Chocolate Crinkle Cookies
A rich and fudgy chocolate crinkle rolled in powdered sugar for a perfect crackle cookie finish. These cookies are a classic favorite during the holiday season but are equally enjoyable year-round.
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Ingredients
- 250g (2 cups) all-purpose flour if measuring by cup, use spoon and level method
- 1 tsp baking powder
- 1 tsp fine sea salt
- 50g (½ cup + 1 tbsp) natural cocoa powder
- 50g (½ cup + 1 tbsp) Dutch process/ alkalized cocoa powder
- 300g (1½ cups) granulated white sugar
- 100g (½ cup) neutral tasting oil (vegetable, canola, grapeseed) I use canola
- 200 grams whole eggs / 4 large eggs weight is without shell
- 2 tsps pure vanilla extract
- 100g (1 cup) confectioner's sugar/ powdered sugar for coating cookies
Instructions
- In a medium bowl, sift together the flour, baking powder, and fine sea salt. Set aside.250g (2 cups) all-purpose flour, 1 tsp baking powder, 1 tsp fine sea salt
- Combine natural and Dutch processed cocoa powder, sugar, and vegetable oil in a mixer bowl. Using the paddle attachment, beat mixture on low speed for 1 minute. Scrape down the bowl.50g (½ cup + 1 tbsp) natural cocoa powder, 50g (½ cup + 1 tbsp) Dutch process/ alkalized cocoa powder, 300g (1½ cups) granulated white sugar, 100g (½ cup) neutral tasting oil (vegetable, canola, grapeseed)
- While on low speed, add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition. Add the vanilla extract.200 grams whole eggs / 4 large eggs, 2 tsps pure vanilla extract
- Add the sifted flour mixture. Beat on low speed until the dry ingredients are incorporated.
- Transfer dough into a large bowl. Cover dough with cling wrap, placing it directly against the surface to prevent a skin from forming. Refrigerate the dough for at least 4 hours, better if overnight.
- When ready to bake, preheat oven to 350F / 180C. Line a sheet pan with parchment paper.
- Portion out the dough 40 grams each and roll into balls. You can also use a medium cookie scoop ( 1.5 tablespoon scoop). Roll the dough balls in confectioner’s sugar and place them on prepared sheet pans about 2 inches apart. Scoop only the dough that you’re going to bake. Return the remaining dough to the fridge and scoop them just before baking.100g (1 cup) confectioner's sugar/ powdered sugar
- Bake for about 10 minutes, or until edges are slightly firm but centers are still soft. Do not overbake.
- Remove sheet pan from oven and allow cookies to cool completely. Store in an air tight container.
