Chocolate Crinkle cookies are fudgy deliciousness, similar to a brownie cookie, rolled in powdered sugar.
Chocolate Crinkle Cookies scream fancy cookie without the fancy cookie effort.
If cookies and brownies got married, chocolate crinkle cookies would be the result. Tender and cake-like, make these cookies for your next gathering.
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No Christmas cookie table is complete without Chocolate Crinkle Cookies.
These fudgy, chewy cookies reminiscent of brownies in cookie form can be a bit finicky but I'll share my best tips for making these successfully with a minimum of fuss.
Chilling the dough, ideally overnight, is essential.
You'll also want to use a cookie scoop to form the balls of dough.
Also, to get the signature powdered sugar finish, first you'll want to roll the balls of dough in granulated sugar, then the powdered sugar.
The table sugar will help the confectioner's sugar stick.
How to Make Chocolate Crinkle Cookies From Scratch
1. Measure your dry ingredients first into a medium size bowl: flour, salt,
2. Measure sugar, gather oil (or butter) and two eggs, room temperature as well as vanilla and a teaspoon.
3. Beat sugar and oil together for a minute. Add eggs one at a time. Beat for at least two minutes on medium speed or until fluffy. Add vanilla and stir.
4. Add dry ingredients and mix until just combined. This will take less than a minute.
5. This dough will be dark and glossy and soft--not like a typical cookie dough. Put it into a container and put it in the freezer for at least two hours or the refrigerator overnight.
Cookie Baking Advice
You may find these baking posts helpful, from Room Temperature Butter for Baking to Salted or Unsalted Butter for Cookies? to Do I Need A Cookie Scoop?, Cookie Size Chart to What Should a Beginner Bake? to Where Can I Buy Sprinkles?, Why is my sugar cookie dough too sticky? and Cookie Holidays.
Recipe Tips
6. When it's time to bake, line a cookie sheet with parchment paper and preheat oven to 350 degrees.
7. Use a cookie scoop to portion one-inch balls of dough and roll into granulated sugar. Then roll balls into powdered sugar.
8. Bake at 350°F for 10 minutes. Let cookies rest for three minutes on cooling rack.
This is an easy cookie for wowing your loved ones and guests.
My reader Marisa had great success with it.
TIP
Thoroughly chill the dough before attempting to roll in powder sugared and bake.
This is a sticky dough, really sticky and what's the word I'm looking for? Soft. I would describe it as a soft dough and a bit oozy.
Have you ever make brownies using a box mix? That's what chocolate crinkle cookie dough is like. It's thick and soft and oozy.
In fact, when you make this recipe, I recommend pouring the "dough" into a sturdy Ziplock bag.
For easier handling of the dough, put the bag into a measuring cup to hold it steady while you pour and push the dough into the bag. Then seal up the Ziplock and put it in the refrigerator or freezer.
Chill for at least two hours and for up to 24 hours.
Don't worry about having trouble scooping it out, even 24 hours chill time, chocolate crinkle dough will be easy to portion out with a cookie scoop.
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Recipe
Chocolate Crinkle Cookies (Easily Customizable)
Chocolate Crinkle cookies are fudgy deliciousness rolled in powdered sugar.
Ingredients
- 1 cup all purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup sugar divided (¾ cup for dough + ¼ cup for rolling dough balls before powdered sugar roll)
- ¼ cup canola oil or vegetable oil (can use butter if preferred)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup powdered sugar, sifted
Instructions
- Measure dry ingredients flour through salt in medium bowl
- Put ¾ granulated sugar and oil or butter into a large bowl and beat for one minute.
- Add eggs one a time, beat for two minutes or until pale yellow and fluffy.
- Add a teaspoon of vanilla extract and stir to combine
- Add dry ingredients to wet mixture and beat until just combined. The dough will be dark and glossy and very soft.
- Spoon dough into a Ziplock bag or other container and put it in the freezer for at least two hours, preferably overnight.
- Preheat oven to 350 degrees.
- Line a cookie sheet with parchment paper.
- Using a small cookie scoop, portion out balls of dough and roll in granulated sugar then roll in powdered sugar.
- Bake 12 one-inch cookies at a time for 10 minutes.
- Let cool on a wire rack after baking.
Notes
Chilling the dough for two hours before baking these chocolate crinkle cookies is essential. This is a very soft cookie dough, almost similar to a brownie batter.
This is a sticky soft dough. Have you ever make brownies using a box mix? That's what chocolate crinkle cookie dough is like. The dough is soft, thick and oozy.
In fact, when you make this recipe, I recommend pouring the "dough" into a sturdy Ziplock bag.
Put the Ziplock bag into a large two-cup measuring cup or sturdy, oversized mug to hold it steady while you pour and push the dough into the bag. Then seal up the Ziplock and put it in the refrigerator or freezer.
Chill for at least two hours and for up to 24 hours.
Don't worry about having trouble scooping it out, even 24 hours chill time, chocolate crinkle dough will be easy to portion out with a cookie scoop.
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Katbite 200Pcs 12x16 In Unbleached Parchment Paper for Baking, Precut Parchment Paper Sheets, Heavy Duty Flat Baking Paper, Half Sheet Baking Sheets for Baking Cookies, Cooking, Air Fryer, Oven -
Nordic Ware Natural Aluminum Commercial Baker's Half Sheet, 2-Pack, Silver
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KitchenAid 5 Speed Ultra Power Hand Mixer - KHM512
Nutrition Information
Yield 36 Serving Size 1Amount Per Serving Calories 72Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 10mgSodium 50mgCarbohydrates 12gFiber 0gSugar 9gProtein 1g
FAQ
A sugar coating on the surface of the dough helps draw out the moisture on the top of the cookie, resulting in lots of cracks.
Cook's Illustrated explains the science behind it.
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