Chocolate Crinkle Cookies
Delightful chocolate cookies with a crinkly appearance, easy to make and perfect for any occasion.
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.
Notes
Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months. Let thaw at room temperature before serving. Ensure ingredients are at room temperature for best results.