Ultimate Fudgy Chocolate Crinkle Cookies
These cookies are a delightful fusion of a soft, chewy chocolate cookie and a rich, fudgy brownie. Perfect for any occasion, they stay fresh and delicious for days!
Equipment
- 2 Baking Sheets Lined with parchment paper
- 1 Mixing Bowl Large
- 1 Hand Mixer or Whisk For mixing wet ingredients
- 1 Spatula or Spoon For combining ingredients
- 1 Wire Rack For cooling the cookies
Ingredients
Dry Ingredients:
• 1 cup (100g) unsweetened cocoa powder
• 1 ½ cups (300g) granulated sugar
• ½ cup (120ml) vegetable oil
• 4 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
For Rolling:
• ½ cup (60g) confectioners' sugar
Instructions
• In a large mixing bowl, combine the cocoa powder, granulated sugar, and vegetable oil. Beat until the mixture becomes a shiny, gritty paste.
• Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
• In another bowl, whisk together the flour, baking powder, and salt.
• Gradually add the dry mixture to the wet ingredients and stir just until combined.
• Cover and chill the dough for at least 4 hours or overnight.
• Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
• Roll chilled dough into 1-inch balls and coat generously in confectioners' sugar.
• Place on baking sheets, spacing 2 inches apart.
• Bake for 10–12 minutes until crinkled and set on the outside but still soft inside.
• Cool on baking sheets for a few minutes before transferring to wire racks.
Notes
Notes:
- Chilling the dough is crucial to prevent spreading.
- Coat the cookie balls well in powdered sugar to achieve a bold crinkle look.
- Store in an airtight container for up to 7 days.
- Chilling the dough is crucial to prevent spreading.
- Coat the cookie balls well in powdered sugar to achieve a bold crinkle look.
- Store in an airtight container for up to 7 days.