Chocolate Crinkle Cookies

5 from 25 votes

Chocolate Crinkle Cookies are so moist and fudgy, just like a brownie! Chocolate Crinkles make a beautiful and delicious addition to any occasion and are just so festive and fun for cookie plates and dessert tables! A must make for your holiday festivities!

Course Cookies, Dessert

Cuisine American

Keyword Chocolate crinkle cookies, Chocolate crinkles, Crinkle cookies, Crinkles recipe

Prep Time 15

Cook Time 10

Chill Time 4

Servings

Calories 120kcal

Author Trish - Mom On Timeout

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup granulated sugar
⅓ cup canola oil
⅔ cup unsweetened cocoa powder I used ⅓ cup dutch process cocoa and ⅓ cup unsweetened cocoa
½ teaspoon espresso powder optional
2 large eggs room temperature
1 teaspoon vanilla extract
½ cup powdered sugar for rolling the cookies in

Instructions

Whisk together the flour, baking powder and salt in a medium bowl. Set aside.
1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt
In the bowl of a stand mixer or large mixing bowl, add the granulated sugar and canola oil and beat at medium to medium high speed until combined and smooth.
1 cup granulated sugar, ⅓ cup canola oil
Add in the unsweetened cocoa powder and espresso powder (if using). Mix until completely combined, scraping down the sides of the bowl as needed.
⅔ cup unsweetened cocoa powder, ½ teaspoon espresso powder
Next, add in the vanilla extract and the eggs, one at a time, beating until the mixture is smooth and combined.
2 large eggs, 1 teaspoon vanilla extract
Mix in the flour mixture gradually, in two or three batches on low speed just until combined. Make sure to scrape down the sides of the bowl between each addition.
Transfer the dough to an airtight container or cover the bowl with plastic wrap and chill for at least four hours or until firm enough to handle. Dough can also be chilled in the freezer for an hour or more.
Preheat the oven to 350℉. Line a large baking sheets with parchment paper or silicone baking met and set aside.
Place the powdered sugar in a small, shallow bowl.
½ cup powdered sugar
Scoop 1 ½ tablespoons of the cookie dough and use your hands to roll into balls. Gently roll the balls in the powdered sugar until completely coated and place on the prepared baking sheet about 2 inches apart.
Bake the cookies for 10 to 12 minutes. Do not over bake! Let the cookies sit on the baking sheet for two to three minutes before transferring to a wire rack to cool.
Let cookies cool completely before stacking and storing.

Video

Notes

Recipe can easily be doubled or tripled.

Storage Information: Store leftover Chocolate Crinkles in an airtight container at room temperature for up to 4 days.

To Freeze: To freeze cookie dough, simple store in a freezer safe container for up to 3 months. Let thaw in refrigerator over night before baking cookies.

To freeze baked cookies, let cookies cool completely and then transfer to a freezer safe, air tight ziploc bag. Thaw cookies at room temperature for a few hours before serving.

Nutrition