Chocolate Crinkle Cookies
These chocolate crinkle cookies are fudgy on the inside with a crisp crackly top! Rich and decadent and adored by any and all chocolate lovers.
Equipment
- Cookie Sheet
Ingredients
- ½ cup vegetable oil
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa
- 2 teaspoons baking powder
- ½ teaspoon Kosher salt
- ¼ cup confectioners sugar (more if needed)
Instructions
- Wet ingredients. Whisk together 1/2 cup oil, 2 cups sugar in a large bowl (or use a stand mixer). Add in 4 eggs and 2 teaspoons vanilla and whisk until well combined.
- Dry ingredients. Whisk together 2 cups flour, 1 cup cocoa powder, 2 teaspoons baking powder and 1/2 teaspoon salt in a separate bowl. Slowly pour the flour mixture into the sugar mixture and stir until well combined. Chill the dough in the refrigerator for 30 minutes (up to 24 hours).
- Roll cookie balls in powdered sugar. Preheat the oven to 350°F. Shape dough into 1 1/2 inch balls (I liked to use a medium cookie scoop). Place confectioners’ sugar in a small bowl and roll each cookie in the sugar.
- Bake. Place cookies onto a baking sheet lined with parchment paper. Bake 8 to 10 minutes, or until the cookies look set and have started to crack. Allow to cool on the pan for 2 minutes, and then transfer to a cooling rack.
Notes
To make spiced crinkle cookies, add a 1/2 teaspoon of cinnamon and a dash of cayenne.
Nutrition
Calories: 134kcal, Carbohydrates: 22g, Protein: 2g, Fat: 4g, Saturated Fat: 3g, Cholesterol: 24mg, Sodium: 49mg, Potassium: 88mg, Fiber: 1g, Sugar: 14g, Vitamin A: 35IU, Calcium: 20mg, Iron: 0.9mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
