Description
Delight in these chewy, fudgy Chocolate Crinkle Cookies with a crackly powdered sugar topping that creates an irresistible contrast in texture and flavor. Perfect for holiday treats or anytime you crave a rich chocolate cookie with a classic look.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/4 cup light olive oil or avocado oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup flour
Crinkle Topping
- 2 Tablespoons granulated sugar
- 1/3 cup powdered sugar
Instructions
- Preheat Oven and Prepare Toppings: Preheat your oven to 350°F and line a baking sheet with parchment paper. Place the 2 tablespoons granulated sugar and 1/3 cup powdered sugar into two separate shallow bowls and set them aside.
- Mix Cocoa, Sugar, and Oil: In a large mixing bowl, combine the unsweetened cocoa powder, 3/4 cup granulated sugar, and 1/4 cup oil using a wooden spoon until fully incorporated and smooth.
- Add Eggs and Vanilla: Beat in the two eggs and the vanilla extract just until combined, ensuring the mixture is smooth but not overmixed.
- Add Dry Ingredients: Sprinkle in the salt, baking powder, and flour. Mix thoroughly until a stiff dough forms and all ingredients are well combined.
- Shape Dough Balls: Using a cookie dough scoop, roll the dough into 1 1/2 inch balls. If the dough feels too sticky to handle, refrigerate it for 30 minutes before shaping again.
- Coat Dough Balls: Roll each dough ball first in a thin layer of granulated sugar, then generously coat it in the powdered sugar. This layering creates the signature crinkled appearance during baking.
- Arrange and Bake: Place the coated dough balls on the prepared baking sheet about 2 inches apart. Bake at 350°F for 10 minutes or until the tops crackle and edges are set, but the centers may still look slightly soft.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 to 10 minutes to firm up, then transfer them to a wire rack to cool completely.
- Storage: Store cooled cookies at room temperature in an airtight container for up to 1 week or freeze in a single layer in an airtight container or bag for up to 3 months to maintain freshness and texture.
Notes
- Baking Tips: Bake until the cookie tops crackle and edges are set. It’s normal if they seem slightly underdone when removed; they firm up while cooling.
- Storage Tips: When freezing, place cookies in a single layer and ensure the container lid or wrap does not touch cookies to avoid moisture. Even if condensation occurs, cookies retain delicious taste and texture.
Keywords: chocolate crinkle cookies, fudgy chocolate cookies, holiday cookies, crinkle top cookies, baked chocolate cookies, easy chocolate cookies