Description
Delightfully fudgy Chocolate Crinkle Cookies with a rich cocoa flavor, characterized by their crackled powdered sugar exterior and soft, slightly gooey centers. Perfect for holiday baking or any chocolate craving, these cookies offer a simple yet impressive treat.
Ingredients
Units
Scale
Wet Ingredients
- 1 cup unsweetened cocoa powder (100g)
- 1 3/4 cups granulated sugar (350g)
- 1/2 cup vegetable oil (120mL)
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour (240g)
- 2 teaspoons baking powder
- 3/4 teaspoon salt
Coating
- 1 cup powdered sugar (120g)
Instructions
- Combine Cocoa, Sugar, and Oil: In a large mixing bowl, use a hand mixer or stand mixer with paddle attachment to beat together the granulated sugar, unsweetened cocoa powder, and vegetable oil on medium speed until the mixture is shiny and well combined.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the mixture, beating well after each addition. Then blend in the vanilla extract thoroughly.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this flour mixture to the cocoa mixture, mixing on low speed just until combined to avoid overmixing.
- Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 4 hours or overnight to firm up, which makes handling and rolling easier.
- Preheat and Prepare Pans: When ready to bake, preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Place the powdered sugar in a small bowl for coating.
- Form and Coat Dough Balls: Use a small ice cream scoop or tablespoon to scoop about one-inch portions of dough. Roll each scoop into a ball, then roll thoroughly in powdered sugar until well coated. Place on prepared baking sheets spaced about 2 inches apart. Only coat as many dough balls as fit on the sheets at once; keep remaining dough refrigerated until ready.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until cookie edges are firm and centers look puffy but slightly wet. This ensures a fudgy texture.
- Cool: Allow cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. The centers will sink naturally while cooling, resulting in a fudgy interior.
Notes
- Do not rush the chilling time; the dough needs to firm up to prevent stickiness and flattening during baking.
- The cookies’ centers will deflate as they cool, which is normal and desired for fudginess.
- For flavor variations, add 1 teaspoon of peppermint or orange extract to the dough.
- Enhance the chocolate flavor by adding 1 teaspoon of instant espresso powder to the sugar and oil mixture.
Nutrition
- Serving Size: 1 cookie
- Calories: 87
- Sugar: 10g
- Sodium: 61mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0.02g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 16mg
