Why Make This Recipe
If you are looking for a delightful treat that combines a rich chocolate flavor with a fun, crinkly appearance, these Chocolate Crinkle Cookies are perfect for you. They are easy to make, which makes them great for bakers of all levels. Plus, they are a crowd-pleaser, ideal for parties and special occasions. The combination of cocoa, sugar, and a light coating of powdered sugar creates a cookie that’s both beautiful and delicious.
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 (for rolling)
- 1/3 cup powdered sugar (for rolling)
Directions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the topping ingredients in two separate shallow bowls and set aside.
- In a large bowl, combine the cocoa powder, granulated sugar, and oil with a wooden spoon until everything is well mixed.
- Add the eggs and vanilla extract, mixing until just combined.
- Sprinkle in the salt, baking powder, and flour. Mix until the dough is well incorporated and stiff.
- Using a cookie dough scoop, roll the dough into balls that are 1 1/2 inches wide. If the dough is too sticky to roll, refrigerate it for 30 minutes and then try again.
- Roll each ball first in granulated sugar and then in powdered sugar until fully coated.
- Place the coated dough balls on the prepared baking sheet about 2 inches apart.
- Bake for 10 minutes or until the tops look crinkly and the edges are firm. The cookies 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.
How to Serve Chocolate Crinkle Cookies
These cookies are perfect as a snack or dessert. Serve them warm with a glass of milk or coffee for an extra special treat. You can also stack them on a plate for a dessert table or package them as a sweet gift for friends and family.
How to Store Chocolate Crinkle Cookies
Keep your cookies fresh by storing them in an airtight container at room temperature for up to a week. If you want to keep them longer, freeze them in a single layer inside an airtight bag or container, and they can last up to three months. Just remember to let them thaw at room temperature before enjoying!
Tips to Make Chocolate Crinkle Cookies
- Ensure your ingredients are at room temperature for the best results.
- If your dough is too sticky, don’t hesitate to chill it longer before rolling.
- Feel free to experiment with the sugars; different kinds can change the texture slightly.
Variation
You can add chocolate chips or nuts to the dough if you want to enhance the flavor and texture of your cookies. This can add a delightful surprise with every bite!
FAQs
1. Can I use a different type of oil?
Yes, you can use canola oil or melted coconut oil instead of light olive or avocado oil.
2. Why are my cookies not crinkling?
If your cookies didn’t crinkle, it may be because of underbaking or not enough baking powder. Ensure your baking powder is fresh!
3. Can I make these cookies gluten-free?
Yes! You can substitute the flour with a gluten-free all-purpose flour mix, and they should turn out just as delicious!
Enjoy baking and sharing these scrumptious Chocolate Crinkle Cookies!
Chocolate Crinkle Cookies
Ingredients
For the cookie dough
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/4 cup light olive oil (or avocado oil) can substitute with canola or melted coconut oil
- 2 large eggs ensure at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder ensure it's fresh for best results
- 1/4 teaspoon salt
- 1 cup flour can use gluten-free flour for a gluten-free version
For rolling
- 2 tablespoons granulated sugar
- 1/3 cup powdered sugar
Instructions
Preparation
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Place the topping ingredients (granulated sugar and powdered sugar) in two separate shallow bowls and set aside.
Making the dough
- In a large bowl, combine the cocoa powder, granulated sugar, and oil with a wooden spoon until well mixed.
- Add the eggs and vanilla extract, mixing until just combined.
- Sprinkle in the salt, baking powder, and flour. Mix until the dough is well incorporated and stiff.
Rolling and Baking
- Using a cookie dough scoop, roll the dough into balls that are 1 1/2 inches wide. If the dough is too sticky, refrigerate it for 30 minutes.
- Roll each ball first in granulated sugar and then in powdered sugar until fully coated.
- Place the coated dough balls on the prepared baking sheet about 2 inches apart.
- Bake for 10 minutes or until tops look crinkly and edges are firm.
- Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack.