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Chocolate Crinkle Cookies

Chocolate Crinkle Cookies: Fudgy, Irresistible Treats to Bake

Indulge in these Chocolate Crinkle Cookies, combining a fudgy center with a crackly exterior for an irresistible treat.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill Time 3 hours
Total Time 3 hours 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Granulated Sugar Can substitute with coconut sugar.
  • 1/2 cup Brown Sugar Light or dark works well.
  • 1 cup Cocoa Powder Dutch-process cocoa yields richer flavor.
  • 1 teaspoon Baking Powder Ensure it’s fresh.
  • 1 pinch Salt Kosher or sea salt can be used.
  • 1/2 cup Vegetable Oil Can substitute with melted butter.
  • 2 large Eggs Can substitute with flax egg for vegan option.
For the Finishing Touch
  • 1 cup Powdered Sugar Use generously for best results.

Equipment

  • Mixing bowls
  • Whisk
  • Baking Sheets
  • Parchment paper
  • spatula

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together cocoa powder, granulated sugar, brown sugar, baking powder, and salt.
  2. In a separate bowl, combine vegetable oil and eggs, mixing until smooth.
  3. Gradually pour the wet mixture into dry ingredients, stirring gently until just combined into a thick dough.
  4. Cover the dough with plastic wrap and chill in the refrigerator for at least 3 hours or overnight.
  5. Preheat the oven to 350°F (175°C) about 30 minutes before baking and line baking sheets with parchment paper.
  6. Scoop tablespoon-sized portions of dough, roll into balls, and coat generously in powdered sugar.
  7. Place coated dough balls on the baking sheets and bake for 10-12 minutes until cracked on top.
  8. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Nutrition

Serving: 1cookieCalories: 130kcalCarbohydrates: 17gProtein: 2gFat: 6gSaturated Fat: 1gCholesterol: 30mgSodium: 50mgPotassium: 90mgFiber: 1gSugar: 12gCalcium: 1mgIron: 5mg

Notes

Chill the dough for at least 3 hours for optimal texture. Avoid overmixing to prevent tough cookies. Store in an airtight container at room temperature for up to 5 days.

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