Get ready to take your taste buds for a joyful joyride with Chocolate Crinkle Cookies. These delightful treats have a tender, brownie-like interior and are covered with a generous sprinkling of powdered sugar that cracks or “crinkles” when baking. Yummy, right? Whether you are looking for the perfect holiday treat, a comforting snack during the rainy days, or something to accompany your cup of coffee, these cookies hit the spot. Brace yourselves, cookie monsters! You’re about to fall head over heels with these little pieces of chocolatey heaven.
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Prep time: 20 minutes
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Cook time: 12 minutes
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Total time: 1 hour 32 minutes (includes chill time)
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Servings: Makes about 24 cookies
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Yield: 24 cookies
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Alright, are y’all ready to start baking? Let’s get down to the nitty-gritty and make some delectably crackly Chocolate Crinkle Cookies.
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Ingredients & Equipment You’ll Need
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- 1 cup unsweetened cocoa powder
- 2 cups white sugar
- 1/2 cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup confectioners’ sugar
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How To Make Chocolate Crinkle Cookies
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- Start by preheating your oven to 350 degrees F (175 degrees C). Get your cookie sheets ready and line them with parchment paper.
- In a medium bowl, mix together cocoa, white sugar and vegetable oil. The ingredients should be mixed well to form a smooth and glossy mixture.
- Beat in eggs one at a time, then stir in the vanilla. Sift together the flour, baking powder, and salt, stir into the cocoa mixture to form a not-too-stiff, not-too-soft dough.
- Take your dough and cover it in plastic. Let it chill for at least four hours. This process allows the cookies to hold their shape while baking and forms the iconic crinkle effect.
- Roll dough into one inch balls, coat each ball in confectioners’ sugar before placing onto prepared cookie sheets.
- Bake in preheated oven for 10 to 12 minutes. Allow the cookies to cool before transferring them to a wire rack.
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Tips For The Best Results
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- Do not overbake. They will look slightly underdone when you remove them from the oven, this makes them tender and fudgy inside.
- The chill time is crucial! It helps the cookies to hold their shape and also helps create the crinkly top.
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Storage Tips
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- Store at room temperature in an airtight container, they’ll stay fresh for up to a week.
- You can also freeze the dough or the baked cookies for up to three months.
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Frequently Asked Questions
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Q: What makes the crinkles in Chocolate Crinkle Cookies?
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A: When the cookies bake, the chilled dough expands in the oven and the surface cracks. The powdered sugar stays intact causing the beautiful crinkle effect.
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Q: Can I freeze the dough?
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A: Yes, you can freeze the dough in an airtight container for up to three months.
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Q: What can I use instead of vegetable oil?
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A: You can replace vegetable oil with same amount of butter to get similar results.
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Q: Can I reduce the amount of sugar?
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A: Yes, you can reduce the sugar by half but reducing too much will affect the texture and sweetness of the cookies.
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Q: Why are my cookies not crinkling?
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A: Make sure your dough is properly chilled; a warm dough will spread in the oven, preventing the crinkles.
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Nutritional Facts of Chocolate Crinkle Cookies
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Per serving: 175 calories; 7.1 g total fat; 22 mg cholesterol; 17.9 g carbohydrates; 2.3g protein; 115 mg sodium.
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Before wrapping up, needless to say, these Chocolate Crinkle Cookies are definitely a winner! Not just a feast for the palate, but also a treat for the eyes with their beautiful contrast of dark chocolate cookies peeping through white powdered snow. Serve it up with a glass of milk or a cup of coffee for a comforting and irresistible treat! Trust me, once you’ve tried these cookies, you’ll find excuses to make them over and over again.
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