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Chocolate Crinkle Cookies
How do you make Chocolate Crinkle Cookies?
First, whisk your flour, baking powder, and salt in a small bowl. Set it aside for just a few minutes. Combine your Dutch cocoa, sugars, and canola oil in a medium bowl. Stir in the eggs, one at a time, then stir in the vanilla.
Slowly stir the dry ingredients into the chocolate mixture. Once combined, cover the bowl with plastic wrap and refrigerate for 35-45 minutes. You can mix this dough by hand or with a mixer that has a stir speed.
Use a 1 1/2 tablespoon cookie scoop to make balls one at a time. Roll each ball in confectioners’ sugar and place them on a large baking sheet. Bake and let the cookies cool for a few minutes on the baking sheet. Finally, move the baked cookies to a wire rack to cool.
Chocolate crinkle cookies on a cooling rack.
Preparation Tips and Storage
Measure all your ingredients carefully. When it comes to baking, measurements are very important.
Cover and refrigerate the dough between batches.
Don’t overload the baking sheets. The dough balls should be about 2-2 1/2 inches apart.
Roll the dough balls heavily in powdered sugar, which will help make amazing crinkles.
Don’t over-bake the cookies. This is a soft cookie, so 10-11 minutes will do the trick.
Handle the cookies with care. Allow them a few minutes to cool before moving to cookie-cooling wire racks.
Run a cookie practice run. Bake one or two cookies to establish the optimum baking time and ensure they do not spread too fast.
Store the cookies in an airtight container on the counter for up to 5 days. Or freeze them for up to 3 months.
Freshly baked chocolate crinkle cookies on a silicone mat.
Frequently Asked Questions
Can I use regular cocoa powder instead of Dutch-processed cocoa?
Dutch-process cocoa powder is treated with an alkali to neutralize its acidity, resulting in a darker color and a more mellow chocolate flavor. You can easily substitute regular cocoa in this recipe; however, add 3/4 of a teaspoon of baking soda to give it a milder, less acidic flavor.
Can these cookies be frozen?
Chocolate Crinkle Cookies freeze well. They must be cooled before freezing. Use a sturdy freezer container and place wax paper or parchment paper between the layers. For added protection, place the cookies in freezer bags in a single layer, removing as much air as possible, and place the bags in a freezer container.
Why is my cookie batter stiff and my cookies dry?
Always use the correct amount of flour. If the flour or cocoa has been sitting for quite some time, stir to loosen it. Spoon the flour or cocoa into the measuring cup. Now, using the back edge of a table knife, level it off, pushing the excess back into the canister.
Chocolate Crinkle Cookie Recipe
Delicious chocolate cake-like cookies with a soft melt-in-your-mouth texture and lovely crinkle appearance made easy with a powdered sugar coating that is added before baking.
Course: cookie
Cuisine: American
Prep Time: 20minutes minutes
Cook Time: 10minutes minutes
Servings: 30
Calories: 138kcal
Author: Beth Pierce
Ingredients
2 ¼ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon kosher salt
1 cup unsweetened Dutch-processed cocoa powder
1 ¼ cups granulated sugar
½ cup brown sugar
½ cup vegetable oil or canola oil
4 large eggs
1 teaspoon vanilla extract
⅔ cup powdered sugar
Instructions
Preheat oven to 350 degrees. Cover a baking sheet with a silicone mat or parchment paper.
In a small bowl, combine the flour, baking powder, and salt.
In a medium bowl, combine the cocoa, sugar, brown sugar, and canola oil. Beat eggs in one at a time and stir in the vanilla.
Slowly stir the flour mixture into the chocolate mixture. Once combined, cover the bowl with plastic wrap and place it in the refrigerator for 30-45 minutes.
Using a cookie scoop and your hands, roll 1 1/4-inch cookie dough balls. Roll each ball in powdered sugar and place them on the prepared cookie sheet with about 2-2 1/2 inches between the cookie dough balls. Bake for 10-11 minutes. Let the cookies cool for 2 minutes before moving them to cookie-cooling racks.
Notes
Measure all your ingredients carefully. When it comes to baking, measurements are very important.
Cover and refrigerate the dough between batches.
Don’t overload the baking sheets. The dough balls should be about 2-2 1/2 inches apart.
Roll the dough balls heavily in powdered sugar, which will help make amazing crinkles.
Don’t over-bake the cookies. This is a soft cookie, so 10-11 minutes will do the trick.
Handle the cookies with care. Allow them a few minutes to cool before moving to cookie-cooling wire racks.
Run a cookie practice run. Bake one or two cookies to establish the optimum baking time and ensure they do not spread too fast.
Store the cookies in an airtight container on the counter for up to 5 days. Or freeze them for up to 3 months
Nutrition
Calories: 138kcal | Carbohydrates: 24g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 22mg | Sodium: 84mg | Potassium: 67mg | Fiber: 1g | Sugar: 15g | Vitamin A: 32IU | Calcium: 31mg | Iron: 1mg
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