Description
These Chocolate Crinkle Cookies are fudgy, rich, and perfectly soft with a crackled powdered sugar coating. Ideal as a festive treat or any time you crave a chocolate delight, these cookies combine cocoa, espresso powder, and mini chocolate chips to create deep chocolate flavor with a tender, chewy texture.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour (120 grams)
- ½ cup unsweetened cocoa powder (42 grams)
- 1 teaspoon baking powder (4 grams)
- ¼ teaspoon kosher salt
Wet Ingredients
- ½ cup granulated sugar (100 grams)
- ¼ cup brown sugar (53 grams)
- ¼ cup vegetable oil (50 grams)
- 2 large eggs (100 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- ½ teaspoon espresso powder (1 gram, optional)
Add-ins
- ½ cup mini chocolate chips (89 grams, optional)
Coating
- 1 cup powdered sugar (113 grams, for coating the cookies)
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and kosher salt until evenly mixed.
- Mix Wet Ingredients: In a separate large bowl, whisk the granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and espresso powder until the mixture is smooth and well blended.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients and stir gently until just combined. Fold in the mini chocolate chips evenly, being careful not to overmix the dough to keep the cookies tender.
- Chill Dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 2 hours to firm up for easier rolling and better texture.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Form and Coat Cookies: Roll the dough into 1-inch balls. Coat each ball generously in powdered sugar, then place them about 2 inches apart on the prepared baking sheets to allow for spreading.
- Bake and Cool: Bake the cookies for 8-10 minutes until the edges are set but the centers remain soft. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up perfectly.
Notes
- Chilling the dough is crucial for preventing excessive spreading during baking and helps achieve a fudgy texture.
- Espresso powder enhances the chocolate flavor but can be omitted if unavailable or undesired.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Rolling the dough balls generously in powdered sugar ensures the signature crinkled crackle on top after baking.
