Get the Recipe:
Chocolate Crinkle Cookies
Get ready to bake a batch of the most irresistible chocolate crinkle cookies! These cookies are a classic favorite, boasting a rich, chocolatey flavor and a unique crinkled appearance that's sure to catch everyone's eye.
Ingredients
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups (400 g) granulated sugar, plus about 1/4 cup (50g) for rolling the cookies
- 1/2 cup (120 ml) vegetable or canola oil
- 1 cup (85 g) unsweetened cocoa powder
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup (110 g) confectioners’ sugar
Recommended Products
Instructions
- Whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl, use an electric mixer on medium speed to mix the sugar, oil, and cocoa powder until combined. Mix in the eggs one at a time, and then mix in the vanilla.
- Add the flour mixture to the cocoa mixture, and mix until thoroughly moistened. The dough will be thick and sticky.
- Cover and refrigerate the dough for at least 4 hours or overnight.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Place the remaining 1/4 cup of granulated sugar in a shallow bowl and the confectioners’ sugar in another shallow bowl.
- Using a tablespoon of dough at a time, roll the dough into balls. Roll each ball first in granulated sugar (coating lightly) and then in confectioners’ sugar (coating heavily). Place the dough balls on the prepared pans, leaving about 2 inches between the cookies.
- Bake one pan at a time for 12 to 14 minutes or until the centers are almost set. Keep the dough refrigerated between batches. For softer cookies, aim for the low end of the baking time. Bake longer for crisper cookies.
- Cool the cookies on the pans on a wire rack for 5 minutes. Then transfer the cookies from the pans directly to a wire rack to cool completely.
Notes
- To store: After your chocolate crinkle cookies have cooled, place them in an airtight container with a sheet of parchment paper between layers. The cookies should keep for up to a week, although they'll be at their best within the first few days.
- To freeze: Place the cooled cookies in a freezer-safe, airtight container or bag. To keep them looking their best, you may want to wrap them individually before placing them in the container. Properly stored, the cookies should keep for up to 3 months in the freezer. Thaw them at room temperature before serving.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
