Chocolate Crinkle Cookies

If you love rich, fudgy cookies with a crackly, powdered sugar coating, these Chocolate Crinkle Cookies are a must-try! They have a soft, brownie-like center and a crisp, crackled exterior, making them the perfect holiday or anytime treat.

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Why You’ll Love This Recipe

• Fudgy and Soft: Like a brownie in cookie form!
• Beautiful Crackle Effect: A stunning powdered sugar finish.
• Perfect for Holidays: A festive favorite for cookie swaps and parties.

Ingredients You’ll Need

• All-Purpose Flour (1 cup) – The base for soft and chewy cookies.
• Unsweetened Cocoa Powder (½ cup) – Adds deep chocolate flavor.
• Baking Powder (1 tsp) – Helps the cookies rise.
• Salt (¼ tsp) – Enhances the chocolate taste.
• Granulated Sugar (¾ cup) – Adds sweetness.
• Brown Sugar (¼ cup, packed) – Gives a chewy texture.
• Vegetable Oil (⅓ cup) – Keeps the cookies moist.
• Eggs (2 large) – Helps bind the dough.
• Vanilla Extract (1 tsp) – Adds depth of flavor.
• Powdered Sugar (½ cup, for rolling) – Creates the crinkle effect.

Tools You’ll Need

• Mixing bowls
• Hand or stand mixer
• Baking sheet
• Parchment paper
• Cookie scoop

How to Make Chocolate Crinkle Cookies

Step 1: Prepare the Dough

1. In a bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
2. In another bowl, beat granulated sugar, brown sugar, and vegetable oil until combined.
3. Add eggs and vanilla extract, beating until smooth.
4. Gradually mix in the dry ingredients until a sticky dough forms.
5. Cover and refrigerate for at least 2 hours (or overnight) to make rolling easier.

Step 2: Preheat and Prep

6. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Place powdered sugar in a small bowl.

Step 3: Shape and Coat

8. Scoop out tablespoon-sized portions of dough and roll them into balls.
9. Roll each ball generously in powdered sugar, ensuring full coverage.

Step 4: Bake to Perfection

10. Place the coated dough balls onto the prepared baking sheet, 2 inches apart.
11. Bake for 10–12 minutes, until the cookies have spread and the tops have crinkled.
12. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Step 5: Enjoy!

13. Serve warm or at room temperature with a glass of milk.

Tips for the Best Chocolate Crinkle Cookies

• Chill the Dough: This prevents the cookies from spreading too much.
• Coat Well in Powdered Sugar: A thick coating ensures the best crinkle effect.
• Don’t Overbake: They should be soft in the center with slightly firm edges.

Storing and Freezing

• Store: Keep in an airtight container at room temperature for up to 5 days.
• Freeze: Freeze unbaked dough balls for up to 3 months. Roll in powdered sugar before baking.

Frequently Asked Questions

Can I use melted butter instead of oil?
Yes! Melted butter will add a richer flavor but may slightly change the texture.

Why didn’t my cookies crinkle?
Make sure the dough is chilled well and coat them generously in powdered sugar.

Can I make these gluten-free?
Yes! Substitute with a 1:1 gluten-free flour blend for similar results.

Conclusion

These Chocolate Crinkle Cookies are a chocolate lover’s dream! With their fudgy centers and snowy, crinkled tops, they’re a guaranteed hit for any occasion.

Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your batch turns out.

Preparation Time: 15 minutes (+ 2 hours chilling)
Cooking Time: 10–12 minutes
Cuisine: American

Nutritional Information (Per Cookie):
Calories: 110 | Protein: 2g | Carbohydrates: 16g | Fat: 5g | Fiber: 1g | Sugar: 10g

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