Chocolate Crinkle Cookies
Rich, fudgy and delightfully classic chocolate crinkle cookies! Thick decadent cookies with soft crunch in the inside.
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Ingredients
- 1 cup natural unsweetened cocoa powder
- 1 ½ cups white granulated sugar
- ½ cup vegetable oil
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon espresso powder optional
- ½ teaspoon salt
- 1 cup powdered sugar
Instructions
- In a big bowl or mixer, combine the cocoa, sugar and vegetable oil. Give it a good mix. Drop the eggs one at a time while mixing. Add the vanilla extract too.
- In a separate bowl, sift the flour, baking powder and salt. Also add the espresso powder. Whisk. Pour the flour mixture to the cocoa mixture. Combine well. Cover and chill for atleast i2 hours nside the fridge. (Best to chill overnight)
- Preheat your oven at 350 degrees F. Line 2 baking sheets with parchment paper, set aside. In a bowl, place your powdered sugar.
- Using a spoon or a scooper, scoop the chilled dough and roll the dough using your hand into balls, about 1-inch size. Drop the balls into a bowl of powdered sugar and make sure to roll them completely to cover the balls with the sugar. Place on the prepared baking sheets and make sure to make spaces between cookies.
- Bake for 10-12 minutes and make sure to allow to cool for a couple of minutes before removing them from the baking sheet and transferring them into the wire rack. Serve and enjoy. Store in an airtight container for a week.
Notes
- Chill the Dough: For best results, chill the cookie dough for at least 2 hours or even overnight. This helps to firm up the dough, making it easier to handle and shape. Chilling also prevents the cookies from spreading too much during baking.
- To make scooping easier, either portion the dough before chilling. Scoop the dough into cookie sizez already before chilling. But if you already chilled the whole dough, let it sit at room temperature for a few minutes, or use a warm spoon or sturdy scoop.
- Generous Coating of Powdered Sugar: Roll the cookie dough balls in a thick layer of powdered sugar before baking. This will give the cookies their signature crinkled appearance. If the powdered sugar absorbs into the dough while baking, re-roll them in the sugar right before baking.
- Don't Overbake: These cookies are meant to be soft and fudgy on the inside. Bake until the edges are set but the centers are still slightly soft. They may look underbaked when you take them out of the oven, but they will continue to firm up as they cool.
- Uniform Cookie Size: To ensure even baking, use a cookie scoop to portion the dough. This will help each cookie to bake at the same rate, resulting in consistent texture and appearance.