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Chocolate Crinkle Cookies

Deliciously rich and fudgy Chocolate Crinkle Cookies with a crinkled top and gooey center, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup granulated sugar Consider using organic sugar for a more natural option.
  • 1/2 cup brown sugar Adds moisture and a deep caramel flavor. Light or dark brown sugar works here.
  • 1/2 cup vegetable oil Can substitute with melted coconut oil for a lovely flavor.
  • 4 oz bittersweet chocolate, melted Recommended brands include Ghirardelli or Scharffen Berger for quality.
  • 2 large eggs Ensure they’re at room temperature for even mixing.
  • 1 teaspoon vanilla extract Good quality pure vanilla extract makes a notable difference.
  • 2 cups all-purpose flour Can use gluten-free flour for adaptations.
  • 1/2 cup cocoa powder Opt for Dutch-processed for a smoother taste.
  • 2 teaspoons baking powder Helps the cookies rise and give that soft texture.
  • 1/2 teaspoon salt Balances the sweetness and enhances flavors.
  • Powdered sugar for dusting The finishing touch that gives the crinkle cookies their signature look.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
  2. In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Mix until the ingredients join beautifully.
  3. Stir in the melted bittersweet chocolate until smooth. Then, add the eggs and vanilla extract, mixing until fully incorporated.
  4. In another bowl, whisk together the flour, cocoa powder, baking powder, and salt for even distribution.
  5. Gradually add the dry ingredients to the wet mixture, stirring until fully combined. Watch out for overmixing!
  6. Chill the dough in the refrigerator for about 30 minutes to help create that crinkle.
  7. Using a tablespoon, scoop out portions of dough and roll them into balls.
  8. Roll each ball in powdered sugar, coating them thoroughly.
  9. Place the coated balls onto the prepared baking sheet, spacing them at least 2 inches apart.
  10. Bake in the preheated oven for 10-12 minutes or until the tops are crinkled and set.
  11. Allow the cookies to cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely.

Notes

Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, consider freezing them.