Chocolate Crinkle Cookies Recipe
Craving a sweet treat that's as visually stunning as it is delicious? Dive into the world of Chocolate Crinkle Cookies, where the rich, indulgent flavor of deep cocoa meets the sweet crunch of a sugary shell.
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Servings: 48 cookies
Notes
Ingredients:
- 1 cup unsweetened cocoa powder (100g)
- 1¾ cups granulated sugar (350g)
- ½ cup vegetable oil (120mL)
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (240g)
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 cup powdered sugar (120g)
Instructions
- In a large mixing bowl (or a stand mixer fitted with the paddle attachment):
- Beat together sugar, cocoa powder, and oil on medium speed until the mixture looks shiny.
- Add eggs one at a time, making sure each is fully mixed in before adding the next.
- Stir in vanilla extract until combined.
- In a separate bowl:
- Whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the cocoa mixture.
- Mix on low speed until just combined — do not overmix.
- 4. Cover the dough tightly with plastic wrap and refrigerate for at least 4 hours or overnight to firm up.
- When ready to bake:
- Preheat oven to 350°F (177°C).
- Line baking sheets with parchment paper.
- Scoop chilled dough into 1-inch balls using a cookie scoop or tablespoon.
- Roll each ball in powdered sugar until fully coated.
- Place on baking sheets, 2 inches apart.
- Bake for 10-12 minutes, until:
- Edges are set.
- Centers are puffed but still slightly soft.
- Let cookies cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Notes:
- Ensure sufficient chilling time to prevent cookies from flattening.
- Cookies will deflate slightly as they cool, indicating a fudgy center.
- Optional: Add 1 teaspoon of peppermint or orange extract, or 1 teaspoon of instant espresso powder to the dough for added flavor.