Best Chocolate Crinkle Cookies
Chocolate crinkle cookies are classic Christmas cookie that tastes like brownies! These chocolate crinkle cookies are soft on the inside and are crunchy on the outside. This cookie fits perfectly for your cookie box!
Ingredients
- ¼ cup Vegetable oil or canola oil
- 2 Eggs
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 1 teaspoon Espresso powder
- 1 cup Granulated sugar
- ½ cup Cocoa powder we used dutch processed
- 1 ⅔ cups Flour AP or cake flour
- 1 tablespoon Cornstarch
- 1 teaspoon Baking powder
Topping
- ⅓ cups Powdered sugar
- ⅓ cups Granulated sugar
Instructions
- Into a large mixing bowl, add the eggs, vegetable oil, kosher salt, vanilla extract, granulated sugar, and espresso powder, and sift the cocoa powder. Mix with a whisk until well combined.
- Add the flour, cornstarch, and baking powder, and mix until the mixture is just combined and there are no lumps of flour visible. Do not overmix!
- Cover the bowl with plastic wrap and let the mixture chill in the fridge for at least 2 hours. (I like letting it chill in the freezer for an hour for a quicker process) The mixture is very sticky so this step is important so you can roll the balls.
- Use a cookie scoop to scoop out the cookies or scoop the cookies with a regular tablespoon, 1 ½ tablespoons at a time.
- Roll into a ball using your clean hands, and then roll each dough ball in granulated sugar and then powdered sugar.
- Place the cookie dough balls onto a parchment paper-lined baking sheet, and bake in a 180c (350f) preheated oven for 10-12 minutes, depending on the size of your cookies.
- Do not overbake these cookies to ensure that they are fudgy on the inside.
- Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly
- Make sure that you are using fresh ingredients! One of the most common mistakes in baking and making cookies is not noticing that your baking powder is expired. This can ruin your cookies and waste your time and money on the ingredients.
- Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up.
- We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Nutrition
Calories: 169kcalCarbohydrates: 33gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 22mgSodium: 115mgPotassium: 70mgFiber: 1gSugar: 18gVitamin A: 32IUCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!