Chocolate Crinkle Cookies

Rich and fudgy Chocolate Crinkle Cookies are as fun to make as they are delicious and
indulgent! Made using pantry staples and simple steps, these cookies are perfect to bake for
the holidays or any time the craving hits.

Course Dessert
Cuisine American

Prep Time 15 minutes

Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 25 minutes

Servings 48 cookies
Calories 87kcal
Author John Kanell

Equipment
Mixing Bowls
Electric hand or stand mixer
Baking Sheets
Parchment paper
Cookie scoop

Ingredients
1 cup unsweetened cocoa powder (100g)
1¾ cups granulated sugar (350g)
½ cup vegetable oil (120mL)
4 large eggs room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour (240g)
2 teaspoons baking powder
¾ teaspoon salt
1 cup powdered sugar 120g

Instructions

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 1. In a large mixing bowl using a hand mixer or the bowl of a stand mixer fitted with the
paddle attachment, combine the sugar, cocoa powder, and oil. Beat on medium speed
until well combined and shiny.
2. Add the eggs one at a time, beating until well combined. Beat in the vanilla.
3. Combine the flour, baking powder, and salt in a medium bowl, stirring to combine. Add the
flour mixture to the cocoa mixture and mix on low speed just until combined.
4. Cover the dough in plastic wrap and refrigerate for at least 4 hours or up to overnight.
5. Once the dough has chilled, preheat oven to 350°F. Line two large baking sheets with
parchment paper. Place the powdered sugar in a small bowl.
6. Using a small ice cream scoop or tablespoon, scoop the chilled dough and roll into roughly
one-inch balls. Roll the dough balls in powdered sugar until well coated and place on the
prepared baking sheet about 2 inches apart. (Only coat as many dough balls as you can fit
on the baking sheets at one time. Refrigerate the remaining dough balls and roll in
powdered sugar just before baking.)
7. Bake for 10 to 12 minutes or until the edges of the cookies are firm and the center is
puffed but still appears slightly wet. Let them cool on the baking sheets for a few minutes
then transfer to a wire rack to cool completely.

Notes
Don't rush the chilling time. This dough is quite sticky when it's first made, so it needs
time to firm up before you can roll and coat the balls. Also, a warm dough will result in flat
cookies, so don't let it sit out too long either. If desired, you can shape all of the dough
into balls and chill them uncoated, then roll them in sugar just before baking.
Sugar-coat just before baking. Only coat as many dough balls as you can fit on the
baking sheets at one time. Otherwise, the cookie dough will absorb the powdered sugar
coating as they sit before going in the oven, and can actually create a hard shell keeping
the cookies from spreading or crinkling in the oven. Refrigerate the remaining cookie
dough balls and roll in powdered sugar just before baking.
Remove the cookies from the oven when the centers still look wet. Though they may
not appear as though they are fully baked at this point, the chocolate crinkles will firm up
as they cool, leaving a delightfully soft interior for the perfect fudgy chocolate cookies.
Baking them much beyond this point will dry out the crinkles.
Save time by making the dough ahead of time. If desired, the chocolate cookie dough
can be kept covered in an airtight container in the refrigerator for up to 2 days, making this
recipe a fantastic one to make ahead of time during the busy holiday season.

Nutrition

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 Calories: 87kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated
Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 16mg | Sodium: 61mg |
Potassium: 39mg | Fiber: 1g | Sugar: 10g | Vitamin A: 23IU | Calcium: 15mg | Iron: 1mg

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