Chocolate Crinkle Cookie Recipe
Soft, chewy and fudgy chocolate crinkle cookies taste just like a brownie in cookie form!
Servings: 24 cookies
Calories: 132kcal
Ingredients
- 1 ½ cups All Purpose Flour
- ½ cup Cocoa Powder
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 cup Granulated Sugar
- ⅓ cup Brown Sugar firmly packed
- ⅓ cup Vegetable Oil
- 2 Eggs
- 2 oz Semi Sweet Chocolate melted and slightly cooled
- 1 teaspoon Pure Vanilla Extract
- ½ cup Confectioners Sugar
Instructions
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large mixing bowl, combine the granulated sugar, brown sugar, vegetable oil, and eggs. Beat on medium speed for 1 minute until smooth.
- Add the chocolate to a small microwave-safe bowl and microwave in 30-second intervals, stirring after every interval, until the chocolate is fully melted. Add the melted chocolate and vanilla extract to the batter and beat on medium/low speed until completely combined.
- Add the dry ingredients in two additions to the wet ingredients. Beating after each addition. The batter will be thick and resemble brownie batter, loosely cover and refrigerate for 2 hours.
- Preheat the oven to 350°F.
- Place the icing sugar into a shallow bowl and, using a cookie scoop, scoop out the cookies and roll the batter into a ball. Transfer the rolled cookie balls to the icing sugar and toss to completely coat in icing sugar. Transfer the cookie dough balls to a baking sheet, leaving approximately 3-4” between the cookies. Press on the tops of the cookie balls to slightly flatten the dough balls. Bake for 12 minutes until the cookies have flattened out and are crackly on top.
- Transfer the cookies to a cooling rack and enjoy!
Notes
Optional Add-Ins:
- Nuts - Add chopped roasted almonds, walnuts, pecans or cashews to give these cookies some extra crunchy bits.
- Extra Chocolate - Add extra chocolate chips to the finished cookie dough batter to make these cookies extra chocolatly!
- Instant Espresso Powder - Add up to 1 teaspoon of instant espresso powder to the dry ingredients to elevate the richness of the flavor of these cookies.
- Properly weighed all purpose flour weighs approximately 140 grams/cup. For this recipe you will need 210 grams of flour.
- Do not skip the chill time. Chilling the cookies ensures that the dry ingredients are fully hydrated and the flavor is fully developed, helping the cookies create that classic crackle look.
- Use Dutch process cocoa powder. Dutch process cocoa powder is less bitter and has a better flavor than natural cocoa powder.
- Ensure the cookies get a generous coating of icing sugar. This will help create the signature crackle that encases these crinkle cookies!
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- Prepared crinkle cookies can be frozen for up to 3 months. See instructions for freezing raw cookie dough.
Nutrition
Serving: 1cookie | Calories: 132kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 14mg | Sodium: 73mg | Potassium: 59mg | Fiber: 1g | Sugar: 15g | Vitamin A: 21IU | Calcium: 19mg | Iron: 1mg
