Description of this recipe
Chocolate Crinkle Cookies are a holiday classic and a year-round favorite for chocolate lovers. These cookies boast a rich, fudgy center encased in a delicate, crackled coating of powdered sugar. Their striking appearance and irresistible taste make them a perfect treat for any occasion, from casual snacking to elegant dessert platters.
Why you will love this recipe
- Intense Chocolate Flavor: The combination of cocoa powder and vanilla extract creates a deep, satisfying chocolate experience that will delight your taste buds.
- Soft and Chewy Texture: These cookies are perfectly soft and chewy on the inside, providing a delightful contrast to the slightly crisp exterior.
- Beautiful Presentation: The crackled powdered sugar coating gives these cookies a festive and visually appealing look, making them ideal for gifting or serving at parties.
- Easy to Make: With simple ingredients and straightforward instructions, this recipe is perfect for both beginner and experienced bakers.
- Make-Ahead Friendly: The dough can be made in advance and refrigerated, allowing you to bake fresh cookies whenever you crave them.
Ingredients:
- 1 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup powdered sugar for rolling
Preparation:
Step 1: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. This ensures that the dry ingredients are evenly distributed, resulting in a consistent texture and flavor in your cookies. Set this bowl aside.
Step 2: In a large bowl, whisk together the granulated sugar and vegetable oil until well combined. This step helps to dissolve the sugar and create a smooth base for the cookie dough. The mixture should be light and slightly thickened.
Step 3: Add the eggs one at a time to the sugar and oil mixture, beating well after each addition. This incorporates air into the dough, contributing to the cookies’ soft and chewy texture. Make sure each egg is fully incorporated before adding the next.
Step 4: Stir in the vanilla extract. Vanilla extract enhances the chocolate flavor and adds a touch of warmth to the cookies. Use pure vanilla extract for the best results.
Step 5: Gradually add the flour mixture to the sugar mixture, stirring until just combined. Be careful not to overmix the dough, as this can develop the gluten in the flour and result in tough cookies. The dough will be soft and sticky.
Step 6: Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, or preferably overnight. This chilling period allows the gluten to relax, making the dough easier to handle and preventing the cookies from spreading too much during baking. It also intensifies the flavors.
Step 7: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Parchment paper prevents the cookies from sticking to the baking sheets and makes cleanup a breeze.
Step 8: Place the powdered sugar in a shallow bowl. This is where you’ll roll the cookie dough balls to create the signature crinkled effect.
Step 9: Scoop the dough into 1 1/2-inch balls using a cookie scoop or spoon. Rolling the dough into uniform balls ensures that the cookies bake evenly.
Step 10: Roll each ball in the powdered sugar until completely coated. Make sure the dough is generously covered in powdered sugar, as this will create the beautiful crackled effect as the cookies bake.
Step 11: Place the cookies 2 inches apart on the prepared baking sheets. This allows for proper air circulation and prevents the cookies from sticking together as they bake.
Step 12: Bake for 10 to 12 minutes, or until the cookies are set and crackled on top. Be careful not to overbake the cookies, as they will become dry and crumbly. The centers should still be slightly soft.
Step 13: Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows the cookies to firm up slightly and prevents them from breaking when you move them.
COOKING Rating:
Easy
Serving Suggestions:
- Serve these cookies with a glass of cold milk or a cup of hot cocoa for a classic pairing.
- They are also delicious with coffee or tea.
- Arrange them on a platter for a festive holiday dessert.
- Pack them in a gift box for a thoughtful homemade present.
- Enjoy them as a sweet treat any time of day.
Tips:
- For an even richer chocolate flavor, add 1/2 cup of chocolate chips to the dough.
- If the dough is too sticky to handle, add a little more flour, one tablespoon at a time.
- For a more intense powdered sugar coating, roll the cookies in powdered sugar twice.
- Store the baked cookies in an airtight container at room temperature for up to 3 days.
- The cookie dough can be frozen for up to 2 months. Thaw overnight in the refrigerator before baking.
Prep Time: 20 minutes
Cook Time: 10-12 minutes
Total Time: 2 hours 30 minutes (includes chilling time)
Nutritional Information: (Per cookie, approximate)
Calories: 150
Protein: 2g
Sodium: 50mg
Conclusion
Chocolate Crinkle Cookies are a timeless treat that are sure to impress. Their combination of rich chocolate flavor, soft texture, and beautiful appearance make them a perfect choice for any occasion. Whether you’re baking for a holiday gathering, a special celebration, or simply a sweet indulgence, these cookies are guaranteed to be a hit. So gather your ingredients, follow these simple steps, and enjoy the delightful experience of baking and savoring these irresistible Chocolate Crinkle Cookies.
Questions and Answers:
Q1: Can I use a different type of oil instead of vegetable oil?
A: Yes, you can substitute vegetable oil with canola oil, coconut oil (melted), or even unsalted butter (melted). Keep in mind that using butter will slightly alter the flavor and texture of the cookies, giving them a richer, more buttery taste.
Q2: What if I don’t have baking powder?
A: Baking powder is essential for the cookies to rise and achieve their characteristic crinkled appearance. If you don’t have baking powder, you can try using a substitute like baking soda and cream of tartar. Use 1/4 teaspoon of baking soda and 1/2 teaspoon of cream of tartar for every 1 teaspoon of baking powder required in the recipe. However, keep in mind that the results may not be exactly the same.
Q3: Can I make these cookies gluten-free?
A: Yes, you can make these cookies gluten-free by substituting the all-purpose flour with a gluten-free all-purpose flour blend. Make sure to choose a blend that contains xanthan gum, as this will help to bind the ingredients together and prevent the cookies from becoming crumbly.
Q4: How do I prevent the powdered sugar from disappearing during baking?
A: To ensure that the powdered sugar coating stays visible after baking, roll the cookies in powdered sugar generously, making sure they are completely coated. You can even roll them twice for an extra thick coating. Also, avoid overbaking the cookies, as this can cause the powdered sugar to melt and disappear.
Q5: Can I add other ingredients to the dough?
A: Absolutely! You can customize these cookies to your liking by adding other ingredients to the dough. Some popular additions include chocolate chips, chopped nuts (such as walnuts or pecans), dried cranberries, or even a pinch of cinnamon or espresso powder for an extra layer of flavor. Just be sure not to add too many extra ingredients, as this can affect the texture of the cookies.
