Chocolate Crinkle Cookies
There’s something undeniably magical about a fresh batch of Chocolate…
Servings: 20 servings
Ingredients
Ingredients
- ?1/2 cupunsweetened natural cocoa powderSift if it's lumpy
- ?1 cupgranulated sugar
- ?2 largeeggs
- ?1/4 cupvegetable oil
- ?1 teaspoonpure vanilla extract
- ?1 cupall purpose flour
- ?1 teaspoonbaking powder
- ?1/4 teaspoonsalt
- ?1/2 cuppowdered sugarto roll the cookies in before baking
Instructions
Instructions
- If the cocoa is lumpy, sift the ½ cup unsweetened natural cocoa powder into a large bowl. Add 1 cup granulated sugar, 2 large eggs, ¼ cup vegetable oil, and 1 teaspoon pure vanilla extract. Whisk until the mixture is smooth and well combined.
- Add 1 cup all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt to the bowl. Whisk just until the dry ingredients are incorporated and no large streaks of flour remain (do not overmix).
- Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for at least 2 hours and up to 48 hours.
- When ready to bake, preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone baking mat and place a wire rack nearby to cool the cookies.
- Put the ½ cup powdered sugar in a shallow bowl for rolling.
- Remove the chilled dough from the refrigerator. Portion the dough into balls using 1 tablespoon portions (about 20 g) for small cookies or 2 tablespoon portions (about 40 g) for large cookies. Roll each portion between your palms to form smooth balls.
- Roll each dough ball in the powdered sugar until well coated, then place the coated balls on the prepared baking sheet about 2 inches apart.
- Bake one sheet at a time in the preheated oven for 12–14 minutes, removing the sheet when the cookie edges are set but the centers are still just slightly underdone.
- Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to the wire rack to cool completely.
Equipment
- Mixing Bowl
- Whisk
- Cookie Sheet
- Parchment Paper or Silicone Mat
Notes
Chill The Dough.You may be tempted to skip the chilling step, but please don’t. The dough will be super sticky if it’s not cold and nearly impossible to roll into balls. Chilling also makes the cookies thicker because they won’t spread as much. Keep the dough in the fridge in between batches.
Bake Only One Tray at a Time.This crinkle cookie recipe doesn’t work very well if you try to bake two trays at once. They need to be baked in the very center of the oven, so be patient, and bake only one tray at a time. I suggest prepping two or three cookie trays so that you can keep things moving
Storing.These can be stored in an airtight container at room temperature for about a week. They are best eaten within a few days though.
Bake Only One Tray at a Time.This crinkle cookie recipe doesn’t work very well if you try to bake two trays at once. They need to be baked in the very center of the oven, so be patient, and bake only one tray at a time. I suggest prepping two or three cookie trays so that you can keep things moving
Storing.These can be stored in an airtight container at room temperature for about a week. They are best eaten within a few days though.