Chocolate Crinkle Cookies
There’s something magical about the combination of chocolate and sugar, and these Chocolate Crinkle Cookies bring that enchantment to life. With their beautiful crackled tops and soft, fudgy interior, these cookies are not only a delight to look at but also a treat to savor. Perfect for holiday gatherings, cozy nights in, or any occasion where you want to spread a little joy, these cookies offer a sweet escape into chocolate heaven. Whether you’re sharing them with loved ones or keeping them all to yourself (we won’t judge!), these cookies are sure to win hearts and palates alike.
Baking Chocolate Crinkle Cookies is an experience filled with warmth and nostalgia. As the cookies bake, your kitchen will be filled with an irresistible chocolate aroma that will have everyone eagerly awaiting their sweet reward. With their rich flavor and delightful texture, they’re bound to become a staple in your baking repertoire. Get ready to roll up your sleeves and impress everyone with these delectable delights!
This is what the finished dish looks like when perfectly baked.
Ingredients
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/4 cup light olive oil (or avocado oil)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup flour
- 2 Tablespoons granulated sugar
- 1/3 cup powdered sugar
Gather your ingredients for a delicious baking experience.
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In two separate shallow bowls, place the granulated sugar and powdered sugar, then set aside.
- In a large mixing bowl, combine the cocoa powder, 3/4 cup granulated sugar, and oil. Mix well using a wooden spoon.
- Add the eggs and vanilla extract to the mixture, blending until just combined.
- Sprinkle in the salt, baking powder, and flour. Stir until a stiff dough forms. If the dough is too sticky, chill it in the refrigerator for 30 minutes before shaping.
- Using a cookie dough scoop, roll the dough into 1 1/2 inch balls.
- Roll each ball in the thin layer of granulated sugar, then coat with a thick layer of powdered sugar.
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10 minutes, or until the tops crackle and the edges are set. They will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5-10 minutes, then transfer them to a wire rack to cool completely.
- Store the cookies at room temperature in an airtight container for up to 1 week, or freeze in a single layer for up to 3 months.
Tips & Variations
- Ingredient Substitutions: If you don’t have light olive oil, avocado oil works well too. For a lighter option, you can also use coconut oil.
- Optional Variations: Add a teaspoon of instant coffee to enhance the chocolate flavor, or mix in some chopped nuts or chocolate chips for extra texture.
- Storage Tips: Keep the cookies in an airtight container at room temperature for optimal freshness. If freezing, place parchment paper between layers to prevent sticking.
Recipe Information
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
- Servings: About 24 cookies
- Difficulty level: Easy
