Description
Delight in these fudgy and soft Chocolate Crinkle Cookies, perfectly crackled and coated with powdered sugar. These cookies combine rich cocoa with a tender, chewy center, making them an irresistible treat for chocolate lovers. With a chilled dough and quick bake time, they are an easy and festive dessert for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Coating
- 1/2 cup powdered sugar
Instructions
- Prepare the Dough: In a large bowl, mix the cocoa powder, granulated sugar, and vegetable oil until the mixture is smooth and well combined.
- Incorporate Eggs and Vanilla: Beat in the eggs one at a time to fully integrate them, then stir in the vanilla extract for added flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents.
- Combine Wet and Dry: Gradually add the dry ingredients to the cocoa mixture, stirring until the dough is thick and cohesive with no dry patches.
- Chill the Dough: Cover the bowl and refrigerate the dough for at least 4 hours or overnight to firm it up, which helps create the signature crinkle effect during baking.
- Preheat the Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats to prevent sticking and help with even baking.
- Shape the Cookies: Scoop about 1 tablespoon of dough per cookie and roll it into balls, preparing them for the powdered sugar coating.
- Coat with Powdered Sugar: Roll each dough ball generously in powdered sugar, ensuring a thorough coating which forms the characteristic cracked appearance.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheets, spacing them approximately 2 inches apart to allow room for spreading.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes until the cookies puff up and the edges set while the centers remain soft and tender.
- Cool and Serve: Let the cookies cool on the baking sheets for about 5 minutes to set further, then transfer them to a wire rack to cool completely before serving.
Notes
- Chilling the dough is essential for achieving the iconic crinkle crack formation on the cookies.
- Use fresh baking powder for best rise and texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For an extra chocolatey touch, add chocolate chips to the dough before chilling.
- Make sure to space cookies adequately on the baking sheet to prevent sticking together as they spread.
