Description
Chocolate Crinkle Cookies are a classic holiday favorite, with their deep chocolate flavor and signature cracked, powdered sugar-covered appearance. These cookies are rich and fudgy on the inside, with a delicate crisp exterior that gives way to a soft, melt-in-your-mouth center. The combination of cocoa powder and a generous dusting of powdered sugar creates an irresistible contrast, making these cookies as visually stunning as they are delicious. Perfect for any occasion, especially holiday gatherings, these cookies will quickly become a go-to treat.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 ¼ cups granulated sugar
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- ¼ cup powdered sugar (for rolling)
- ½ cup semi-sweet chocolate chips (optional, for extra fudginess)
Ingredient Highlights
- Cocoa Powder: Unsweetened cocoa powder gives these cookies a rich, intense chocolate flavor without adding sweetness.
- Granulated Sugar: This provides sweetness and helps create the crackled effect when the cookies bake.
- Vegetable Oil: The oil keeps these cookies moist and tender, contributing to their fudgy texture.
- Powdered Sugar: The powdered sugar is essential for creating the signature crinkled effect on the surface of the cookies.
- Chocolate Chips (Optional): Adding chocolate chips makes the cookies even more decadent, but they’re optional if you prefer a more classic version.
Instructions
Prepare the Cookie Dough:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- Combine the Wet Ingredients: In a large mixing bowl, whisk together the eggs, granulated sugar, vegetable oil, and vanilla extract until smooth and well combined.
- Add Dry Ingredients to Wet: Gradually add the dry ingredients to the wet mixture, mixing until just combined. If you’re adding chocolate chips, fold them into the dough at this point.
- Chill the Dough: Cover the dough with plastic wrap and chill it in the refrigerator for at least 30 minutes. Chilling the dough helps prevent the cookies from spreading too much during baking.
Shape and Bake the Cookies:
- Prepare the Rolling Sugar: Place the powdered sugar in a small bowl.
- Form the Cookies: Once the dough is chilled, scoop out tablespoon-sized portions of dough. Roll each portion into a ball and then roll it in the powdered sugar, coating the dough generously.
- Bake: Place the dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the tops of the cookies have cracked open, but the centers are still soft.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
Nutrition
- Calories: 120-140 kcal
- Fat: 6g
- Carbohydrates: 18g
- Protein: 2g