Description
Rich and fudgy Chocolate Crinkle Cookies are fun to make and delicious. Made with pantry staples and simple steps, these cookies are perfect for the holidays or any time you crave them.
Ingredients
Scale
- 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
- 2 cups all purpose flour (240g)
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup powdered sugar (120g)
Instructions
- In a large mixing bowl, combine the sugar, cocoa powder, and oil. Beat on medium speed until well combined.
- Add the eggs one at a time, beating until well combined. Beat in the vanilla.
- Combine the flour, baking powder, and salt in a medium bowl. Add the flour mixture to the cocoa mixture and mix on low speed until just combined.
- Cover the dough in plastic wrap and refrigerate for at least 4 hours.
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Place the powdered sugar in a small bowl.
- Scoop the chilled dough and roll into one-inch balls. Roll the dough balls in powdered sugar and place on the prepared baking sheet. Refrigerate remaining dough.
- Bake for 10 to 12 minutes or until the edges of the cookies are firm and the center is puffed. Cool on baking sheets then transfer to a wire rack.
Notes
- Do not rush the chilling time.
- The cookies will naturally deflate in the center when cooling.
- Add other extracts for flavor variations.
- Enhance the chocolate flavor with instant espresso powder.
Nutrition
- Serving Size: 1 cookie
- Calories: Unknown
- Sugar: Unknown
- Sodium: Unknown
- Fat: Unknown
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Unknown
- Fiber: Unknown
- Protein: Unknown
- Cholesterol: Unknown