Chocolate Crinkle Cookies
Chocolate crinkle cookies are a classic family favorite, and I’m sure most of us are familiar with them. Who wouldn’t recognize those brownie-like, chocolate cake-like cookies rolled in powdered sugar? Their dark brown (almost black) and white color make them a lot more festive. In fact, they are one of the most sought-after treats during the Christmas season. All-year-round, actually! 🙂
This family favorite is quite easy to make, so do not hesitate to make a huge batch. I highly recommend making lots of them and keep them in an airtight container so that you will always have something to munch on if you want to satisfy your sweet tooth.
These cookies have been around for decades, but their popularity never faded one bit. You just have to learn how to make the perfect chocolate crinkle cookies. Worry not because you have come to the right place. We will tell you, step-by-step, how to make the best homemade chocolate crinkle cookies.Print
These chocolate crinkle cookies are chocolatey and decadently rich. They have some features of brownies and chocolate cake. They’d literally melt in your mouth! You’d love them for sure!
2 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups granulated sugar
3/4 cup vegetable oil
1 cup unsweetened cocoa powder
4 large eggs
2 teaspoons vanilla extract
3/4 cup powdered sugar
- Whisk together flour, baking powder, and salt in a medium mixing bowl. Set aside.
- Blend together granulated sugar and oil in the bowl of an electric stand mixer fitted with the paddle attachment.
- Add in cocoa powder and blend well.
- Beat in eggs and vanilla.
- Add in flour mixture and mix until blended.
- Cover dough and refrigerate for at least 45 minutes.
- Once the dough is ready, preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
- Place powdered sugar in a mixing bowl.
- Remove a portion of the dough from the fridge at a time to work with and let the remaining dough chill.
- Shape the dough into balls, about 1 inch each.
- Roll in powdered sugar and arrange on prepared baking sheets. Space them 2 inches apart.
- Repeat with the remaining dough.
- Bake for about 10 to 13 minutes or until nearly set.
- Cool on baking sheets for a few minutes before transferring to a wire rack to cool.
- You can also refrigerate the dough overnight.
- If you don’t have parchment paper, use silicone liners.
- The crinkles should be soft when touched and appear slightly under-baked.
When making chocolate crinkle cookies, you should never skip the chilling. Otherwise, the dough will be too sticky to work with. You can also coat your hands with non-stick cooking spray.
To achieve a beautiful contrast, generously coat the crinkles with powdered sugar. And keep in mind to remove the cookies from the oven while they look just slightly under-baked. That’s how you achieve the fudgy, brownie-like texture.
If you want variation, top each crinkle with Hershey’s kiss after baking.