Chocolate crinkle cookies
Chocolate crinkle cookies are soft, fudgy treats with a rich chocolate flavour and a distinctive cracked powdered sugar coating. Their crispy exterior contrasts perfectly with the chewy interior, making them a delightful dessert for any occasion.
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
Chilling the dough is crucial for the cookies to maintain their shape and prevent spreading too much while baking. Refrigerate the dough overnight for best results.
Generously Coat in Powdered Sugar
The powdered sugar creates the signature "crinkle" effect when the dough spreads. Roll the dough balls in a thick layer of powdered sugar. Don’t skimp, as it helps achieve the perfect crackled look when baked.
Use a Cookie Scoop for Uniformity
A cookie scoop helps portion the dough evenly, ensuring the cookies bake at the same rate. Use a tablespoon-sized cookie scoop to make consistent cookie balls. This will also make sure they all spread uniformly.
Do Not Overbake
Overbaking can result in dry cookies, which takes away from their signature fudgy texture. Bake the cookies for 10-12 minutes. They may appear slightly underdone in the centre, but they’ll firm up as they cool. The edges should be set, and the tops should have crinkles.
Use High-Quality Cocoa Powder
The flavour of the cocoa powder is what gives these cookies their rich taste.
Choose unsweetened, high-quality cocoa powder for the best chocolate flavour. Dutch-process cocoa will give a deeper, smoother flavour, while natural cocoa will make the cookies taste more intense and slightly acidic.
Room Temperature Eggs
Room-temperature eggs mix more easily into the dough, creating a smoother texture. Take the eggs out of the fridge about 30 minutes before baking or place them in warm water for a few minutes to bring them to room temperature quickly.
Avoid Sticky Hands
The dough is naturally sticky, making it tricky to handle. Lightly oil or dampen your hands before rolling the dough balls. This will help prevent the dough from sticking to your hands.
Sift the cocoa powder
Sifting helps remove lumps in the cocoa powder and flour, leading to a smoother cookie dough. Sift the cocoa powder for an even mixture, ensuring a perfect cookie texture.
Store Properly
Storing your cookies correctly keeps them soft and fresh for days. Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze the dough balls after rolling them in powdered sugar and bake them directly from frozen, adding a couple of extra minutes to the baking time.