Chocolate Crinkle Cookies
Today I’m showing you the delicious recipe of my Chocolate Crinkle Cookies. And this the best cookie I made. Rich and decadent, just like a brownie in the shape of a cookie. I’m generally not a big chocolate eater during the year, but when December rolls around its game on. These chocolate crinkles are a holiday staple in winter but are great any time of the year. Soft, devil’s food-like cake cookies are rolled around in powdered sugar. When they bake the dough rises and the chocolate dough peeks out in little crinkled fissures beneath the white sugar.
Ingredients
- 1/2 cup (60g ) unsweetened cacao powder
- 1 cup (205g) white granulated sugar
- 1/4 cup (60ml) vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup (130g) all-purpose or plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup icing sugar (for coating)
Instructions
- In a medium bowl, mix the cocoa powder, white sugar, and vegetable oil.
- Beat in eggs one at a time, until fully incorporated. then mix in the vanilla extract.
- In another bowl, combine the flour, baking powder, and the salt. Stir the dry ingredients into the wet mixture
- Just until the dough forms( do not overbeat). Cover bowl with cling wrap and refrigerate for at least overnight the better.
- When ready to bake, preheat oven to 350F | 175C. Line 2 cookies sheets or baking tray with parchment paper (baking paper).
- Roll 1 tbsp of dough into balls for smaller cookies, or 2 tbsp for larger cookies.
- Add the Icing sugar to a small bowl. Generously and evenly coat each ball of dough in icing sugar and place onto prepared to the baking sheet.
- Bake in preheated oven for 10 minutes (for small cookies)or 12 minutes (for larger cookies) the cookies will come out soft from the oven but will harden up as they cool.
- Allow cooling on the cookies sheet for 5 minutes before transferring.Share and Enjoy!
Video
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