If you are looking for an excellent chocolate cookie, this recipe for Chocolate Crinkle Cookies is the one for you!
Not only is this recipe prepped ahead of time, these cookies are full of rich chocolate flavour and look spectacular. Plus, they are a bit magical!? Really, they are! You roll them in icing sugar and they look like little snowballs. Then you put them in the oven…and 12 minutes later they have been transformed!
These Chocolate Crinkle Cookies have a texture that I would describe as a bit of a cross between chocolate cake and brownies. Basically, they are a little bite of heaven! With their unique dark chocolate and white crinkly look…(is “crinkly” even a word?) …they are perfect for special occasions, as well as, everyday munching.
Chocolate Crinkle Cookies
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsweetened cocoa powder
- 1½ cups white granulated sugar
- ½ cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup confectioners’ sugar
- In a separate large bowl, whisk together the flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer) beat together the cocoa powder, white sugar, and vegetable oil.
- Add the eggs, one at a time, mixing well after each addition.
- Add the vanilla and beat in thoroughly.
- On low speed, mix reserved dry ingredients into cocoa, sugar, oil, eggs and vanilla mixture. Stir until just combined. Do not overbeat.
- Cover the dough with plastic wrap and chill for four hours or overnight.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Place the confectioner's sugar in a shallow bowl or glass pie plate.
- Scoop out a rounded teaspoon of the chilled dough and using your hands roll them into an approximately 1-inch (2.5 cm) balls.
- Roll the balls in the confectioner's sugar and place on the cookie sheets.
- Bake at 350°F for 10-12 minutes. (Mine took 12 minutes)
- Remove from oven and place pan on a wire rack and allow to cool for a minute or two on the sheets before transferring to a wire rack to cool completely.
- In between scooping the dough on to the cookie sheet, keep the mixture chilled.
- I used a small 3.5 cm diameter scoop to help form the cookies, but a teaspoon would work too.
- You may be tempted to dampen the scoop, but don't. I have tried it before and it muddles the "crinkle factor"! The chocolate and white colours won't be as distinct.
- I use this SEQUENCE to make the cookies: Scoop enough for one pan - roll these into balls - wash and dry your hands and then roll dough balls in icing sugar - bake.