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.
Thanks to a scoop of cocoa powder (I just used Hershey’s) this is a chocolaty cookie with a low investment.
However, chocolate crinkle cookies can be a bit of pain if you don’t 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.
Chocolate Crinkle Cookies
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 freezer.
Freeze for at least two hours, preferably 24 hours.
Don’t worry about having trouble scooping it out, even 24 hours in the freezer, chocolate crinkle dough will be easy to portion out with a cookie scoop.
How Do You Make Chocolate Crinkle Cookies From Scratch
1. Measure your dry ingredients first into a medium size bowl: flour, salt, baking powder and cocoa powder.
This preparatory step or doing mise en place has saved me so much time over the years.
When I was younger, think 30’s, I resisted prep steps. I didn’t think it saved any time. But, it does.
It makes the cookie dough making process easier.
You think you still have a container of cocoa powder in the top cabinet to use up.
But, actually your live-in grabbed it last month to make cocoa and used up every last bit without mentioning it to you, the grocery shopper/baker/cook/chief bottle washer.
If you get all your
ducks ingredients in a row before you start baking, you’ll know if you have all the ingredients you need or if you need to make a last minute run to the market.
Back to the directions:
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. Package it into a container and put it in the freezer for at least two hours.
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 for 10 minutes. Let cookies rest for three minutes on cooling rack.
- 1 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup sugar divided (3/4 cup for dough + 1/4 cup for rolling dough balls before powdered sugar roll)
- 1/4 cup canola oil or vegetable oil (can use butter if preferred)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup powdered sugar, sifted
- Measure dry ingredients flour through salt in medium bowl
- Put 3/4 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.
Freezing the dough is essential. It will be nearly impossible to work into a ball without freezing it.
Amount Per Serving:Calories: 72 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 10mg Sodium: 50mg Carbohydrates: 12g Fiber: 0g Sugar: 9g Protein: 1g
Frequently Asked Questions about Chocolate Crinkle Cookies
What makes Chocolate Crinkle Cookies crinkle?
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.
Have you eaten or made chocolate crinkle cookies? What do you think?
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