Description
These Chocolate Crinkle Cookies are soft, fudgy, and incredibly easy to make. Rolled in both granulated and powdered sugar, they develop a beautiful crackled topping after baking, making them perfect for holiday treats or anytime you crave a rich chocolate cookie. The use of olive or avocado oil keeps them moist with a subtle hint of fruitiness, and the simple ingredients come together quickly for a delicious, crowd-pleasing cookie.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/4 cup light olive oil or avocado oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup all-purpose flour
Crinkle Topping
- 2 Tablespoons granulated sugar
- 1/3 cup powdered sugar
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Place the granulated sugar and powdered sugar for the topping into two separate shallow bowls and set aside.
- Mix Wet Ingredients: In a large mixing bowl, combine the cocoa powder, granulated sugar, and light olive or avocado oil using a wooden spoon until thoroughly blended.
- Add Eggs and Vanilla: Crack in the eggs and add the vanilla extract, mixing just until combined to avoid overworking the batter.
- Incorporate Dry Ingredients: Sprinkle in the baking powder, salt, and flour. Mix these in until a stiff dough forms, ensuring all ingredients are well incorporated.
- Form Dough Balls: Using a cookie dough scoop, portion out the dough into 1 1/2 inch balls. If the dough feels too sticky to handle, refrigerate it for about 30 minutes before rolling again.
- Roll in Sugars: Roll each dough ball first in a thin layer of granulated sugar and then generously coat it in powdered sugar. This creates the signature crackly topping.
- Bake: Arrange the coated dough balls on the prepared baking sheet, spaced about 2 inches apart. Bake for 10 minutes, or until the tops of the cookies crackle and the edges look set. Do not worry if they seem slightly underbaked; they will firm up as they cool.
- Cool: Allow the cookies to cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack to cool completely. This helps them set up perfectly.
- Store: Keep the cookies at room temperature in an airtight container for up to one week, or freeze them in a single layer in an airtight container or bag for up to three months. When freezing, avoid water droplets touching the cookie tops to maintain texture.
Notes
- Baking Tips: Bake until the cookie tops crackle and edges are set. Slight underbaking is fine as cookies continue to firm while cooling.
- Storage Tips: Freeze cookies in a single layer with a lid or plastic wrap that does not touch their tops to prevent moisture build-up. If moisture does occur, the taste and texture remain delicious.
Keywords: chocolate crinkle cookies, chocolate cookies, crinkle topping, easy chocolate cookies, holiday cookies