Chocolate Crinkle cookies are deliciously soft, brownie textured center center and slightly crispy on the outside. These chocolaty cookies are perfect, easy to make and best for any celebrations including Christmas.
Serve these cookies with any of your favorite cozy drink on a wintery day. Few of my favorites include Hot Chocolate , Apple Cinnamon Tea or Pumpkin Spice Latte
Jump to:
About this recipe
This chocolate crinkle cookies recipe is super simple to make and super decadent with no guilt afterwards.
These rich and decadent cookies tastes just like a brownie. You can describe these cookies in many words - deliciously soft and cakey . Slightly crispy on the outside like a cookie and soft chewy fudge like inside, that's how it's intended to be.
These chocolate crinkle cookies are made from scratch like the old fashion way, using flour, oil, eggs, sugar and cocoa powder.
But you can still use a chocolate cake box mix has a easy solution for easy peasy cookie recipe. Just mix the cake mix with oil , eggs into cookie dough, roll cookie balls in powdered sugar and bake.
We'll don't get offended by thinking that these cookies are super fattening or loaded with calories. Best part is these small size cookies have just 65 calories each !
These chocolate crinkle cookies are
- Delicious Chocolaty Fudge
- Easy peasy recipe
- Crisp outside and soft inside
- Small cookies - 65 calories each
Ingredients
To make these chocolate crinkle cookies all you need in basic cake ingredients
Flour : I have used all purpose flour here , this works fine here. Though whole wheat flour can be used , I really don't recommend . As these cookies need to be light too!
Cocoa Powder : Be sure to use unsweetened Cocoa powder .
Eggs : 2 large range eggs
Sugar : use granulate white or brown organic sugar .
Oil : You can use any flavorless oil here.
Powdered Sugar - love those pretty looking crinkles on top, it's all because of this powdered sugar.
Other ingredients - Baking powder , Salt and real good vanilla extract.
Tips to bake perfect chocolate crinkle cookies
Make sure you start with room temperature ingredients so the oil and egg mix together easier.
Use a cookies scoop or small ice cream scoop to make even sized cookie balls, each about 1” balls. Even sized cookies bake uniform.
Do not over crowd baking tray with cookies. Line them at least 2 inch apart to ensure they have enough space between each other. Cookies grow bigger as you bake them. You do not want cookies touching and over lapping each other.
To get fluffy, fudgy cookies, do not flatten the cookies. Roll them into balls and place it on baking tray. It spreads and takes it's own shape.
Tested a few batches and mine were ready by the end of 11 minutes. But do keep in mind, every oven is different and works differently. Start with 10-12 minutes time setting and keep an eye on the cookies. You do not want them to turn hard. As soon as the center almost set, remove from oven, let it stay in baking tray for 5 more minutes and then cool on wire rack completely.
Coating in powdered sugar gives it’s signature crinkle look. So be generous in double coating with powdered sugar . Icing sugar doesn't gives that perfect crinkle look , so go for powdered sugar alone.
FAQ's
Why did my Cookies spread so much?
Oh oh , this happens mainly for 2 reasons - You may have not refrigerated the dough for long . Or while rolling you may have slightly flattened the dough . Just make sure to roll the cookie dough into a ball, while baking it spreads and get its shape on it's own.
Can I make Eggless Crinkle Cookies?
Yeah , you can always turn this recipe into a eggless , vegan recipe. Swap egg with flax egg. { 1 egg = 1 tablespoon flaxseed meal + 3 tablespoon water }
Cookie dough is too sticky ,how can I fix this ?
Let cookie dough sit for some more time in refrigerator. More time this cookie dough sit in fridge , more easier it is to roll , get good texture and looks beautiful.
You may also like
How to make Chocolate Crinkle Cookies
In a mixing bowl , mix together the cocoa powder, white sugar, eggs 2 no’s ,vegetable oil and vanilla.
Whisk well until everything is fully incorporated.
Place a sieve over the mixing bowl , add all purpose flour , baking powder and salt. Sift everything together into the mixing bowl.
Mix everything together with a spatula to form a dough . Dough will be super sticky , don’t worry.
Cover the bowl with a cling and place in refrigerator for minimum 4 hours or preferably overnight ( I kept it overnight in fridge for about 14 hours)
Next day , remove the cling film and check for the thick dough.
Whilst , preheat the oven to 180 deg Celsius. Line the baking tray and set aside.
Scoop 1 tablespoon of cookie dough into palms and make small balls. For a smaller cookie , 1 tablespoon of dough is sufficient !
Coat the dough balls in powdered sugar. Be generous enough and double roll the balls in powdered sugar for even coating.
Arrange the prepared dough balls with ½ inch apart in a baking tray and bake for 10 to 12 minutes. (Don’t overbake , if done cookie will harden and it won’t be fudgy )
Once after 10 minutes , remove from the oven. Cookies will look soft , just leave it in the baking tray for 5 minutes .
Then remove cookies from tray and let it cool on wire rack.
Recipe
Chocolate Crinkle Cookies
Ingredients
- 1 cup all purpose flour
- 1 cup sugar
- ½ cup unsweetened cocoa powder
- 2 no’s eggs
- ¼ cup vegetable oil
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar
Instructions
- In a mixing bowl , mix together the cocoa powder, white sugar, eggs 2 no’s ,vegetable oil and vanilla. Whisk well until everything is fully incorporated.
- Place a sieve over the mixing bowl , add all purpose flour , baking powder and salt. Sift everything together into the mixing bowl.
- Mix everything together with a spatula to form a dough . Dough will be super sticky , don’t worry.
- Cover the bowl with a cling and place in refrigerator for minimum 4 hours or preferably overnight ( I kept it overnight in fridge for about 14 hours)
- Next day , remove the cling film and check for the thick dough.
- Whilst , preheat the oven to 180 deg Celsius. Line the baking tray and set aside.
- Scoop 1 tablespoon of cookie dough into palms and make small balls. For a smaller cookie , 1 tablespoon of dough is sufficient !
- Coat the dough balls evenly in powdered sugar. Be generous enough to double coat the balls in powdered sugar.
- Arrange the prepared dough balls with ½ inch apart in a baking tray and bake for 10 to 12 minutes. (Don’t overbake , if done cookie will harden and it won’t be fudgy )
- Once after 10 minutes , remove from the oven. Cookies will look soft , just leave it in the baking tray for 5 minutes .
- Then remove cookies from tray and let it cool on wire rack.
Leave a Reply