Chocolate crinkle cookies are a delightful treat that draw you in with their rich cocoa aroma and striking appearance. Their signature cracked tops hint at the chewy, fudgy texture hidden within. Each bite combines a crispy exterior with a soft and gooey center, creating a perfectly balanced cookie experience. Ideal for holiday gatherings, cozy afternoons, or simply satisfying a chocolate craving, these cookies are bound to leave everyone wanting more. Whether served alongside a warm cup of coffee or enjoyed as an after-dinner dessert, they will bring a touch of comfort to any occasion.

Ingredients

• 1/2 cup unsweetened cocoa powder: Provides the rich chocolate flavor essential for crinkle cookies.
• 3/4 cup granulated sugar: Sweetens the dough and helps create a delightful crunch on the outside.
• 1/4 cup light olive oil (or avocado oil): Keeps the cookies moist and tender, giving them a nice texture.
• 2 large eggs: Acts as a binding agent while adding moisture to the dough.
• 1 teaspoon vanilla extract: Enhances the overall flavor profile with a warm, inviting note.
• 1 teaspoon baking powder: Helps the cookies rise and develop that characteristic crinkle.
• 1/4 teaspoon salt: Balances sweetness and enhances the chocolate flavor.
• 1 cup all-purpose flour: Forms the base of the dough, giving structure to the cookies.
• 2 tablespoons granulated sugar (for rolling): Coats the dough balls, adding a sweet crunch.
• 1/3 cup powdered sugar (for rolling): Creates a snowy white finish that adds to the cookies’ visual appeal.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In two separate shallow bowls, place the granulated sugar and powdered sugar for rolling.
3. In a large bowl, combine the cocoa powder, granulated sugar, and olive or avocado oil using a wooden spoon until well mixed.
4. Add the eggs and vanilla extract to the mixture, stirring until just combined.
5. Sprinkle in the salt, baking powder, and flour, mixing until a stiff dough forms.
6. If the dough is too sticky to roll into balls, refrigerate it for 30 minutes.
7. Using a cookie dough scoop, roll the dough into 1 1/2-inch balls.
8. Roll each ball first in the granulated sugar, then in the powdered sugar.
9. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
10. Bake for 10 minutes, or until the tops of the cookies have crinkled and the edges are set.
11. Allow the cookies to cool for 5-10 minutes on the baking sheet before transferring them to a wire rack to cool completely.
12. Store at room temperature in an airtight container for up to 1 week, or freeze for up to 3 months.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 12 cookies
• Calories: Approximately 120 calories per cookie

Tips, Storage & Variations

• For a richer flavor, try using dark cocoa powder instead of regular cocoa powder.
• If you prefer a more cake-like texture, add an additional egg to the mixture.
• Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months; simply thaw before serving.
• For a variation, sprinkle in some chocolate chips or nuts, like walnuts or pecans, for added texture and flavor.

FAQ

1. Can I use a different oil instead of olive oil?
Yes, avocado oil is a great alternative and will work well in this recipe.

2. What should I do if my dough is too sticky?
Chill the dough in the refrigerator for 30 minutes before rolling it into balls.

3. How can I tell when the cookies are done?
The tops should be crinkled, and the edges should be set. The cookies will continue to firm up as they cool.

4. How should I store the cookies?
Keep them in an airtight container at room temperature for up to a week, or freeze for longer storage.

5. Can I add chocolate chips to the recipe?
Absolutely, adding chocolate chips will enhance the chocolate flavor and add texture.

6. What if I don’t have baking powder?
You can use baking soda instead, but consider increasing the amount of acid in the recipe, such as adding a small splash of vinegar or lemon juice.

People Also Ask

1. Can I make crinkle cookies without eggs?
Yes, you can use flax eggs or applesauce as substitutes for the eggs.

2. What makes chocolate crinkle cookies crinkle?
The crinkle effect occurs due to the combination of baking powder and the powdered sugar coating.

3. Are chocolate crinkle cookies chewy or crispy?
They are primarily chewy with a slightly crispy exterior.

4. How do I enhance the chocolate flavor in crinkle cookies?
Using high-quality cocoa powder or adding chocolate chips can boost the chocolate intensity.

5. Can I use whole wheat flour instead of all-purpose flour?
Yes, but it may change the texture slightly, making the cookies denser.

6. How do I prevent crinkle cookies from spreading too much?
Ensure the dough is chilled if it’s too sticky and space them adequately on the baking sheet.

Conclusion

There you have it, the best chocolate crinkle cookies recipe that is sure to impress. Not only are they delicious, but they also add a delightful charm to any occasion. We encourage you to give this recipe a try and share the joy of these scrumptious cookies with friends and family. Happy baking, and may your kitchen be filled with the delightful aroma of chocolate!

Chocolate Crinkle Cookies

Delightful chocolate crinkle cookies with a crispy exterior and soft, chewy center, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 12 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 120

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Main Ingredients

• 1/2 cup unsweetened cocoa powder Provides the rich chocolate flavor essential for crinkle cookies.
• 3/4 cup granulated sugar Sweetens the dough and helps create a delightful crunch on the outside.
• 1/4 cup light olive oil (or avocado oil) Keeps the cookies moist and tender.
• 2 large eggs Acts as a binding agent while adding moisture to the dough.
• 1 teaspoon vanilla extract Enhances the overall flavor profile.
• 1 teaspoon baking powder Helps the cookies rise and develop that characteristic crinkle.
• 1/4 teaspoon salt Balances sweetness and enhances chocolate flavor.
• 1 cup all-purpose flour Forms the base of the dough.

See also  Chocolate Caramel Dump Cake

For Rolling

• 2 tablespoons granulated sugar Coats the dough balls, adding a sweet crunch.
• 1/3 cup powdered sugar Creates a snowy white finish.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In two separate shallow bowls, place the granulated sugar and powdered sugar for rolling.
3. In a large bowl, combine the cocoa powder, granulated sugar, and olive or avocado oil using a wooden spoon until well mixed.
4. Add the eggs and vanilla extract to the mixture, stirring until just combined.
5. Sprinkle in the salt, baking powder, and flour, mixing until a stiff dough forms.
6. If the dough is too sticky to roll into balls, refrigerate it for 30 minutes.

Baking

1. Using a cookie dough scoop, roll the dough into 1 1/2-inch balls.
2. Roll each ball first in the granulated sugar, then in the powdered sugar.
3. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
4. Bake for 10 minutes, or until the tops of the cookies have crinkled and the edges are set.

Cooling & Storing

1. Allow the cookies to cool for 5-10 minutes on the baking sheet before transferring them to a wire rack to cool completely.
2. Store at room temperature in an airtight container for up to 1 week, or freeze for up to 3 months.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 1gSodium: 100mgFiber: 1gSugar: 10g

Notes

For a richer flavor, try using dark cocoa powder. You can also add chocolate chips or nuts for added texture and flavor. If the dough is too sticky, chill it before rolling.

Tried this recipe?

Let us know how it was!