Chocolate Crinkle Cookie Recipe
These classic chocolate crinkle cookies are wonderfully fudgy, chewy, and coated in a beautiful powdered sugar crackle.
- Prep Time: 20
- Cook Time: 11
- Total Time: 71
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2¼ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup unsweetened Dutch-processed cocoa powder
- 1¼ 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
- Preheat your oven to 350 degrees Fahrenheit (175°C).
- Line a baking sheet with a silicone mat or parchment paper.
- In a small bowl, combine the flour, baking powder, and salt.
- In a medium bowl, combine the cocoa powder, granulated sugar, brown sugar, and vegetable or canola oil.
- Beat the eggs into the cocoa mixture one at a time.
- Stir in the vanilla extract.
- Slowly stir the flour mixture into the chocolate mixture until just combined.
- Cover the bowl with plastic wrap.
- Place the dough in the refrigerator for 30-45 minutes to chill.
- Using a cookie scoop, portion the dough into 1¼-inch balls.
- Roll each dough ball generously in the powdered sugar.
- Place the coated dough balls on the prepared baking sheet, leaving about 2-2½ inches between each.
- Bake for 10-11 minutes.
- Let the cookies cool on the baking sheet for 2 minutes.
- Transfer the cookies to cookie-cooling racks to cool completely.
Notes
Ensure your eggs are at room temperature for better incorporation.
Do not skip the chilling step for the dough; it helps with handling and prevents excessive spreading.
Be very generous when rolling the dough in powdered sugar for the best crinkle effect.
Slightly underbake the cookies for a fudgier, chewier texture.
Store cookies in an airtight container at room temperature for up to 3-4 days.
Find it online: https://theopenoven.com/chocolate-crinkle-cookie-recipe/