Chocolate Crinkle Cookies
These chocolate crinkle cookies are fudgy, rich, and decadent. Melt-in-your-mouth cookies that are just as chewy as brownies. The ultimate holiday treat!
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1/4 cup vegetable oil
- 1/2 cup unsweetened cocoa powder
- 1 tbsp vanilla extract
- 1/4 cup granulated sugar, for rolling
- 1/4 cup confectioners sugar, for rolling
In a large bowl, mix the oil, eggs, 1/2 cup brown sugar, 1/2 cup granulated sugar, vanilla extract, and cocoa powder. Mix well.
In a separate bowl, mix the flour, salt, and baking powder.
Add the flour mixture to the sugar mixture and mix until well combined. Cover and refrigerate for three hours. Do not skip this step.
When ready to bake, preheat the oven to 350 degrees F. and line a baking sheet with parchment paper.
Add 1/4 cup confectioners to a bowl and add 1/4 cup granulated sugar to a separate bowl.
Roll one tablespoon of cookie dough into balls. Coat each ball of dough with granulated sugar then roll each ball with confectioners sugar. Be generous with the confectioners sugar.
Bake for 10 minutes and allow the cookies to cool for 3 minutes. Enjoy!
- To prevent the confectioner's sugar from melting, roll the cookies in granulated sugar first.
- Chill the dough for at least 2 hours! Otherwise, the dough will be too sticky to work with.
- The cookie dough can be frozen, then thawed, and baked at a later date.
- These cookies are good for up to 3 days at room temperature in an air-tight container. Add a slice of bread in the container to keep them extra moist! You can also freeze these cookies for up to 3 months.
Calories: 92kcal | Carbohydrates: 21g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 38mg | Potassium: 74mg | Fiber: 1g | Sugar: 14g | Vitamin A: 24IU | Calcium: 20mg | Iron: 1mg