Chocolate Crinkle Cookies are loaded with unsweetened cocoa and rolled into powdered sugar just before they are baked to give them their unique and pleasing wrinkling appearance. These chocolate crinkle cookies are found in most popular cafes and coffee shops around Charleston, South Carolina. But with this easy recipe, we can make them at home, right in our own kitchen!
What makes these chocolate crinkle cookies so popular!
This recipe for chocolate crinkle cookies yields about 6 dozen, which makes plenty to serve a large crowd. Perfect for the holiday season, and it makes plenty for a cookie exchange party.
Plus, the cookie dough it made in ONE bowl and in 10 minutes!
The intense flavor of chocolate in these cookies is what makes them so popular. And that’s because it contains 1 cup of unsweetened cocoa powder.
You can enjoy one or even two cookies with a cup of coffee or tea, and it will satisfy any chocolate craving you may have.
Cook’s Notes and Tips To Make Chocolate Crinkle Cookies:
First, the cookie dough is made with 9 staple ingredients: unsweetened cocoa, sugar, flour, baking powder, eggs, salt, vanilla extract and vegetable oil. The dough will be very soft and sticky.
I found it easier to make the balls when I chilled the dough for an hour or so. Then I was able to work with it. Keep in mind, if you don’t chill the dough, it is almost impossible to make perfect little balls. I made the dough the night before – which was even better!
Use a teaspoon to scoop up some dough and roll into a ball using the palms of your hands. Then roll them into powered sugar before baking.
Then bake these cookies at 350 degrees F, for only 8 to 10 minutes for the small size cookies, and 10 to 12 minutes for the larger size cookies.
Do not bake these cookies on the bottom rack of your oven. The chocolate is very sensitive to too much heat, and will cause them to burn on the bottoms.
Keep in mind, depending how long you bake them will determine their outcome. These chocolate crinkle cookies can turn out soft and chewy, or crispy and crunchy. If you want them to be soft and chewy, then under bake them.
All ovens vary from home to home, so it’s a good idea to test the baking with a few cookies first to see their outcome, and then continue baking the rest.
Best to keep cookies in a sealed container to keep them soft and chewy. They freeze well too!
Everyone of all ages will enjoy these chocolate crinkle cookies!
Chocolate crinkle cookies are so delicious! Loaded with dark chocolate goodness, and antioxidants makes these cookies the perfect ones to bake and share at any holiday party. They might even be the first cookies to disappear from you dessert table! Don’t say we didn’t warn you! 🙂
Try this recipe!
You might also enjoy some of these cookies:
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- 1 cup unsweetened cocoa powder
- 2 cups white sugar
- 1/2 cup vegetable oil
- 4 eggs
- 2 tsp. vanilla extract
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp.salt
- 1 cup powdered sugar
- In a medium bowl, mix together cocoa powder, sugar, and vegetable oil. Beat in eggs, one at a time.
- Stir in vanilla, flour, baking powder and salt into the cocoa mixture. Cover with clear or foil wrap and chill for at least 2 to 4 hours. The dough will be very sticky and needs to be chilled before you can make balls for these cookies.
- PREHEAT oven to 350 degrees F (175 degrees C). Change the oven rack to the center of oven. Line 2 cookie sheets with parchment paper.
- Roll cookie dough into 1-inch balls or slightly larger, using a teaspoon or use a number 50 size scoop. Coat each ball with powdered sugar and place them 2 inches apart.
- Bake for 8 to 10 minutes, for soft chew cookies, and 10 to 12 minutes for crunchier cookies. Do not over bake. The cookies will have a shiny appearance when you take them out the oven.
- Allow cookies rest for 1 minute before transferring them to a wire rack to cool.
- Yields: 5 to 6 dozen
It's best to keep cookies in a sealed container to keep them fresh for 1 week. Also, if you over bake them, they will turn out crunchy.
Do not bake them on the bottom rack of the oven, since I tried that and actually burned them on the bottoms of the cookies. It's best baking them on the center rack only.
Recipe adapted from allrecipes.