Chocolate Crinkle Cookies Recipe

If you’re on the hunt for a crowd-pleasing cookie that’s both delicious and visually stunning, look no further than Chocolate Crinkle Cookies. These fudgy delights boast a crackled exterior dusted with powdered sugar, making them a staple at holiday gatherings, bake sales, or any time you crave a rich, chocolatey treat. Whether you’re a seasoned baker or a beginner, this recipe is simple, straightforward, and sure to impress.

Ingredients for Chocolate Crinkle Cookies

To create these mouthwatering cookies, gather the following ingredients:

• 2 ¼ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon kosher salt
• 1 cup unsweetened Dutch-processed cocoa powder
• 1 ¼ cups granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil or canola oil
• 4 large eggs
• 1 teaspoon vanilla extract
• ⅔ cup powdered sugar

Equipment Needed

Before you begin, make sure you have these essential kitchen tools:

• Mixing bowls (small, medium, and large)
• Whisk and spatula
• Electric mixer or hand mixer
• Cookie scoop or spoon
• Baking sheets
• Silicone baking mat or parchment paper
• Cooling racks
• Plastic wrap

Step-by-Step Preparation

1. Preparing the Dry Ingredients

Start by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with a silicone mat or parchment paper. In a small bowl, whisk together the all-purpose flour, baking powder, and kosher salt. This will ensure even distribution of the baking powder, helping the cookies achieve that characteristic crinkle effect.

2. Mixing the Wet Ingredients

In a medium bowl, combine the unsweetened Dutch-processed cocoa powder, granulated sugar, brown sugar, and vegetable or canola oil. Stir until the mixture becomes smooth and glossy. Then, add the eggs one at a time, beating well after each addition to ensure a well-integrated batter. Finally, stir in the vanilla extract for a hint of warmth and aroma.

3. Combining the Mixtures

Gradually incorporate the dry ingredients into the wet cocoa mixture. Stir slowly to avoid over-mixing, which can result in dense cookies. Once fully combined, cover the bowl with plastic wrap and refrigerate for 30 to 45 minutes. Chilling the dough is a crucial step, as it firms up the batter, making it easier to roll and shape, while also preventing the cookies from spreading too much during baking.

4. Rolling and Shaping the Cookies

Once the dough has chilled, use a cookie scoop or spoon to portion out 1 1/4-inch balls of dough. Roll each ball between your hands to form a smooth sphere. Next, roll each ball generously in powdered sugar until fully coated. This sugar layer is key to achieving the crinkled appearance once baked.

Baking Chocolate Crinkle Cookies

Place the powdered sugar-coated dough balls onto the prepared baking sheet, leaving about 2 to 2 ½ inches between each to allow for spreading. Bake in the preheated oven for 10-11 minutes. The cookies should appear slightly undercooked in the center but set around the edges. This will ensure they remain soft and fudgy inside. Allow them to cool on the baking sheet for 2 minutes before transferring to a cooling rack.

Common Mistakes to Avoid

• Skipping the Chill Time: Chilling the dough helps prevent the cookies from spreading too much. If the dough is too warm, the cookies won’t hold their shape.
• Over-baking: Watch closely; over-baking can turn your cookies from soft and fudgy to hard and dry.
• Not Enough Powdered Sugar: Ensure the dough balls are well-coated in powdered sugar to achieve the characteristic crinkled look.

Recipe Variations and Substitutions

• Add a Peppermint Twist: Mix in a teaspoon of peppermint extract with the vanilla for a festive twist.
• Use Different Sugars: Substitute brown sugar with coconut sugar or granulated sugar with caster sugar for subtle flavor variations.
• Try White Chocolate Chips: Add white chocolate chips to the dough for a delightful contrast in texture and flavor.

Serving and Presentation Tips

Serve these Chocolate Crinkle Cookies on a decorative platter, or stack them in a glass jar tied with a festive ribbon for a beautiful homemade gift. To add a touch of elegance, dust a bit more powdered sugar on top before serving.

Storing Leftovers

To store any leftover cookies, place them in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a resealable freezer bag. They can be frozen for up to three months. Thaw at room temperature before enjoying.

Pairing Suggestions

These cookies pair wonderfully with a glass of cold milk, a warm cup of hot cocoa, or a rich, freshly brewed coffee. For a refreshing twist, enjoy them with a glass of iced tea or a fruity smoothie.

Frequently Asked Questions (FAQs)

1. Can I use natural cocoa powder instead of Dutch-processed cocoa powder?
Yes, you can, but Dutch-processed cocoa gives a richer flavor and darker color, which enhances the cookie’s appearance and taste.

2. Why do my cookies not have enough cracks?
Ensure that your dough balls are thoroughly coated in powdered sugar, and don’t skip the chilling step. The contrast between the chilled dough and hot oven helps create the distinctive crinkle effect.

3. Can I make the dough in advance?
Absolutely! You can prepare the dough up to 24 hours in advance and keep it covered in the refrigerator until ready to bake.

Conclusion

With their irresistible fudgy centers and crisp powdered sugar coating, these Chocolate Crinkle Cookies are a delightful addition to any cookie platter. Easy to make and bursting with rich chocolate flavor, they’re a sure way to win over family and friends. Give them a try, and don’t forget to share this recipe and subscribe to our blog for more delicious treats!

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