Best Fudgy Chocolate Crinkle Cookies
Fudgy Chocolate Crinkle Cookies have an irresistible brownie textured centre, with a crunch of cookie on the outside! One of our favourite Christmas cookies right here. ONLY 88 calories EACH!
Servings: 20 small cookies or 12 large cookies
Ingredients
- 1/2 cup unsweetened cocoa powder
- 1 cup white granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup all purpose or plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup confectioner's sugar or icing sugar, for coating
Instructions
- In a medium-sized bowl, mix together the cocoa powder, white sugar and vegetable oil. Beat in eggs one at a time, until fully incorporated. Mix in the vanilla.
- In another bowl, combine the flour, baking powder, and salt. Stir the dry ingredients into the wet mixture just until a dough forms (do not over beat). Cover bowl with wrap and refrigerate for at least 4 hours or overnight.
- When ready to bake, preheat oven to 350°F | 175°C. Line 2 cookie sheets or baking trays with parchment paper (baking paper). Roll 1 tablespoonful of dough into balls for smaller cookies, or 2 tablespoonfuls for larger cookies.
- Add the confectioners (icing) sugar to a smaller bowl. Generously and evenly coat each ball of dough in confectioners' sugar and place onto prepared cookie sheets.
- Bake in preheated oven for 10 minutes (for small cookies) or 12 minutes (for larger cookies). The cookies will come out soft from the oven but will harden up as they cool.
- Allow to cool on the cookie sheet for 5 minutes before transferring to wire racks to cool.
Notes
This recipe can be doubled for more cookies, with the same baking time.
88 calories each for smaller cookies. 146 calories each for larger cookies.
88 calories each for smaller cookies. 146 calories each for larger cookies.
- Dough Texture This dough is naturally sticky because it uses oil instead of butter. This is normal! Do not add extra flour, or the cookies will become dry. If the dough becomes too sticky to handle while rolling, place the bowl back in the fridge for 15–20 minutes to firm up again.
- The Crinkle Secret Roll the dough balls generously in the confectioner's sugar. Do not shake off the excess! You need a thick, heavy coating to ensure the sugar stays white and creates that dramatic contrast as the cookie expands and cracks.
- Do Not Overbake This is the most important step for a fudgy center. Remove the cookies from the oven when the edges are set but the cracks still look soft and slightly underbaked. They will continue to firm up on the hot baking sheet as they cool.
- Make Ahead The dough can be prepared and kept covered in the refrigerator for up to 3 days before baking. In fact, the flavor often improves after sitting!
- Freezing The Dough Roll the dough into balls (do not coat in sugar yet) and freeze them on a baking sheet until solid. Transfer to a ziplock bag and freeze for up to 2 months. Thaw on the counter for 20 minutes, roll in sugar, and bake as directed.
- Storage Baked cookies stay fresh in an airtight container at room temperature for 4 to 5 days.
Nutrition
Serving: 1medium sized cookie | Calories: 104kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 19mg | Sodium: 87mg | Potassium: 47mg | Fiber: 1g | Sugar: 12g | Vitamin A: 27IU | Calcium: 18mg | Iron: 1mg