Chocolate Crinkle Cookies
Let me tell you about a cookie that feels like a warm chocolate hug! You know, the kind that’s fudgy in the center, with a crackly powdered sugar coating that makes it look as magical as it tastes. These Chocolate Crinkle Cookies are a holiday favorite in my house, but honestly—they’re perfect any time you need a little chocolate pick-me-up. Inspired by the classics but tweaked to be extra soft and extra rich, this recipe has “new family tradition” written all over it!
Hook: If you’ve been dreaming of a cookie that combines brownie-like gooeyness with a snowy, festive charm—this one’s for you!
Why You’ll Love This Recipe
- Fudgy Perfection: These cookies taste like the lovechild of a brownie and a truffle.
- Impressively Easy: Don’t be fooled by their fancy look—they’re super simple to whip up.
- Make-Ahead Friendly: The dough chills beautifully, meaning you can prep ahead for stress-free baking.
- Showstopper Status: That crackly powdered sugar finish? Pure magic, especially on a dessert platter!
Ingredients Breakdown
- Unsweetened Cocoa Powder: Choose high-quality cocoa for a richer chocolate flavor.
- Granulated Sugar: Sweetens the dough and helps create that crackly outside.
- Vegetable Oil: Makes the cookies extra moist and tender.
- Eggs: Essential for binding the dough and giving it structure.
- Vanilla Extract: Enhances the chocolate with a warm, fragrant note.
- All-Purpose Flour: A pantry staple that forms the base of the dough.
- Baking Powder: Helps the cookies puff up beautifully in the oven.
- Salt: Balances the sweetness and adds depth of flavor.
- Powdered Sugar: The star of the show—gives these cookies their iconic crinkle look.
Step-by-Step Instructions
Before we start, gather your ingredients and resist the urge to skip the chill time—it’s key for that classic crinkle look!
Step 1: Mix the Wet Ingredients
In a large mixing bowl, whisk together the cocoa powder, sugar, and vegetable oil. The mixture will look thick and paste-like, which is just what we want!
Step 2: Add the Eggs and Vanilla
Beat in the eggs, one at a time, followed by the vanilla extract. The batter will become smooth and glossy—so satisfying!
Step 3: Incorporate the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. The dough will be sticky—don’t worry, that’s normal.
Step 4: Chill
Cover the dough with plastic wrap and chill in the refrigerator for at least 2 hours or overnight. This step prevents the cookies from spreading too much in the oven and enhances their flavor.
Step 5: Prep and Coat
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the chilled dough into 1-inch balls and roll generously in powdered sugar until fully coated.
Step 6: Bake
Place the dough balls on the prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Let the cookies cool for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.
Chef’s Tips and Tricks
- Don’t Skip the Chill: Cold dough is key to those perfect crinkles and prevents overspreading.
- Generous Coating: Don’t skimp on the powdered sugar—it’s what creates that signature look.
- Know Your Oven: Keep an eye on the cookies during the last few minutes. They should look set but still a bit soft in the center.
Recipe Variations and Serving Suggestions
- Orange-Chocolate Crinkles: Add 1 teaspoon of orange zest for a citrusy twist.
- Peppermint Flair: Swap the vanilla extract for peppermint extract for a holiday-ready version.
- Ice Cream Sandwiches: Use the cookies to sandwich a scoop of vanilla or mint chocolate chip ice cream—instant dessert upgrade!
FAQs
- Can I freeze the dough?
- Yes! Form the dough into balls and freeze them. When ready to bake, let them thaw slightly before rolling in powdered sugar.
- How do I store these cookies?
- Store in an airtight container at room temperature for up to 5 days. They also freeze well for longer storage!
- Can I make them gluten-free?
- Absolutely! Substitute an all-purpose gluten-free flour blend for the regular flour.
Recipe Card
Chocolate Crinkle Cookies
Prep Time: 15 minutes | Chill Time: 2 hours | Cook Time: 12 minutes | Serves: 24 cookies
Ingredients
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup powdered sugar, for coating
Instructions
- In a bowl, whisk together the cocoa powder, granulated sugar, and vegetable oil until combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Mix the flour, baking powder, and salt in a separate bowl, then gradually add to the wet ingredients until a sticky dough forms.
- Chill the dough for at least 2 hours or overnight.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the chilled dough into 1-inch balls, coat in powdered sugar, and place on the baking sheet.
- Bake for 10-12 minutes. Cool on the baking sheet for 2 minutes, then transfer to a wire rack.
P.S. If you make these Chocolate Crinkle Cookies, I’d love to see how they turn out! Snap a pic and tag me on social media with #TheKitchensAid. Let’s share the joy of chocolatey perfection!
