Chocolate Crinkle Cookies (Soft and Fudgy)
Soft and fudgy in the middle with a hint of crisp on the outside. It's like a brownie, in cookie form. This is your ultimate guide to making chocolate crinkle cookies.
Servings: 20 small cookies or 14 large cookies
Calories: 107kcal
Ingredients
- ¾ cup unsweetened natural cocoa powder
- 1 cup white sugar granulated or caster
- ¼ cup vegetable oil I used canola
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup confectioner's sugar add more as needed, see note 1
Instructions
Make the dough
- Combine cocoa powder, sugar, oil, eggs, and vanilla. Whisk well until sugar is dissolved.
- In another bowl, combine flour, salt, and baking powder. Whisk to combine.
- Add dry ingredients to wet ingredients. Stir with a spatula until no traces of flour is visible. Dough will be sticky. DO NOT OVERMIX.
- Press a plastic wrap over the top and sides of the dough. Chill for 2 hours or freeze for 30-45 minutes. This will make the dough less sticky during shaping.
Baking and rolling
- Pre-heat oven to 177c/ 350f for 20mins. Line baking sheet with parchment paper.
- Meanwhile, sift powdered sugar in a fine-mesh. Place in a tray or bowl.
- Scoop the cookie dough and shape it into balls–1 tablespoon for small cookies 1.5 to 2 tablespoons for large cookies. Do this in batches while keeping the rest of the dough refrigerated.
- Place the balls in the bowl of icing sugar. Heavily roll each piece until fully coated. Immediately arrange in the baking sheet 3 inches apart. For thick cookies, press down to LIGHTLY to flatten (see video). To make it chunky (slightly bulky at the top), do not flatten. Bake the rolled dough balls as it is.
- Place in the oven, middle rack. Bake for 10 minutes for small size cookies and 12 minutes for large cookies. Note: Only bake one cookie sheet at a time. Top heat is needed to enable the cookie to crack.
- Remove from the oven. Do not overbake. Transfer to a cooling rack after 1 minute. Cookies will be soft while still hot but will set and firm up once completely cooled.
Video
Notes
Confectionaire's sugar is also known as icing sugar or powdered sugar.
To get that perfect crinkle:
- When you're ready to shape, pre-heat the oven even before removing the dough from the refrigerator. This will ensure that it is ready with the right temperature by the time you're done shaping.
- Double or triple coat the dough with icing sugar for a nicer crack effect.
- Do not let the sugared dough sit on the counter for too long. If the icing sugar dissolves and gets absorbed by the dough the chocolate cookie will not crinkle. If this happens, roll in powdered sugar once again before baking.
- Add ½ cup semi-sweet chocolate chips
- For the baked cookies: Store an air-tight container. It should last for up to 5 days at room temperature. No need to refrigerate.
- For the dough (unrolled and uncoated), it should last in the refrigerator for up to 5 days and for up to 1 to 2 months in the freezer. Thaw overnight in the refrigerator before using. When ready to bake, roll into balls and coat with icing/powdered sugar.
Nutrition
Calories: 107kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 87mg | Potassium: 64mg | Fiber: 1g | Sugar: 12g | Vitamin A: 27IU | Calcium: 20mg | Iron: 1mg