Amazing Fudgy Chocolate Crinkle Cookies
Amazing Fudgy Chocolate Crinkle Cookies
Introduction
Prepare to fall in love with these Amazing Fudgy Chocolate Crinkle Cookies! A true classic for a reason, these cookies boast an intensely rich chocolate flavor, a delightfully soft and fudgy interior, and that iconic crinkled, powdered sugar exterior. They are surprisingly simple to bake, making them perfect for holiday platters, bake sales, or simply a cozy afternoon treat. Get ready to impress with this irresistible recipe!
Ingredients
- 1 ½ cups (180g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ¾ cups (350g) granulated sugar
- ½ cup (120ml) vegetable oil (or canola oil)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup (60g) powdered sugar, for coating
Instructions
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, combine the granulated sugar and vegetable oil. Whisk well until fully incorporated and the mixture looks smooth.
- Add the eggs, one at a time, whisking well after each addition until fully combined. Stir in the vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed with an electric mixer or by hand with a spatula until just combined. Do not overmix. The dough will be thick and sticky.
- Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours, or until the dough is firm enough to handle. Chilling is crucial for proper crinkle formation and to prevent the cookies from spreading too much.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Place the powdered sugar in a shallow bowl. Scoop rounded tablespoons of chilled dough and roll each into a ball, about 1-inch in diameter.
- Roll each dough ball generously in the powdered sugar, ensuring it's completely coated. The more powdered sugar, the more prominent the crinkles will be.
- Place the coated dough balls on the prepared baking sheets, leaving about 2 inches between them.
- Bake for 10-12 minutes, or until the edges are set and the centers still look slightly soft. The cookies will puff up and then crinkle as they cool. Do not overbake to keep them fudgy.
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Pro Tips & Notes
- Do Not Overmix the Dough: Overmixing can develop the gluten in the flour, leading to tougher cookies. Mix until just combined.
- Chill Time is Essential: Don't skip the chilling step! It helps the dough firm up, preventing the cookies from spreading too much and ensuring those beautiful crinkles form.
- Coat Generously in Powdered Sugar: A thick layer of powdered sugar is key for the classic crinkled look. Roll each dough ball until it's completely white.
- Don't Overbake: For the fudgiest texture, take the cookies out when the edges are set but the centers still look a little soft. They will continue to set as they cool.
- Room Temperature Ingredients: While the dough needs chilling, starting with room temperature eggs can help them incorporate better into the batter for a smoother consistency.
Nutrition Facts (per serving)
- Calories: 180
- Protein: 2g
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 25g
- Fiber: 1g
- Sugar: 18g
- Sodium: 100mg
Frequently Asked Questions
- Q: My crinkle cookies didn't crinkle much. What went wrong? A: This is often due to insufficient chilling of the dough, or not enough powdered sugar coating. Ensure the dough is firm, and roll generously in powdered sugar just before baking.
- Q: Can I use butter instead of vegetable oil? A: While oil contributes to a chewier, fudgier texture, you can use an equal amount of melted unsalted butter for a slightly different richness.
- Q: How should I store these cookies? A: Store Amazing Fudgy Chocolate Crinkle Cookies in an airtight container at room temperature for up to 5-7 days.
- Q: Can I freeze the dough? A: Yes! You can roll the dough into balls, coat them in powdered sugar, and then freeze them on a baking sheet until solid. Transfer to a freezer-safe bag and bake from frozen, adding a few extra minutes to the baking time.