Dive into the rich and indulgent world of Chocolate Crinkle Cookies. These delightful treats are known for their fudgy texture inside and a beautiful crinkled exterior dusted with powdered sugar. Perfect for holiday baking, special occasions, or a delicious treat to satisfy your sweet tooth, these cookies are sure to impress with their taste and visual appeal.
Why You’ll Love This Recipe:
- Deliciously Chocolatey: Combining unsweetened and Dutch process cocoa with a hint of espresso powder deepens the chocolate flavor.
- Visually Striking: The contrast between the cracked, powdered sugar coating and the dark cookie is not only gorgeous but adds a wonderful texture.
- Easy to Make: Despite their impressive appearance, these cookies are straightforward to bake with simple instructions.
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ⅓ cup canola oil
- ⅔ cup unsweetened cocoa powder (split between Dutch process and regular unsweetened cocoa)
- ½ teaspoon espresso powder (optional, enhances chocolate flavor)
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup powdered sugar (for rolling the cookies)
Instructions:
Step 1: Prepping the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt. This aerates the flour and evenly distributes the ingredients, setting the foundation for light, airy cookies.
Step 2: Mixing Sugar and Oil
- In a large bowl, beat together the granulated sugar and canola oil until smooth. This mixture should look glossy and well combined, preparing the base for other ingredients.
Step 3: Adding Cocoa and Espresso Powder
- Gradually mix in the cocoa powders and espresso powder until the mixture is fully integrated and smooth. Ensure there are no lumps to achieve a consistent chocolate flavor throughout.
Step 4: Incorporating Wet Ingredients
- Stir in the vanilla extract. Add the eggs one at a time, mixing well after each addition to incorporate air and build structure in the dough.
Step 5: Combining Dry with Wet
- Slowly add the dry ingredients to the wet mixture in batches, stirring until just combined. Be careful not to overmix to keep the dough light.
Step 6: Chill Time
- Cover the dough and refrigerate for at least 4 hours, or overnight. Chilling is crucial as it thickens the dough, making it easier to handle and helping to achieve the crinkle effect upon baking.
Step 7: Prepping for Baking
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Step 8: Rolling in Sugar
- Scoop the dough into balls, then roll each ball in powdered sugar until generously coated. This creates the crinkle look when the cookies expand and crack in the oven.
Step 9: Baking
- Place the dough balls on prepared baking sheets, spaced apart to allow for spreading. Bake for 10-12 minutes, until the cookies are just set and crinkly.
Step 10: Cooling
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set properly without breaking.
Serving Suggestion:
Serve these Chocolate Crinkle Cookies with a glass of milk, or as part of a dessert platter. They are also perfect for gifting during holidays or special occasions.
Storage:
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the baked cookies for up to 3 months.
Enjoy baking and sharing these delectable Chocolate Crinkle Cookies, a treat that’s as fun to make as it is to eat!
