refrigerator. Use a cookie scoop or tablespoon to take out about 1 tablespoon of dough per cookie. Roll each portion into a ball, then completely coat the ball in the confectioners’ sugar on the plate. Place the coated dough balls on the prepared baking sheet spaced about 2 inches apart. You might need to bake them in two batches depending on the size of your pan.
  7. Bake: Bake the cookies in the preheated oven for 10 to 12 minutes. The cookies should look slightly underbaked and be soft to the touch. They will firm up as they cool. After baking, gently tap the baking sheet on the countertop to help settle the cookies.
  8. Cool: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set properly while maintaining their soft texture inside.

Notes

  • Chilling the dough is essential for the proper crackle effect and texture of the cookies.
  • If the dough is too cold and stiff, allow it to sit at room temperature briefly before shaping.
  • Spacing cookies 2 inches apart prevents them from sticking together while baking.
  • Use of a silicone mat or parchment paper ensures easy removal and prevents burning on the bottom.
  • These cookies store well in an airtight container for up to 5 days.
  • For a gluten-free option, substitute all-purpose flour with a gluten-free baking blend of equal measure.

Keywords: chocolate crinkle cookies, fudgy chocolate cookies, holiday cookies, cracked chocolate cookies, soft cookies

Find it online: https://kochenmitviktoria.com/chocolate-crinkle-cookies-recipe/