Chocolate Crinkle Cookies
Course: Dessert
Cuisine: American
Keyword: chocolate cookies, chocolate crinkle cookies, holiday cookies
- ½ cup unsweetened cocoa powder for a rich chocolatey flavor
- ¾ cup granulated sugar sweetens the dough
- ¼ cup light olive oil or avocado oil for a neutral taste
- 2 large eggs helps bind the dough
- 1 teaspoon vanilla extract adds depth to the flavor
- 1 teaspoon baking powder leavens the dough
- ¼ teaspoon salt balances sweetness
- 1 cup all-purpose flour gives structure to the cookies
Crinkle Topping:
- 2 tablespoons granulated sugar for the initial coating
- ⅓ cup powdered sugar gives the cookies their signature crinkle appearance
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In two separate shallow bowls, place the granulated sugar and powdered sugar for rolling the dough balls.
In a large bowl, combine the cocoa powder, granulated sugar, and oil. Mix with a wooden spoon until smooth.
Add the eggs and vanilla extract to the bowl, mixing until fully incorporated.
Sprinkle in the baking powder, salt, and flour. Mix until the dough becomes stiff.
Use a cookie dough scoop to portion out 1 ½-inch balls of dough. If the dough is too sticky to handle, refrigerate for 30 minutes to firm it up.
Roll each dough ball first in a thin layer of granulated sugar, then in a thick layer of powdered sugar.
Place the sugar-coated dough balls onto the prepared baking sheet, spacing them 2 inches apart.
Bake the cookies for about 10 minutes, or until the tops are crinkled and the edges are set. The cookies will firm up as they cool.
Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
These cookies are soft with a crisp crackly top. Perfect for gifting or enjoying with a cup of tea or coffee!
Serving: 1 serving | Calories: 122kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 9mg | Sugar: 13g