Chocolate Crinkle Cookies
Crackly, fudgy cookies rolled in powdered sugar — chocolate crinkle cookies, a gluten free version, and Meme's — for cookie trays and after supper.
★ dessert
dessertChocolate Crinkle Cookies
Delicious chocolate cookies with a crinkly surface.
David RivoliIngredients
- 3/4 C + 2 Tbsp Granulated Sugar
- 1/4 C Olive Oil
- 1/2 C Dark Cocoa Powder
- 1/2 tsp Espresso Powder
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 3 cup All-Purpose Flour
- 1 tbsp Baking Powder
- 1 tbsp Sea Salt
- to taste Powdered Sugar
Instructions
- 1Mix your oil and sugar until well incorporated before adding your Dark Cocoa & Espresso Powder and doing the same process.
- 2Gradually mix your eggs one at a time along with your vanilla extract until combined.
- 3Whisk your Flour, Baking Powder, and Sea Salt, then add your dry mixture to your wet mixture and mix to combine.
- 4Cover and freeze the batter overnight before using a 2-inch cookie scoop to portion the dough and roll into spheres.
- 5Gently roll each potion into powdered sugar before baking at 350F for 11 minutes.
- 6Let cool completely and enjoy.
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Open in Pepper →The Cookie That Cracks Every Time
A crinkle cookie looks like you fussed over it, and you didn't. The dough chills, you roll it in powdered sugar, and the oven does the pretty part for you.
Cooks on Pepper reach for these when there's a cookie exchange Saturday, a bake sale note in a backpack, or a Tuesday night that needs something chocolate after supper.
Every recipe here is a crinkle cookie: the classic Chocolate Crinkle Cookies made with olive oil, a gluten free version with cocoa and gluten free flour, German Chocolate Crinkle Cookies that start with a cake mix, and Meme's Chocolate Crinkle cookies.
Quick Tips
- 1
Chill the dough cold
This dough is sticky and needs at least 4 hours in the refrigerator, or overnight. Cold dough holds its ball shape and cracks better.
- 2
Double the sugar coating
Roll each ball in granulated sugar first, then in powdered sugar. That first layer keeps the powdered sugar from melting into the dough.
- 3
Coat them thick
Don't be shy — pack on the powdered sugar until the ball is solid white. Thin coating disappears in the oven and you lose the crinkle.
- 4
Pull them early
Bake 10 to 12 minutes and take them out when the centers still look soft and puffy. They firm up on the sheet and stay fudgy inside.
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