Chocolate Crinkle Cookies Recipe

Introduction

Chocolate Crinkle Cookies are rich, fudgy treats with a delightful powdered sugar coating that cracks beautifully as they bake. Perfect for chocolate lovers, these cookies combine deep chocolate flavor with a soft, chewy texture.

Ingredients

• 2 cups granulated sugar
• 1/2 cup melted coconut oil (or another vegetable oil)
• 2 tsp vanilla extract
• 4 oz unsweetened baking chocolate (melted and cooled)
• 4 large eggs
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup powdered sugar

Instructions

1. Step 1: In a small saucepan, melt the chocolate over low heat, stirring occasionally until smooth. Remove from heat and let it cool completely.
2. Step 2: In a large mixing bowl, combine the granulated sugar, melted coconut oil, vanilla extract, and cooled melted chocolate. Mix well.
3. Step 3: Add the eggs one at a time, beating well after each addition until the mixture is smooth and glossy.
4. Step 4: Sift in the flour, baking powder, and salt, then gently stir until fully incorporated.
5. Step 5: Cover the bowl with plastic wrap and refrigerate the dough for at least 3 hours to firm up.
6. Step 6: Preheat the oven to 350 degrees F. Grease a cookie sheet or line it with parchment paper.
7. Step 7: Remove the dough from the refrigerator. Scoop out teaspoon-sized portions, roll each ball in powdered sugar to coat thoroughly.
8. Step 8: Place the coated dough balls on the prepared cookie sheet, spacing them about 2 inches apart.
9. Step 9: Bake for 10 to 12 minutes, until the cookies no longer leave an indentation when lightly touched.
10. Step 10: Immediately remove cookies from the cookie sheet and transfer them to a wire rack to cool completely.

Tips & Variations

• For a richer flavor, try using dark or semi-sweet chocolate instead of unsweetened baking chocolate.
• Swap the coconut oil with melted butter for a slightly different texture and taste.
• If you prefer a more intense chocolate flavor, add a tablespoon of cocoa powder to the dry ingredients.
• Chilling the dough overnight can enhance the flavor and make the cookies easier to shape.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, let them come to room temperature or warm gently in the oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use butter instead of coconut oil?

Yes, melted butter works well as a substitute and will give the cookies a slightly richer flavor and tender texture.

Why do I need to chill the dough?

Chilling firms up the dough, making it easier to scoop and shape. It also helps develop the flavors and prevents the cookies from spreading too much while baking.

Chocolate Crinkle Cookies Recipe

Print Recipe

★★★★★

4.8 from 122 reviews

Delight in these rich and fudgy Chocolate Crinkle Cookies, featuring a crackled powdered sugar coating and a soft, chewy center. Perfect for chocolate lovers, this recipe combines melted unsweetened chocolate with a simple batter, chilled to enhance flavor and texture before baking to perfection.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 3 hours 32 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 2 cups granulated sugar
• 1/2 cup melted coconut oil (or another vegetable oil)
• 2 tsp vanilla extract
• 4 oz unsweetened baking chocolate (melted and cooled)
• 4 large eggs

Dry Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup powdered sugar (for coating)

Instructions

1. Melt Chocolate: In a small saucepan, gently melt the unsweetened baking chocolate over low heat, stirring occasionally to prevent burning. Once fully melted, remove from heat and allow it to cool to room temperature.
2. Prepare Dough: In a large mixing bowl, combine the granulated sugar, melted coconut oil, vanilla extract, and cooled chocolate. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Gradually stir in the all-purpose flour, baking powder, and salt until the mixture forms a homogeneous dough.
3. Refrigerate Dough: Cover the bowl tightly with a lid or plastic wrap and refrigerate for at least 3 hours. This chilling step firms the dough, making it easier to handle and enhancing the cookie texture.
4. Preheat Oven: Heat the oven to 350°F (175°C). Lightly grease a cookie sheet or line it with parchment paper to prevent sticking, then set aside.
5. Form Cookies: Remove the dough from the refrigerator. Scoop out teaspoon-sized portions and roll each piece into a ball. Dip each ball into powdered sugar, ensuring it is fully coated, and place them on the prepared cookie sheet with about 2 inches spacing to allow spreading.
6. Bake: Bake the cookies for 10 to 12 minutes, or until the tops are cracked and cookies no longer leave an indentation when gently touched. Immediately remove the cookies from the cookie sheet and transfer them to a wire rack to cool completely.

Notes

• For a deeper chocolate flavor, use high-quality unsweetened baking chocolate.
• Ensure the melted chocolate has fully cooled before mixing with eggs to avoid cooking them.
• Refrigerating the dough is crucial for preventing excessive spreading during baking.
• If coconut oil is not preferred, substitute with a neutral vegetable oil.
• Store cookies in an airtight container at room temperature for up to one week.

Keywords: Chocolate Crinkle Cookies, chocolate cookies, fudgy cookies, powdered sugar cookies, holiday cookies, easy chocolate cookies