These chocolate crinkle cookies are a classic for a reason – soft, fudgy, and beautiful with their powdered sugar coating. You will love making these delightful chocolate dessert recipes, perfect for any occasion or just a sweet treat.
Key Ingredients & Substitutions:
- Unsweetened Cocoa Powder: Use a good quality cocoa for rich flavor. No substitutions for true chocolate crinkle cookies.
- Granulated Sugar: Sweetens and helps with texture. You can use brown sugar for a chewier cookie.
- Eggs: Binds ingredients. No direct substitution.
- Vegetable Oil: Adds moisture and a tender crumb. You can use canola oil or another neutral-flavored oil.
- All-Purpose Flour: Provides structure. You can use gluten-free all-purpose flour for a gluten-free option.
- Powdered Sugar: For the signature crinkle coating. Don’t skip this!
Ingredients:
- ½ cup vegetable oil
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup powdered sugar (for rolling)
How Much Time Will You Need?
- Prep Time: 15 minutes
- Chill Time: 4 hours (minimum)
- Cook Time: 8-10 minutes
- Total Time: Approximately 4 hours 30 minutes
- Servings: 36 cookies
- Tools Needed: Mixing bowls, whisk, electric mixer (optional), plastic wrap, baking sheets, parchment paper.
Step-by-Step Instructions:
1. Combine Wet Ingredients
In a large bowl, whisk together the vegetable oil and granulated sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla extract. This creates a rich base for your chocolate dessert recipes.
2. Sift Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Sifting ensures there are no lumps and helps the cookies rise evenly. This step is crucial for perfect chocolate crinkle cookies.
3. Mix Dough
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough. The mixture will be thick and sticky, a characteristic of these fantastic chocolate dessert recipes.
4. Chill the Dough
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Chilling is essential to prevent the cookies from spreading too much and helps develop their flavor. Don’t skip this step for the best chocolate crinkle cookies.
5. Preheat Oven and Prepare Baking Sheets
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking. This ensures easy cleanup and evenly baked chocolate dessert recipes.
6. Roll the Cookies
Place the powdered sugar in a shallow bowl. Scoop rounded tablespoons of the chilled dough and roll them into balls. Generously roll each ball in the powdered sugar until completely coated.
7. Bake
Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft. The powdered sugar will crack, creating the signature crinkle effect.
8. Cool
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy your homemade chocolate crinkle cookies!
Variation Ideas:
- Mint Crinkles: Add ½ teaspoon of peppermint extract with the vanilla for a refreshing twist.
- Espresso Crinkles: Mix 1 teaspoon of instant espresso powder into the dry ingredients to deepen the chocolate flavor.
- Holiday Crinkles: Add a pinch of cinnamon or a dash of nutmeg to the dry ingredients for a warm, festive touch.
Storage Instructions:
Store your chocolate crinkle cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months; thaw them at room temperature before serving.
Frequently Asked Questions (FAQ):
Why do my chocolate crinkle cookies spread too much?
Your dough might not have been chilled long enough. Ensure it’s thoroughly chilled, at least 4 hours.
Can I make the dough ahead of time?
Yes, you can prepare the dough up to 2-3 days in advance and keep it covered in the refrigerator.
Why aren’t my cookies crinkling?
Make sure you generously coat the dough balls in powdered sugar. The thick layer of powdered sugar is what creates the crinkles.
Can I use melted butter instead of vegetable oil?
While you technically can, vegetable oil is traditional for these chocolate crinkle cookies and contributes to their fudgy texture.
Are these chocolate crinkle cookies gluten-free?
Not as written, but you can substitute a 1:1 gluten-free all-purpose flour blend for the regular flour.
How do I know when the cookies are done baking?
The cookies are done when the edges are set, but the centers still look slightly soft. They will firm up as they cool.