Chocolate Crinkle Cookie Recipe: An easy recipe that makes an incredibly rich and decadent, chocolate cookie with a powdered sugar exterior. Perfect for a chocolate lover who doesn’t mind sugar-y hands. This easy cookie recipe is great for beginner bakers who are craving something chocolate-ly.
QUESTIONS ON HOW TO MAKE CHOCOLATE CRINKLE COOKIES
This recipe calls for oil. Can I use melted butter?
No. Oil makes the cookie a bit cake-ish, chewy and incredibly moist. Butter still does that. I find oil-based cookies are great for crinkles because they need a moist cookie to hold onto the powdered sugar.
Want to use butter instead? Here is a butter Crinkle Cookie recipe from Savory Nothings
How long do I chill the dough?
Chill for 1-2 hours. The longer the chill, the thicker and more cake-like cookie it will turn out. If needed, you can chill overnight
How do I prevent the powdered sugar from melting off?
I recommend double-dipping the cookie in powdered sugar. I roll all the cookies once, then do it again.
Pro tips when making chocolate crinkle cookies:
- The dough will not be soft. It will be quite sticky. Warning: you will have to scrape your hands often
- Want bigger cookies? Scoop ’em bigger or use two small balls into one
- After scooping into a ball, slightly flatten into a round disk.
- Instant espresso powder is my secret: coffee + chocolate = bigger chocolate cookie flavor! Find it online or in the coffee aisle in your grocery store.
Freezing and storing chocolate crinkle cookies
- Store baked cookies in an airtight container, on your kitchen counter, for up to 3 days
- Freeze in an airtight container. Eat within one month
- Yup, you can freeze the dough itself (don’t coat it in powdered sugar!). Scoop, place in an airtight container, and freeze. To defrost, remove dough from the container, place on a plate or wire rack, and let it thaw. Coat in powdered sugar and bake.
Best Chocolate Crinkle Cookie RecipeCourse: DessertCuisine: AmericanDifficulty: Easy
1 cup white sugar
1/3 cup veg oil
1/3 cup unsweetened cocoa powder
1 1/4 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon instant espresso powder (optional)
- Powdered Sugar Exterior
1 cup powdered sugar
- In a standing kitchen mixer bowl, add: 1 cup white sugar, 1/3 cup cocoa powder, and 1/3 cup veg oil. Mix on low speed for 3 minutes. Stop and scrape.
- Add 2 eggs. Mix on low speed for 3 minutes. Stop and scrape.
- Sift dry ingredients in a separate bowl: 1 1/4 cup all purpose flour, 1 tsp baking powder, 1 tbsp instant espresso powder, and 1/4 tsp salt. Add to mixer bowl. Mix on low speed until just combined 30 seconds – 1 minute.
- Chill dough (just put it in the fridge!) for 1-2 hours.
- Pre-heat oven 350 degrees F. Get parchment paper or silpat lined cookie trays ready.
- In a small bowl, put 1/2 cup powdered sugar.
- Use a small scoop (I use #50 Wilton) and scoop dough into a ball and flatten into a disk.
- Roll into powdered sugar, and place on cookie trays. Roll twice in powdered sugar (you may need more sugar) to make sure it sticks to the cookie after baking.
- Bake for 10 minutes. Cool complete and enjoy ’em
- Instant espresso powder is not instant coffee. It normally comes in a small jar and found in the coffee aisle in the grocery store or online. It complements the chocolate in the cookie and adds true richness.
- Add 1 cup chocolate chips if you want even more chocolate flavor