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 and 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 15 to 30 minutes.
- 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 are slightly crisp around the edges and soft in the middle. Allow to cool on the pan for 2 minutes, and then transfer to a cooling rack. Tip: If your cookies aren't cracking as much as you'd like, bang the pan on the stove right after they come out of the oven to crack the cookies.
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.
