Chocolate Crinkle Cookie Recipe
Make fudgy chocolate crinkle cookies with a visible powdered-sugar coating. Get tips for chilling the dough, shaping and avoiding dry cookies.
Servings 20 cookies
Calories 120kcal
Equipment
- Medium bowl
- Large bowl
- Whisk
- Measuring cups
- Measuring spoons
- Electric mixer
- Baking Sheet
- Parchment paper
- Wire rack
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons alcohol-free vanilla extract
- confectioners’ sugar for coating
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, whisk together the sugar, cocoa powder, and vegetable oil.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually mix in the dry ingredients until just combined, being careful not to overmix.
- Cover the dough and refrigerate for at least 2 hours or overnight.
- Roll the dough into balls, about 2 tablespoons each.
- Coat each ball in confectioners’ sugar, then roll again to ensure a thick coating.
- Place the balls onto a baking sheet lined with parchment paper, leaving about 2 inches of space between each cookie.
- Bake for 9-14 minutes or until the edges are set and the centers are slightly soft.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Nutritional information:
- Calories: 120
- Protein: 2g
- Carbohydrates: 17g
- Fat: 7g
- Saturated fat: 1g
- Cholesterol: 10mg
- Sodium: 50mg
- Potassium: 0mg
- Fiber: 1g
- Sugar: 10g