Chocolate Crinkle Cookies
Total Time
2 hrs 25 mins
Prep Time
2 hrs 15 mins
Cook Time
10 mins
Rating
4.63 out of 5 stars
(45)
Ingredients
50 cookies
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 ounces 99% unsweetened chocolate, roughly chopped
- 1/4 cup canola or vegetable oil
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup confectioners’ sugar
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Preparation
Step 1
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 2
Place chopped chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring between each, until melted. Alternatively, you can use a double broiler to melt the chocolate.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment, combine the melted chocolate, oil, and granulated sugar. Beat on medium speed until combined.
Step 4
With the mixer running on low, add the eggs, one at a time, followed by the vanilla extract. Stop and scrape down the sides of the bowl with a spatula, as necessary.
Step 5
Add the dry ingredients and mix on low speed, stopping once to scrape down the sides. Mix until just incorporated. The dough will be sticky and more like a thick brownie batter and that is why you HAVE to chill it.
Step 6
Chill the dough for at least 2 hours, preferably overnight.
Step 7
When ready to bake, preheat the oven to 350 degrees F. Line large baking sheet with Silpats or parchment paper.
Step 8
Pour the confectioners’ sugar onto a plate or into a shallow bowl. Roll the chilled dough into 1-inch balls. Drop the balls onto the sugar and roll until all sides are completely covered in sugar. Place the cookie balls onto the prepared baking sheet, about 2 inches apart.
Step 9
Bake for 10 minutes or until cookies are set around the edges, but still soft in the center. Don’t over bake. Remove from the oven and let cool on the baking sheet for 2 minutes. Transfer to a cooling rack and cool completely.
Step 10
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Chef's notes
The cookies can be stored in an airtight container for 3 to 4 days.
If you want to prevent the confectioners’ sugar from melting into the cookies, you can roll the cookie dough balls in granulated sugar before rolling them into confectioners’ sugar.
Chocolate crinkle cookie dough freezes well. Roll the dough into balls, but don’t roll them in the powdered sugar. Freeze until firm, then store in an airtight container or plastic freezer bag. When ready to bake, roll the frozen cookie dough balls in confectioner’s sugar and add a few extra minutes to the baking time.
You can freeze the baked crinkle cookies, but note, they won’t be quite as pretty after being frozen, but still tasty.
