Chocolate crinkle cookies
Chocolate crinkle cookies are a delightful treat. They have a fudgy centre and a crisp outer coating dusted with powdered sugar. They are loved for their rich chocolate flavour, soft centre, and beautiful cracked appearance. These cookies are perfect for holiday celebrations or as a sweet treat any time of the year.
What Makes Chocolate Crinkle Cookies Special?
Chocolate crinkle cookies are unique because of their texture and appearance. The inside of the cookie is soft and fudgy, while the outside has a slight crispiness, thanks to a generous dusting of powdered sugar. During baking, the dough expands, causing the powdered sugar to crack and reveal the deep chocolate underneath. This gives the cookies their signature crinkled look.
Simple Ingredients, Big Flavour
These cookies use basic pantry ingredients. Cocoa powder provides a rich chocolate base, while a bit of sugar sweetens the dough. Eggs add moisture, and baking powder helps the cookies rise, creating their light, airy texture. A touch of vanilla enhances the chocolate flavour, and a coating of powdered sugar adds a sweet finish.
Easy Steps to Make Chocolate Crinkle Cookies
The process of making chocolate crinkle cookies is simple and straightforward. First, you mix the dry ingredients, including flour, cocoa powder, and baking powder. In a separate bowl, combine the sugar, eggs, oil, and vanilla. After that, slowly mix the dry ingredients into the wet ingredients until a sticky dough forms.
Chilling the dough is a key step. It allows the dough to firm up and makes it easier to roll into balls. After chilling, scoop out small portions of dough, roll them into balls, and coat them with powdered sugar. Then, place them on a baking sheet and bake until they spread and crack.
Perfect for Gifting and Sharing
Chocolate crinkle cookies are perfect for sharing with friends and family. Their festive appearance makes them a popular choice for holiday cookie exchanges or as homemade gifts. You can easily double or triple the recipe to make a large batch, ensuring you have enough to go around.
These cookies are also a hit with kids. They enjoy rolling the dough in powdered sugar and watching the cookies crackle as they bake. Baking these cookies can be a fun family activity, especially during the holidays.
Don’t forget to check out our Christmas recipe list for festive cooking inspiration!
Variations to Try
While the classic chocolate crinkle cookie is delicious on its own, there are a few variations you can try. You can add chocolate chips to the dough for extra richness or a pinch of cinnamon or espresso powder to enhance the chocolate flavour. For a festive twist, you can mix in crushed candy canes or sprinkle some coloured sugar on top before baking.
Chocolate crinkle cookies are a simple yet impressive dessert that never disappoints. Their fudgy texture, rich chocolate taste, and beautiful appearance make them a favourite for any occasion. With a few basic ingredients and easy steps, you can bake a batch of these delightful cookies and share the joy with others.
If you love these chocolate crinkles, be sure to check out our other delicious cookie recipes for more sweet inspiration!
Chocolate crinkle cookies
Ingredients
1 cup = 250ml
- 1 cup or 120 gms of all-purpose flour
- ¾ cup or 50 gms of unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup or 90 gms of white sugar
- ½ cup or 90 gms of brown sugar
- ¼ cup vegetable oil
- 2 room-temperature eggs
- 1 tsp vanilla extract
- ½ cup powdered sugar for coating
Instructions
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, combine brown sugar, white sugar, cocoa powder and vegetable oil until well mixed. Add eggs one at a time, mixing after each addition. Stir in the vanilla extract.
- Add the dry ingredients to the wet mixture and stir until just combined. The dough will be sticky. Cover the dough with plastic wrap and refrigerate overnight.
- Preheat oven: Preheat the oven to 180°C and line a baking sheet with parchment paper.
- Shape cookies: When handling sticky cookie dough, lightly oil your hands to prevent sticking it to the hands. You can use a little oil or butter:
- Lightly coat your hands with a neutral oil like vegetable or canola oil. This prevents the dough from sticking to your hands.
- You can also rub a small amount of softened butter on your hands for a similar effect. This adds a subtle buttery flavour to the dough.
- Scoop out about 1 tablespoon of dough, roll it into a ball, and coat it generously in powdered sugar. Place the dough balls on the baking sheet, about 2 inches apart.
- It is important to refrigerate the dough if you are baking in batches because it helps maintain the dough’s consistency. As the dough sits at room temperature, it can soften, making it harder to work with and causing the cookies to spread too much during baking. Keeping the dough chilled between batches ensures that each set of cookies retains its shape and achieves that perfect crinkled look with a fudgy centre. So, always return the remaining dough to the fridge while baking in batches!
- Bake: Bake for 10-12 minutes, or until the cookies have spread and the powdered sugar has created a cracked appearance.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- These cookies are perfect for the holidays or as a year-round chocolate fix!
Notes
Frequently Asked Questions
The cracks are created when the dough expands in the oven. If your cookies didn’t crack, it could be because the dough wasn’t chilled long enough. Chilled dough spreads more slowly, which allows the cracks to form. Another reason could be that you didn’t use enough powdered sugar, which helps create the cracked effect.
Yes, you can make the dough ahead of time. The dough can be refrigerated for up to 3 days before baking. Just make sure to cover it well with plastic wrap to prevent it from drying out.
Yes! You can freeze chocolate crinkle cookie dough. Roll the dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to an airtight container. When ready to bake, roll them in powdered sugar and bake from frozen, adding a few extra minutes to the baking time.
Flat cookies are often a result of dough that wasn’t chilled long enough. Make sure to refrigerate the dough overnight for the best results. Also, using too much oil or not enough flour can cause cookies to spread excessively, so check your ingredient measurements.
Store chocolate crinkle cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months. Place them in a single layer in a freezer-safe container or bag.
Yes, you can substitute butter for oil in chocolate crinkle cookies. Keep in mind that butter will give the cookies a slightly different texture and flavour, making them richer but possibly less chewy.
Chocolate crinkle cookie dough is naturally sticky, but if it’s too difficult to handle, it may need more chilling. Chilling helps firm up the dough. If it’s still too sticky after chilling, try lightly oiling or buttering your hands when rolling the dough into balls.
Yes! You can add chocolate chips, nuts, or even dried fruit to the dough for extra texture and flavour. Just fold them in after mixing the dough, but keep the amounts moderate so they don’t overpower the cookies.
1 thought on “Chocolate crinkle cookies”