The BEST Chocolate Crinkle Cookies Recipe
Learn how to make the best chocolate crinkle cookies recipe with less than ten ingredients in under 30 minutes! No chilling required.
Servings: 15 servings
Calories: 122kcal
Cost: $3.00
Equipment
Ingredients
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/4 cup light olive oil or avocado oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup flour
Crinkle Topping
- 2 Tablespoons granulated sugar
- 1/3 cup powdered sugar
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the topping ingredients in two separate shallow bowls. Set aside.2 Tablespoons granulated sugar, 1/3 cup powdered sugar
- In a large bowl, combine the cocoa powder, granulated sugar & oil with a wooden spoon until combined.1/2 cup unsweetened cocoa powder, 3/4 cup granulated sugar, 1/4 cup light olive oil
- Add the eggs and vanilla, mixing until just combined.2 eggs, 1 teaspoon vanilla extract
- Sprinkle in the salt, baking powder & flour. Mix until well incorporated and a stiff dough forms.1 teaspoon baking powder, 1/4 teaspoon salt, 1 cup flour
- Using a cookie dough scoop, roll the dough into 1 1/2 inch balls. (If the dough is too sticky to roll (dependent on temperature of kitchen and varying brands of ingredients used), refrigerate for 30 minutes then try again.)
- Roll each ball in a thin layer of granulated sugar then roll in a thick layer of confectioners sugar.2 Tablespoons granulated sugar, 1/3 cup powdered sugar
- Place the coated dough balls on the prepared baking sheet about 2 inches apart. Bake for 10 minutes or until the tops of the cookies crinkle 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 to a wire rack to cool completely.
- Store at room temperature in an airtight container for up to 1 week or in the freezer, in a single layer in an airtight container or bag, for up to 3 months (see notes).
Video
Notes
Baking Tips - Bake until the tops of the cookies crinkle (crackly top!) and the edges are set. It’s okay if they look slightly underdone. They’ll continue to bake and firm up as they cool.
Storage Tips - We freeze the cookies in a single layer in a container that the cover (a lid or plastic wrap) does not touch the top of the cookies and it works like a charm. The goal is to not allow water droplets to touch the top of the thawing cookies. However, if that happens the same texture and delicious taste still prevail!
Nutrition
Serving: 1cookie | Calories: 122kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 29mg | Sodium: 9mg | Potassium: 0mg | Fiber: 0g | Sugar: 13g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
