Fudgy Chocolate Crinkle Cookies Recipe
Fudgy Chocolate Crinkle Cookies are meant for cold-weather baking. They look like tiny snowballs, bake soft and chewy, and make your kitchen smell like chocolatey comfort.
Servings: 48 cookies
Calories: 145kcal
Ingredients
For the Dough
- 1 1/2 c. granulated sugar
- 1/2 c. light or dark brown sugar
- 3/4 c. vegetable or canola oil
- 2 tsp. vanilla extract
- 1/4 tsp. espresso powder
- 4 large eggs
- 2 1/3 c. all-purpose flour
- 1 c. unsweetened cocoa powder
- 2 tsp. baking powder
- 1/2 tsp. coarse kosher sea salt
For Rolling
- 3/4 c. powdered sugar
Instructions
- In the bowl of a stand mixer or a large mixing bowl with a hand mixer, add the sugars, oil, vanilla, and espresso powder. Mix on low until combined, about 1 minute. Add the eggs one at a time, mixing after each addition.
- In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- With the mixing speed on low, gradually add the dry ingredients. Mix until combined.
- Cover the dough and refrigerate for at least four hours, or overnight.
- Once the dough is thoroughly chilled and completely solid, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Line baking sheets with parchment paper or silicone baking mats.
- Using a small cookie scoop (about 2 teaspoons), form balls. Roll in your hands to create a smooth surface on each ball. Roll each ball in powdered sugar, packing it on to ensure it is fully covered.
- Place on a cookie sheet and bake for 10–13 minutes or until set. The cracks should still look moist; they will firm as the cookies cool. Transfer to a wire rack to cool completely.
Notes
Adapted from Allrecipes.
-Stir in any mix-ins during Step 3.
STORE Chocolate Crinkles Cookies in an airtight container at room temperature for up to 1 week. For best texture, place cookies in a single layer or separate stacked layers with parchment paper. Add a slice of bread to keep them soft—the bread will dry out before the cookies do.
FREEZE the dough as rolled balls (not coated in powdered sugar). Freeze on a baking sheet for 1–2 hours, then transfer to a freezer-safe bag for up to 3 months. Thaw slightly, roll in powdered sugar, and bake as directed.
To freeze baked cookies, cool completely and place them in an airtight container in a single layer or separate layers with parchment. Freeze for up to 1 month. REHEAT in the microwave for 5–7 seconds to soften before serving.
Nutrition
Serving: 1serving | Calories: 145kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 50mg | Potassium: 98mg | Fiber: 2g | Sugar: 14g | Vitamin A: 23IU | Calcium: 25mg | Iron: 1mg
