Chocolate Crinkle Cookies from Scratch
These irresistible Chocolate Crinkle Cookies from Scratch are a classic holiday treat made with simple pantry ingredients and packed with rich, chocolaty flavor. Their signature cracked surface, achieved by rolling the dough in powdered sugar before baking, adds a delightful contrast to their fudgy, brownie-like centers. Perfectly soft and chewy, these cookies are surprisingly easy to prepare with a straightforward mixing process and a short chill time to enhance their texture. Whether you're baking for a festive gathering or indulging in a midweek treat, these homemade cookies will become a standout favorite. With just 20 minutes of prep and a heavenly aroma that fills your kitchen, these cookies are a guaranteed hit for chocolate lovers everywhere.
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Recipe Information
Ingredients
- 1.0 cup All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1.0 cup Granulated sugar
- 0.25 cup Brown sugar (packed)
- 1.0 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2.0 pieces Large eggs
- 0.25 cup Vegetable oil
- 1.0 teaspoon Vanilla extract
- 0.5 cup Powdered sugar
Instructions
In a medium-sized bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
Gradually add the dry ingredients into the wet ingredients. Mix until a thick, sticky dough forms. Be careful not to overmix.
Cover the dough with plastic wrap and chill in the refrigerator for at least 2 hours or until firm enough to handle. Overnight chilling is also an option.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Place the powdered sugar into a small bowl. Using a tablespoon or a small cookie scoop, portion out balls of dough (approximately 1 inch in diameter). Roll each ball in the powdered sugar until fully coated.
Arrange the sugar-coated dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
Bake in the oven for 10-12 minutes, or until the cookies have crackled on the surface and are just set. Be careful not to overbake; the centers should remain soft.
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.
Serve and enjoy your delicious, homemade chocolate crinkle cookies! Store leftovers in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
2548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1199 mg | 52% | |
| Total Carbohydrate | 488.1 g | 177% | |
| Dietary Fiber | 46.1 g | 165% | |
| Total Sugars | 319.4 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 266 mg | 20% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 2165 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
