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Chocolate Crinkle Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/chocolate-crinkle-cookies-recipe/