Chocolate Crinkle Cookies
Delight in these rich and fudgy Chocolate Crinkle Cookies, dusted with powdered sugar and perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Substitute with gluten-free flour if needed.
- 1/2 cup unsweetened cocoa powder Sifted for better texture.
- 1 tsp baking powder Ensure freshness.
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup granulated sugar Can replace with maple syrup.
- 1/4 cup brown sugar
- 1/4 cup vegetable oil Coconut oil can be used for flavor.
- 1 tsp vanilla extract
- 2 large eggs Flaxseed meal can be used as a substitute.
For Coating
- 1/2 cup powdered sugar For coating the dough balls.
Instructions
Preparation
- Gather and measure all ingredients.
- Preheat your oven to 350°F (175°C).
- Sift together the flour, cocoa powder, baking powder, and salt in a bowl.
- In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until smooth.
- Add the eggs and vanilla extract to the sugar mixture and beat until creamy.
- Gradually incorporate the dry mixture into the wet ingredients until fully combined and do not over-mix.
- Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.
Baking
- Roll the chilled dough into balls of about a tablespoon each.
- Coat each ball generously in powdered sugar.
- Place dough balls on a lined baking sheet, ensuring enough space between each.
- Bake for 10-12 minutes, until edges are set but centers are soft.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
Cookies are perfect for gifting. Store in an airtight container for up to a week, or freeze for up to three months.