Chocolate Crinkle Cookies
These Chocolate Crinkle Cookies are irresistibly fudgy and perfectly crinkled! A delightful treat for any occasion!
Servings: 24 servings
Ingredients
- 2 ounces unsweetened chocolate melted and cooled
- 1 cup granulated sugar
- ½ cup vegetable or canola oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon instant espresso granules optional
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup confectioners’ sugar for dredging
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Melt the unsweetened chocolate in a microwave-safe bowl, heating in 30-second intervals until smooth. Allow it to cool.
- In a large mixing bowl, combine granulated sugar, vegetable oil, and vanilla extract. Whisk until well blended. Add the melted chocolate and mix until incorporated.
- Crack in the eggs, one at a time, mixing well after each addition. If using, add the espresso granules.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, stirring until just combined.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
- Use a cookie scoop or spoon to portion out the dough, roll into balls, and coat in confectioners’ sugar.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a cooling rack.
Equipment
- Mixing Bowls
- Whisk or electric mixer
- Baking Sheet
- Parchment Paper
- Cookie Scoop or Spoon
- Cooling Rack
Notes
- For a healthier option, use coconut oil instead of vegetable oil.
- These cookies can be made ahead of time; the dough can be refrigerated for up to 3 days.
- Store baked cookies in an airtight container for up to a week.