Amazing Fudgy Homemade Chocolate Crinkle Cookies
Amazing Fudgy Homemade Chocolate Crinkle Cookies
Introduction
Prepare to fall in love with these Amazing Fudgy Homemade Chocolate Crinkle Cookies! Each bite delivers a rich, decadent chocolate experience, perfectly balanced with a soft, chewy interior and that signature cracked, powdered sugar coating. They're surprisingly simple to make and always a showstopper, perfect for holiday platters, parties, or simply a cozy evening treat. Get ready for some serious chocolate magic!
Ingredients
- 1 ¾ cups (210g) all-purpose flour
- ¾ cup (75g) unsweetened cocoa powder (Dutch-processed recommended for deeper color)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- ½ cup (120ml) vegetable oil (or melted unsalted butter, slightly cooled)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (60g) powdered sugar, for rolling
Instructions
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
- Combine Wet Ingredients: In a large bowl, using an electric mixer or whisk, combine the granulated sugar and vegetable oil until well blended. Beat in the eggs one at a time, then stir in the vanilla extract until smooth.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredient mixture, mixing on low speed or by hand until just combined. Do not overmix. The dough will be thick and sticky.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until firm enough to handle. Chilling is crucial for easy rolling and preventing the powdered sugar from melting.
- Preheat Oven & Prepare Pan: Once the dough is chilled, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare Powdered Sugar: Place the ½ cup of powdered sugar in a small, shallow bowl.
- Scoop and Roll: Scoop out rounded tablespoons of dough (about 1.5-inch diameter). Roll each piece into a smooth ball.
- Coat in Powdered Sugar: Generously roll each dough ball in the powdered sugar, ensuring it is completely coated. Don't be shy; a thick coating helps create beautiful cracks.
- Arrange on Baking Sheet: Place the coated dough balls about 2 inches apart on the prepared baking sheet.
- Bake: Bake for 10-12 minutes. The cookies will be slightly puffed and set around the edges but still soft in the center. Do not overbake, or they will lose their fudginess.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cracks will become more prominent as they cool.
Pro Tips & Notes
- Don't Skip the Chill Time: This is absolutely essential! Chilling firms up the dough, making it easier to handle and preventing the powdered sugar from absorbing into the dough too quickly in the oven, ensuring those beautiful white cracks.
- Generous Powdered Sugar Coating: Roll the dough balls heavily in powdered sugar. The more sugar on the outside, the more defined and beautiful your crinkles will be. A thin coat will melt away during baking.
- Dutch-Processed Cocoa: For a darker, richer chocolate flavor and color, use Dutch-processed cocoa powder. Natural cocoa works too, but the color might be slightly lighter.
- Do Not Overbake: These cookies are meant to be soft and fudgy. They will look slightly underbaked when you pull them out, but they will set as they cool. Overbaking will result in dry, crumbly cookies.
- Room Temperature Eggs: Using room temperature eggs helps them incorporate more smoothly into the batter, leading to a better texture.
Nutrition Facts (per serving)
- Calories: 150 kcal
- Protein: 2g
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 20g
- Fiber: 1g
- Sugar: 13g
- Sodium: 80mg
Frequently Asked Questions
- Q: Can I make the dough ahead of time? A: Yes! The dough can be prepared up to 3 days in advance and stored covered in the refrigerator. You can also freeze the dough for up to 3 months. Thaw in the refrigerator before rolling and baking.
- Q: Why aren't my cookies crinkling? A: The most common reason is not enough powdered sugar coating or not chilling the dough sufficiently. Ensure a very thick, visible layer of powdered sugar and that your dough is firm from chilling.
- Q: Can I add chocolate chips to these cookies? A: While not traditional for crinkle cookies, you certainly can! Fold in ½ cup of chocolate chips (mini chips work well) with the dry ingredients for an extra chocolate boost.
- Q: How should I store these cookies? A: Store baked crinkle cookies in an airtight container at room temperature for up to 3-4 days. They also freeze wonderfully for up to 2 months.