Fudgy Dark Chocolate Crinkle Cookies
Rich and decadent fudgy Chocolate Crinkle Cookies are a MUST this holiday season! Soft and chewy on the inside with a crackly exterior, these cookies are hard to resist. They are great for dessert, or an any time of day sweet tooth cure.
Equipment
- Mixing bowls
- Baking Sheets
- parchment paper
- Large cookie scoop
- Wire Rack
Ingredients
- 2 cups flour
- 2 cups sugar
- 1 cup cocoa powder
- 2 tsp baking powder
- 2 tsp espresso powder optional
- 1 tsp salt
- 1/2 cup vegetable oil
- 4 eggs room temperature
- 2 tsp vanilla extract
- 1/2 cup granulated sugar for rolling
- 1/2 cup powdered sugar for rolling
Instructions
- In a large bowl, whisk flour, cocoa powder, baking powder, espresso powder (if using) and salt.2 cups flour, 2 cups sugar, 1 cup cocoa powder, 2 tsp baking powder, 2 tsp espresso powder, 1 tsp salt
- Add oil, eggs, and vanilla extract. Mix until well combined and there are no dry spots.1/2 cup vegetable oil, 4 eggs, 2 tsp vanilla extract
- Cover the dough with plastic wrap and refrigerate for at least 4 hours, or overnight.
- Once chilled, preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Remove chilled dough from refrigerator and use a large cookie scoop to form 3 tablespoon size balls (about 3-oz each). Roll each ball in granulated sugar and then powdered sugar. Arrange onto the prepared cookie sheets, about 3 inches apart.1/2 cup granulated sugar, 1/2 cup powdered sugar
- Bake for 15-18 minutes. Remove from oven and let cool for 10 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
How to Store: Proper storage is key to maintaining the delightful texture and texture of your chocolate crinkle cookies. Once the cookies have cooled completely on a wire rack, transfer them to an airtight container. This will keep the cookies moist and fudgy inside, with their characteristic crisp edges. If you're stacking the cookies, place a sheet of parchment paper between each layer to prevent them from sticking together. Stored at room temperature, these delightful treats will stay fresh for up to a week, making them perfect for enjoying throughout the holiday season or at cookie swap events.
Freezing Baked Cookies: After your chocolate crinkle cookies have cooled, arrange them in a single layer on a baking sheet and place the sheet in the freezer. Once the cookies are frozen solid, transfer them to a freezer bag or a freezer-safe container, separating layers with parchment paper. This method prevents the cookies from sticking together and maintains their shape and texture. Frozen baked cookies can be stored for up to 3 months. To enjoy, simply thaw them at room temperature or in the refrigerator, and they will be ready to serve, tasting as fresh as the day they were baked.
Gluten-Free: Use a gluten-free flour blend for a gluten-free version.
Freezing Unbaked Cookie Dough: For freshly baked cookies anytime, you can also freeze the unbaked cookie dough. After chilling and shaping the dough into balls, place them on a baking sheet and freeze until solid. Then transfer the frozen dough balls to a freezer bag or container, keeping them in a single layer or separated by parchment paper. This way, you can bake a fresh batch of cookies whenever the craving strikes, without starting from scratch. Store the unbaked cookie dough in the freezer for up to 3 months. When you're ready to bake, let the dough balls thaw for about 30 minutes at room temperature, then roll them in granulated sugar and confectioners' sugar, and bake as directed.
Nutrition
Serving: 1cookieCalories: 216kcalCarbohydrates: 36gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 36mgSodium: 192mgPotassium: 106mgFiber: 2gSugar: 22gVitamin A: 53IUCalcium: 40mgIron: 2mg
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