Sink your teeth into the ultimate comfort treat with Chocolate Crinkle Cookies. These cookies boast a soft, fudgy center reminiscent of brownies, wrapped in a chewy exterior. The magic happens when the dough, after being rolled in powdered sugar, bakes to perfection, revealing the signature crinkled top that is as visually appealing as it is delicious. Ideal for any holiday spread, these festive handmade cookies are a chocolate lover’s endgame, offering both the depth of cocoa and a delightful texture in every bite.
Chocolate Crinkle Cookies Recipe
Ingredients:
- Flour
- Baking powder
- Salt
- Dutch cocoa
- Sugar (both regular and likely brown sugar, although types are not specified)
- Canola oil
- Eggs
- Vanilla extract
- Confectioners’ sugar (for rolling the dough balls)
Instructions:
- Start by whisking together the flour, baking powder, and salt in a small bowl. Set this aside.
- In a medium to large bowl, combine Dutch cocoa, both sugars, and canola oil.
- Beat in the eggs one at a time, then stir in vanilla extract.
- Slowly stir the dry ingredients into the chocolate mixture until combined.
- Cover the bowl with plastic wrap and refrigerate the dough for 30-45 minutes.
- Preheat your oven in preparation for baking.
- Use a 1 1/2 tablespoon cookie scoop to form balls of dough. Roll each ball thoroughly in confectioners’ sugar.
- Place the dough balls on a large baking sheet lined with a silicone mat or parchment paper.
- Bake the cookies in the preheated oven on the center rack. (The website doesn’t state the baking temperature or time, but a common temperature is 350°F (175°C) for about 10-11 minutes).
- After baking, let the cookies cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
Helpful Tips:
- Measure ingredients carefully.
- Refrigerate the dough between batches.
- Do not overcrowd the baking sheet.
- Roll dough balls heavily in powdered sugar before baking.
- Avoid overbaking — they are meant to be soft cookies.
- Cool the cookies slightly before moving them.
- Consider running a test bake with one or two cookies to perfect baking time and spread.
- Add chocolate chips or mint extract for a flavor twist if desired.
- Store in an airtight container for up to 5 days. Freeze for up to 3 months if needed.
Notes:
- If you don’t have Dutch cocoa, you can substitute with regular cocoa powder but add 3/4 teaspoon of baking soda to reduce acidity.
- To measure flour and cocoa properly, stir to loosen, spoon into the measuring cup, and level off with the straight edge of a knife for accuracy.
Enjoy your baking and the delightful Chocolate Crinkle Cookies!
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