Chewy Chocolate Crinkle Cookies
The Inspiration…
I don’t know about you, but it is always so hard for me to decide which cookies to make each Christmas. There are just so many options! However, this chewy Chocolate Crinkle cookie is a staple and always makes the list for my chocolate lovers out there. This brownie-like cookie is not overly sweet but is still decadent and rich. The crackle effect from the powdered sugar makes it beautiful to look at and a little bit festive.
This cookie dough is quick to whip up but requires some chill time. Don’t worry it is worth it. I like to prep several cookie doughs that require time to chill on the same day. Then take my time making them when I have a chance. I hope you’ll add this one to your rotation, too.
To start we can mix the cocoa powder, sugar, and vegetable oil in a medium-sized mixing bowl. Then beat the eggs in one at a time until incorporated. Then stir in the vanilla.
Add in your flour, baking powder, and salt. Stir together until a sticky wet dough forms. It will look more like a thick brownie batter. Don’t worry. It will set up in the fridge.
Cover the bowl with plastic wrap and chill for a minimum of 4 hours.
When you’re ready to bake them, preheat your oven to 350 degrees and line 2 cookie sheets with parchment paper. Put your powdered sugar in a shallow bowl. You’ll want to scoop the dough out into approximately 1-inch balls. Drop them directly into the powdered sugar and roll them around until they are completely covered. I do this one at a time to prevent them from sticking together. This dough is quite tacky. Put your sugar-coated cookie balls onto the parchment. This recipe will make 18 cookies.
Bake for 10 minutes. The cookies will come out of the oven still soft but firm up as they cool. Allow them to cool on a cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
I love to eat one while it is still slightly warm with a glass of milk. I bet Santa wouldn’t be sad if you left him a plate of these on Christmas Eve, either.
Chewy Chocolate Crinkle Cookies
Ingredients
- ½ cup unsweetened cocoa powder
- 1 cup granulated sugar
- ¼ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup flour
- 1 tsp baking powder
- ½ tsp salt
- ¼ cup powdered sugar, for rolling
Instructions
- In a medium-sized mixing bowl, mix together the cocoa powder, sugar, and vegetable oil. Then beat the eggs in one at a time until incorporated. Then stir in the vanilla.
- Add in your flour, baking powder, and salt. Stir together until a sticky wet dough forms. It will look more like a thick brownie batter. Don’t worry. It will set up in the fridge.
- Cover the bowl with plastic wrap and chill for a minimum of 4 hours.
- When you’re ready to bake them, preheat your oven to 350 degrees and line 2 cookie sheets with parchment paper. Put your powdered sugar in a shallow bowl. You’ll want to scoop the dough out into approximately 1-inch balls. Drop them directly into the powdered sugar and roll them around until they are completely covered. I do this one at a time to prevent them from touching and sticking together. This dough will be quite tacky quite tacky. Put your sugar-coated cookie balls onto the parchment. This recipe will make 18 cookies.
- Bake for 10 minutes. The cookies will come out of the oven still soft but firm up as they cool. Allow them to cool on a cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Calories
109.7Fat
4Sat. Fat
0.83Carbs
17.92Fiber
1.07Net carbs
16.85Sugar
11.23Protein
1.89Sodium
100.37Cholesterol
20.67Nutrition information is calculated using an ingredient database and should be considered an estimate.