Chocolate Crinkle Cookies
Indulge in the irresistible charm of Chocolate Crinkle Cookies, a timeless favorite that combines rich, fudgy chocolate flavor with a stunning crackled finish. These cookies are made with a blend of unsweetened cocoa powder, granulated sugar, and a touch of vanilla for the ultimate chocolatey experience. Chilling the dough is the secret to achieving their signature crinkle effect, as the contrast between dark cocoa and dusted confectioners' sugar creates a visually striking and delightfully chewy treat. With a prep time of just 15 minutes and a quick bake time of 12 minutes, these cookies are perfect for holiday trays, bake sales, or satisfying sweet-tooth cravings. Serve them with a cold glass of milk or a warm cup of coffee for the ultimate crowd-pleasing dessert.
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Ingredients
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 0.5 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.75 cup confectioners' sugar
Directions
Step 1
In a large bowl, combine the cocoa powder, granulated sugar, and vegetable oil. Mix until the ingredients are thoroughly combined and the mixture is smooth.
Step 2
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Step 3
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 4
Gradually add the dry ingredients to the cocoa mixture, stirring until a dough forms. The dough will be sticky.
Step 5
Cover the dough with plastic wrap and refrigerate for at least 3 hours or overnight. This will help the dough firm up and make it easier to handle.
Step 6
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 7
Place the confectioners' sugar in a small bowl. Using a tablespoon or a small cookie scoop, shape the chilled dough into 1-inch balls.
Step 8
Roll each ball in the confectioners' sugar until it is well coated. The thick coating will help create the crinkle effect during baking.
Step 9
Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Step 10
Bake in the preheated oven for 10-12 minutes, or until the cookies have crackled and are set around the edges. The centers will continue to cook slightly after being removed from the oven.
Step 11
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 12
Store the cooled cookies in an airtight container for up to a week.
Nutrition Facts
| Serving size | (1304.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4542.7 |
| Total Fat 160.2g | 0% |
| Saturated Fat 40.3g | 0% |
| Polyunsaturated Fat 67.2g | |
| Cholesterol 744mg | 0% |
| Sodium 2363.5mg | 0% |
| Total Carbohydrate 833.8g | 0% |
| Dietary Fiber 92.2g | 0% |
| Total Sugars 499.9g | |
| Protein 96.4g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 432.5mg | 0% |
| Iron 53.2mg | 0% |
| Potassium 4172.2mg | 0% |
Source of Calories