Chocolate Crinkle Cookies
These Chocolate Crinkle Cookies are quick, budget-friendly treats with a deep cocoa flavor and a delightful crackle that makes them irresistible.
Ingredients
Dry Ingredients
- 1 cup unsweetened cocoa powder Use Dutch-processed for a smoother flavor.
- 2 cups granulated sugar Gives structure and glossy crinkle top.
- 2 cups all-purpose flour Spoon and level to avoid dense cookies.
- 2 teaspoons baking powder Provides lift for the cookies.
- 1/2 teaspoon salt Balances the sweetness and chocolate.
Wet Ingredients
- 1/2 cup vegetable oil Keeps cookies soft; mild olive oil is a substitute.
- 4 large eggs Bind and lift the dough.
- 2 teaspoons vanilla extract Use a good quality for the best flavor.
Coating
- 1 cup powdered sugar For coating the cookies after rolling.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together cocoa powder and granulated sugar; stir in vegetable oil until combined.
- Add eggs one at a time, mixing after each addition; stir in vanilla extract.
- In another bowl, whisk flour, baking powder, and salt. Gradually fold into wet mixture until blended.
- Chill the dough in the refrigerator for about 30 minutes.
Baking
- Scoop tablespoon-sized portions of dough and roll into balls; then roll in powdered sugar until coated.
- Place on the prepared baking sheet about 2 inches apart and bake for 10-12 minutes until the edges are set and centers are soft.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best results, chill the dough. Store cookies in an airtight container at room temperature for up to 5 days, layering with parchment to prevent sticking.
Nutrition
Serving: 1gCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 0.5gSodium: 50mgFiber: 0.5gSugar: 10g
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