These Chocolate Crinkle Cookies have a soft and fudgy center and crisp edges. These cookies are rolled in powdered sugar before baking to create a crinkle on top of these chocolate cookies.
These cookies are so simple to make and they take simple ingredients. Even though the ingredients are simple, they pack a delicious fudge flavor. Coating these chocolate crinkle cookies is confectioner's sugar.
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This Christmas favorite is fudgy on the inside and crisp and crunchy on the outside.
Ingredients in Chocolate Crinkle Cookies
- Cocoa powder
- Granulated sugar
- Vegetable oil
- Vanilla extract
- All-purpose flour
- Baking powder
- Powdered sugar - for rolling the cookies
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How to Make Chocolate Crinkle Cookies
Combine the wet ingredients - Combine the cocoa powder, granulated sugar, and vegetable oil in a bowl. Once combined, beat in the eggs and vanilla.
Add in the dry ingredients - Add the baking powder, salt, and flour slowly.
Chill - Cover the bowl with saran wrap and place in the refrigerator for 4 hours to chill.
Preheat the oven - Preheat the oven to 350°F and line cookie sheets with parchment paper or use silicone baking mats.
Chill the dough - Chill the dough overnight in the refrigerator or for four hours in the freezer.
Shape the cookies - Once the dough is chilled, roll the cookies into 1-inch balls and roll in the powdered sugar.
Bake - Place the cookies on a parchment paper-lined cookie sheet or use a silicone baking mat. Bake the cookies for 11-14 minutes. Make sure the cookies are crisp on the edges but also that the centers aren't too fudgy.
Cool - Remove from the oven and dust with additional sugar if desired. Cool for 10 minutes before moving to a storage container or serving.
Do You Have to Chill the Dough?
Yes, the dough needs to be chilled for these chocolate crinkle cookies because if not the cookies will spread too thin while baking. Chilling the dough will slow down the spreading process.
In fact, placing the unused dough back in the refrigerator while one cookie sheet is in the oven will keep the dough chilled while waiting for the cookies to bake.
- 1 cup cocoa powder
- 1 cups granulated sugar
- ½ cup vegetable oil
- 4 eggs
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon salt
- ¾ cup powdered sugar, for rolling cookies
- Combine the cocoa powder, granulated sugar and vegetable oil in a bowl.
- Beat in the eggs and vanilla.
- Add the baking powder, salt, and flour slowly.
- Cover the bowl with saran wrap and place in the refrigerator for 4 hours to chill.
- Preheat the oven to 350°F
- Line cookie sheets with parchment paper or use silicone baking mats.
- Roll the cookies into 1 inch balls and roll in the powdered sugar.
- Place 2 inches apart on cookie sheets and bake for 11-14 minutes.
- Remove from the oven and dust with additional sugar if desired.
Chilling the dough is necessary to prevent the cookies from falling flat and spreading.
Placing the unused dough back in the refrigerator while one cookie sheet is in the oven will keep the dough chilled while waiting for the cookies to bake.
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Nutrition Information:Yield: 30 Serving Size: 1 cookie
Amount Per Serving: Calories: 125Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 123mgCarbohydrates: 18gFiber: 1gSugar: 10gProtein: 2g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.