These chocolate crinkle cookies are so decadent! They are probably one of the best cookie recipes we’ve ever shared here. And that’s saying a lot! You will absolutely love them! No doubt.
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These cookies are called crackle cookies because they have that texture on top as if they were wrinkled, or crackled. This effect is formed when they are in the oven baking. The balls are formed and dusted with powdered sugar, and then taken to the oven. And it is there when they start to grow, and they break at the top and open. That is how this effect they have is formed.
It’s a perfect recipe for this Christmas and for this season in general. And this is because the powdered sugar on top, which is what makes them have this “crackle” effect, looks like snow on top of them, which makes them very festive!
These cookies have an absolutely perfect texture! They are soft on the inside, a little chewy, but at the same time with a cakey texture. Similar to a brownie more or less, but with a crunchy layer on the outside, which is delicious.
One of the keys to these cookies is to use vegetable oil, not butter. Because that’s precisely what makes them very soft and gives them a more moist texture. And that, in these cookies, is crucial!
If you were looking for a recipe or dessert to make this Christmas or winter season, you are in the right place. These are cookies that, besides being delicious, are very pretty, and look great as part of a family or important dinner, or as a gift for loved ones!
If you like this recipe, then you have to check out our double chocolate cookies, because you are going to love them, guaranteed!
Cholocate crinkle cookies
Ingredients
- 1 C (4.60 oz) (130 gr) all purpouse flour
- 1 tsp (0.17 oz) (5 gr) baking powder
- 1/2 tsp (0.088 oz) (2.5 gr) salt
- 1 C (7 oz) (200 gr) white sugar
- 1/2 C (1.50 oz) (42 gr) cocoa powder, unsweetened
- 1/4 C (2 fl oz) (60 ml) vegetable oil, soft flavored (corn or sunflower)
- 2 eggs, big
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
- 1/4 C (1 oz) (30 gr) confectioners sugar (powdered sugar)
Instructions
- In a medium bowl, sift the flour with the baking powder and salt. Mix with a spoon and set aside. Separately, in a large bowl, add the sugar with the cocoa powder and oil. Beat with an electric mixer or hand whisk for 1 minute until smooth and shiny.
- Add in the eggs one at a time, beating after each addition and then add the vanilla extract. Beat for a few seconds more until all the ingredients are perfectly integrated.
- Add the flour mixture in two separate additions and integrate with a rubber spatula until you get a very smooth batter. It is important to not over beat the batter.
- Cover the bowl with plastic wrap and refrigerate for 4 hours or preferably overnight for better consistency and flavor.
- Once it has cooled, preheat the oven to 180° C (350° F). Place baking paper on two large trays and place the powdered sugar in a small bowl.
- Using a small ice cream scoop or spoon, portion the dough into 20 small balls about the size of 1 tablespoon and then roll them in the powdered sugar until well coated. Place them on the baking sheets, at least 5 cm apart from each other. It is important to only cover the dough balls that are going to be baked right away. The rest of the dough balls should be refrigerated and dipped in powdered sugar just before baking.
- Bake the cookies for 10-12 minutes until firm and lightly browned on the edges but not quite in the center. take out of the oven and let them cool down on the baking sheets for 10 minutes. Then put them on a wire rack to cool down completely.
