Chocolate Crinkle Cookies
Chocolate Crinkle Cookies are a holiday classic that never goes out of style! These rich and fudgy cookies have a soft, brownie-like texture on the inside with a crackled powdered sugar exterior that’s as beautiful as it is delicious.
Equipment
- Mixing bowls
- - Hand or stand mixer
- Whisk
- - Baking sheets
- - Parchment paper or silicone baking mats
Ingredients
- - 1/2 cup vegetable oil
- - 3/4 cup unsweetened cocoa powder
- - 4 large eggs
- - 2 tsp vanilla extract
- - 2 cups all-purpose flour
- - 2 tsp baking powder
- - 1/2 tsp salt
- - 1 cup powdered sugar for rolling
Instructions
- **1. Make the Dough:**
- - In a large bowl, mix granulated sugar, vegetable oil, and cocoa powder until smooth.
- - Beat in the eggs one at a time, then add vanilla extract.
- - In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms.
- **2. Chill the Dough:**
- - Cover the dough with plastic wrap and refrigerate for at least 2 hours, or overnight, to firm up.
- **3. Preheat and Prep:**
- - Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
- **4. Shape and Coat:**
- - Roll the chilled dough into 1-inch balls, then generously coat each ball in powdered sugar.
- **5. Bake:**
- - Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- - Bake for 10-12 minutes, or until the cookies are set but still soft in the center. The cookies will puff up and crackle as they bake.
- **6. Cool and Serve:**
- - Allow the cookies to cool on the baking sheets for 2-3 minutes, then transfer them to a wire rack to cool completely.