Chocolate Crinkle Cookies
Chocolate Crinkle Cookies are quick and easy 1-bowl recipe, and taste like a rich chocolate brownie in cookie form. Fudgy, make-ahead friendly, and naturally dairy-free, these are a go-to staple for parties and potlucks, especially around Christmas.
Ingredients
- 50 grams unsweetened cocoa powder aka natural cocoa powder
- 215 grams granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs at room temperature
- 1 teaspoons vanilla extract
- 150 grams all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Sifted powdered sugar for rolling
Instructions
- In a large bowl, whisk together the cocoa powder, granulated sugar, and vegetable oil, until smooth.
- Whisk in the eggs one at a time, then stir in the vanilla.
- Add the flour, baking powder, and salt. Stir until just combined.
- Cover the bowl with plastic wrap and place in the fridge to chill for at least an hour. Once more solid, use a medium-sized (2 Tablespoon) cookie scoop to shape your dough into even balls.
- Preheat your own to 350°F / 175°C and line a baking sheet with parchment.
- Roll each ball in powdered sugar, and bake 10-12 minutes, rotating the sheet halfway through. Avoid overbaking. Crinkle Cookies are done when set at the edges, nicely crinkled, and look slightly damp in the ridges of the crinkles.
- Cool on the baking sheet, or stand for a few minutes before transferring to a wire rack to cool completely.
Notes
Make Ahead: If you wish to make these ahead (like I do for Christmas and larger parties), once you have rolled the dough into balls, freeze in a sealed container. When you wish to bake, thaw for 15 minutes or so at room temperature, and then roll in powdered sugar and bake as directed above.
Tip for Pretty Cookies: If your powdered sugar seems to be melting off and not resulting in the pretty crackle desired, try rolling the cookie dough balls in granulated sugar first, and then the powdered sugar to coat. This helps the powdered sugar not melt off!