Description
These Chocolate Crinkle Cookies are soft, fudgy, and covered in a delightful sugary crust that cracks beautifully during baking. With a rich cocoa flavor, a tender texture, and a simple ingredient list, they make the perfect treat for chocolate lovers and festive occasions alike.
Ingredients
Scale
Dry Ingredients
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar (for dough)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar (for coating)
- 1/3 cup powdered sugar (for coating)
Wet Ingredients
- 1/4 cup light olive oil (or avocado oil)
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Cocoa, Sugar, and Oil: In a large mixing bowl, combine the unsweetened cocoa powder, 3/4 cup granulated sugar, and the light olive or avocado oil. Stir thoroughly until the mixture is well blended and smooth.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract, mixing until just combined to avoid overmixing which can make the cookies tough.
- Add Dry Ingredients: Sprinkle in the salt, baking powder, and all-purpose flour. Mix gently until a dough is formed, ensuring all the ingredients are fully incorporated.
- Shape and Coat Dough Balls: Roll the dough into 1.5-inch balls. First, coat each ball in the 2 tablespoons of granulated sugar, then roll them in the 1/3 cup powdered sugar until fully covered. This double sugar coating creates the signature crackled surface.
- Bake the Cookies: Arrange the coated dough balls on the prepared baking sheet, spacing them apart to allow room for spreading. Bake in the preheated oven for about 10 minutes or until the tops have developed a crinkled, cracked appearance.
- Cool: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 to 10 minutes. Then transfer them to wire racks to cool completely to set the texture and prevent sogginess.
Notes
- Use light olive oil or avocado oil as a healthy fat substitute that adds moisture without overpowering the chocolate flavor.
- Do not overmix the batter after adding eggs to keep cookies tender.
- Rolling the dough balls first in granulated sugar and then in powdered sugar is key to achieving the classic crackled effect.
- Ensure you space the cookies well on the baking sheet as they will spread slightly during baking.
- For extra fudgy cookies, do not overbake; they should still look soft when removed from the oven.
- Store cookies in an airtight container at room temperature for up to a week.
