Chocolate Crinkle Cookies Chewy (Print-Friendly Version)
Fudgy chocolate cookies with a crackled top, perfect for sharing at gatherings and holidays.
# Ingredients You'll Need:
→ Dough Ingredients
01 -
220 grams granulated sugar
02 -
120 millilitres vegetable oil
03 -
4 large eggs, at room temperature
04 -
15 millilitres pure vanilla extract
05 -
85 grams unsweetened Dutch-process cocoa powder
06 -
4 grams espresso powder
07 -
250 grams all-purpose flour, spooned and leveled
08 -
8 grams baking powder
09 -
3 grams table salt
→ For coating
10 -
120 grams powdered sugar, sifted
# How to Make It:
01 -
In a stand mixer fitted with the paddle attachment or using a hand mixer, beat the granulated sugar with the vegetable oil on medium-high speed until fully blended.
02 -
Reduce mixer to medium-low. Add eggs one at a time, followed by vanilla extract, ensuring each addition is thoroughly combined before proceeding.
03 -
Incorporate the cocoa powder and espresso powder. Mix on low speed until just integrated, scraping down the sides of the bowl as needed.
04 -
Add flour, baking powder, and salt. Mix on low speed until the dough comes together. Do not overmix.
05 -
Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for at least 4 hours or up to overnight.
06 -
Preheat the oven to 175°C. Line baking sheets with parchment paper.
07 -
Place sifted powdered sugar in a shallow bowl. Scoop 1.5-tablespoon portions of dough and roll each into a ball. Coat each dough ball generously in powdered sugar.
08 -
Arrange sugar-coated dough balls on the prepared baking sheets, spacing them 5 centimetres apart.
09 -
Bake for 10–12 minutes, or until the tops crack and the edges are set while the centres remain soft.
10 -
Allow cookies to rest on the baking tray for several minutes before transferring to a wire rack to cool fully. Serve when completely cooled.
# Extra Information:
01 -
For more pronounced crackles, chill the dough for the full recommended time or overnight.
02 -
Dutch-process cocoa yields a deeper chocolate colour; substituting natural cocoa changes the appearance.