Chocolate Crinkle Cookies Recipe
Introduction
Chocolate crinkle cookies are soft, fudgy treats with a signature crackled powdered sugar coating. They offer a perfect balance of rich cocoa flavor and a tender texture that melts in your mouth. These cookies are easy to make and ideal for any occasion.
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 degrees Fahrenheit and line a baking sheet with a silicone mat or parchment paper.
- Step 2: In a small bowl, whisk together the flour, baking powder, and kosher salt. Set aside.
- Step 3: In a medium bowl, combine the cocoa powder, granulated sugar, brown sugar, and oil. Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 4: Gradually add the flour mixture to the chocolate mixture, stirring until fully combined. Cover the bowl with plastic wrap and refrigerate for 30 to 45 minutes.
- Step 5: Using a cookie scoop or your hands, form the dough into 1 ¼-inch balls. Roll each ball in powdered sugar and place them on the prepared baking sheet, spacing them 2 to 2 ½ inches apart.
- Step 6: Bake for 10 to 11 minutes. Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For a deeper chocolate flavor, use high-quality Dutch-processed cocoa powder.
- Try substituting vegetable oil with melted coconut oil for a subtle coconut aroma.
- Chill the dough longer if you prefer thicker cookies to prevent spreading.
- Add a pinch of espresso powder to enhance the chocolate richness.
Storage
Store cooled cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months—thaw at room temperature before serving. To refresh, warm briefly in the microwave for a soft, melty treat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cocoa powder instead of Dutch-processed?
Yes, but Dutch-processed cocoa offers a smoother, less acidic flavor. If you use natural cocoa powder, the taste may be slightly sharper.
Why do I roll the cookies in powdered sugar?
The powdered sugar creates the signature crackled appearance as the cookies bake and adds a delicate sweetness to the exterior.
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Chocolate Crinkle Cookies Recipe
- Total Time: 56 minutes
- Yield: Approximately 24 cookies 1x
Description
This Chocolate Crinkle Cookie recipe features rich, fudgy cocoa cookies with a distinctive crackled powdered sugar coating. The dough is chilled before baking to ensure perfect crinkles and a soft, chewy texture inside. These cookies are perfect for chocolate lovers and holiday baking alike.
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
Wet & Sugars
- 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 (for dusting)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with a silicone mat or parchment paper to prevent sticking and allow for even baking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and kosher salt until thoroughly combined. Set this aside.
- Combine Cocoa and Sugars: In a medium mixing bowl, combine the unsweetened Dutch-processed cocoa powder, granulated sugar, brown sugar, and vegetable or canola oil. Stir well to blend all ingredients.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, thoroughly incorporating each before adding the next. Stir in the vanilla extract until evenly mixed.
- Incorporate Dry Ingredients: Gradually add the flour mixture into the chocolate mixture, stirring slowly until fully combined and forming a dough.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for 30 to 45 minutes. This chilling step helps the dough firm up for easier handling and enhances the cookie texture.
- Form and Coat Cookies: Using a cookie scoop or your hands, roll the chilled dough into 1 ¼-inch balls. Roll each dough ball generously in powdered sugar to coat thoroughly.
- Arrange and Bake: Place the coated dough balls on the prepared baking sheet, spacing them about 2 to 2 ½ inches apart to give room for spreading. Bake in the preheated oven for 10 to 11 minutes.
- Cool Cookies: Remove from the oven and let the cookies cool on the baking sheet for 2 minutes to set, then transfer them to wire racks to cool completely.
Notes
- Chilling the dough is essential for the classic crinkle effect and chewy texture.
- Using Dutch-processed cocoa powder gives a smoother and richer chocolate flavor.
- Ensure not to overbake—cookies should be soft in the center when removed from the oven.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, ensure the powdered sugar does not contain any dairy-based additives.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate crinkle cookies, fudgy chocolate cookies, holiday cookies, chocolate cookies with powdered sugar, chewy cocoa cookies
