Soft and fudgy are the two best terms to describe these Chocolate Crinkle Cookies. They are a classic holiday cookies. They have the brownie texture on the inside and the crunch of a cookie on the outside.
These cookies are incredibly easy to bake and are loved by kids and adults. The fudgy texture on the inside will remind you of a brownie, but the crunch of the outside will remind you of a cookie, so basically you’re getting the best of two worlds.
What you’ll need for this recipe:
- Unsweetened cocoa powder: I used Guittard 100% Cocoa Powder.
- Flour: all purpose-flour.
- Eggs: make sure they are at room temperature.
- Sugar: granulated sugar.
- Oil: I used Extra Virgin Light Olive Oil. I use this for baking, because you cant taste the olive oil and its a great replacement for vegetable oil or any other oils used in baking.
- Baking, pure vanilla extract: these are almost always a must when baking, including this recipe.
- Powdered sugar: for rolling the cookie dough.
Chill the dough- this is a MUST for these cookies, do NOT skip this skip. The dough needs to be chilled for at least 4 hour or overnight for best results. The dough is too sticky and soft at room temperature, so chilling the dough is important.
Chocolate Crinkle Cookies
Soft and fudgy are the two best terms to describe these Chocolate Crinkle Cookies. They are a classic holiday cookies. They have the brownie texture on the inside and the crunch of a cookie on the outside.
Ingredients
- 1 cup unsweetened cocoa powder
- 1 1/2 cup granulated sugar
- 4 large eggs
- 1/2 cup olive oil
- 2 tsp pure vanilla extract
- 2 tsp baking powder
- 2 cups all-purpose flour
- 1 cup powdered sugar
Instructions
- In a large bowl sift together the flour, baking powder and salt. Whisk together and set aside.
- Using a hand mixer or stand mixer (using paddle attachment) beat the eggs and sugar until well mixed.
- Add the oil and vanilla extract and mix until well combined.
- In a large bowl, sift the flour, baking powder and cocoa powder and add to the wet ingredients and mix on low until combined. Scrape bowl down as needed until all ingredients are well combined.
- Cover the dough with plastic and refrigerate for at least 4 hours or overnight.
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- Using a small ice cream scoop or tablespoon scoop out the chilled dough and roll into one inch balls. Roll the balls in powdered sugar and place on baking sheet about 2 inches apart.
- Bake for 10-12 minutes. The cookies will continue baking out of the oven so do not overcook them in the oven.
