why make this recipe
Chocolate crinkle cookies are a classic treat loved by many. Their rich chocolate flavor and delightful, powdered sugar coating make them a favorite for celebrations and cozy evenings alike. This recipe is simple and yields deliciously chewy cookies with beautiful crinkles. You can impress your family and friends, or simply indulge yourself with these sweet delights. Plus, they are easy to make, allowing you to whip up a batch anytime you crave something chocolatey.
how to make Chocolate Crinkle Cookies
Ingredients:
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/4 cup light olive oil (or avocado oil)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup flour
- 2 Tablespoons granulated sugar
- 1/3 cup powdered sugar
Directions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Place the topping ingredients (2 Tablespoons granulated sugar and powdered sugar) in two separate shallow bowls and set aside.
- In a large bowl, mix the cocoa powder, granulated sugar, and oil using a wooden spoon until everything is combined.
- Add the eggs and vanilla extract to the bowl, mixing until just combined.
- Sprinkle in the salt, baking powder, and flour. Mix until well incorporated and a stiff dough forms.
- Using a cookie dough scoop, roll the dough into 1 1/2 inch balls. If the dough is too sticky to roll, refrigerate for 30 minutes and then try again.
- Roll each ball in a thin layer of granulated sugar, then roll in a thick layer of powdered sugar.
- Place the coated dough balls on the prepared baking sheet about 2 inches apart. Bake for 10 minutes or until the tops of the cookies have crinkled and the edges are set. They will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
- Store at room temperature in an airtight container for up to 1 week or in the freezer for up to 3 months, in a single layer in an airtight container or bag.
how to serve Chocolate Crinkle Cookies
These delicious chocolate crinkle cookies are perfect on their own as a snack or dessert. You can serve them with a glass of milk, hot cocoa, or coffee for a cozy treat. They also make great gifts when wrapped in a lovely box or bag, making them perfect for holidays or special occasions.
how to store Chocolate Crinkle Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them in a single layer in an airtight container or bag for up to three months. Just make sure to allow them to cool completely before freezing.
tips to make Chocolate Crinkle Cookies
- Ensure your ingredients are at room temperature for better mixing.
- If the dough is too sticky, refrigerate it longer before rolling into balls.
- Don’t overbake the cookies; they should be soft in the center when you take them out.
- For extra flavor, add a pinch of espresso powder to intensify the chocolate taste.
variation
You can add chocolate chips or nuts like walnuts or pecans to the dough for added texture and flavor. If you prefer, you can also try using different sweeteners like coconut sugar for a less processed option.
FAQs
Can I use different oils for this recipe?
Yes, you can use other oils like canola or melted coconut oil, but light olive oil or avocado oil gives the best flavor.
What if I don’t have cocoa powder?
If you don’t have cocoa powder, you can substitute it with carob powder for a different flavor, though it will change the taste of the cookies.
Can I add more sugar to the dough?
While you can experiment with sugar, adding too much may make the cookies overly sweet. Stick to the recipe for the best balance of flavors.
Chocolate Crinkle Cookies
Ingredients
Main Ingredients
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/4 cup light olive oil (or avocado oil) Best flavor comes from light olive oil or avocado oil.
- 2 pieces eggs Make sure they are at room temperature.
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup flour
Topping Ingredients
- 2 tablespoons granulated sugar
- 1/3 cup powdered sugar
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Place the topping ingredients (2 Tablespoons granulated sugar and powdered sugar) in two separate shallow bowls and set aside.
- In a large bowl, mix the cocoa powder, granulated sugar, and oil using a wooden spoon until everything is combined.
- Add the eggs and vanilla extract, mixing until just combined.
- Sprinkle in the salt, baking powder, and flour. Mix until well incorporated and a stiff dough forms.
- Using a cookie dough scoop, roll the dough into 1 1/2 inch balls. If the dough is too sticky, refrigerate for 30 minutes.
- Roll each ball in a thin layer of granulated sugar, then roll in a thick layer of powdered sugar.
Baking
- Place the coated dough balls on the prepared baking sheet about 2 inches apart.
- Bake for 10 minutes or until the tops have crinkled and the edges are set.
- Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.