Easy Chocolate Crinkle Cookies Recipe

Experience the comforting allure of easy Chocolate Crinkle Cookies. These holiday treats blend a rich cocoa base with hints of vanilla to yield a soft interior encased in a delightful powdered sugar crust. Perfect for festive gatherings or thoughtful gifts, their nostalgic charm enchants with sweet warmth.

I’ve been experimenting with Easy Chocolate Crinkle Cookies for a while now and I figured I would share the details about this simple yet nostalgic Christmas baking recipe. It begins with combining 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder and 1 teaspoon baking powder with a pinch of salt.

These cookies get their rich chocolaty taste from the cocoa and granulated sugar, and they combine perfectly with 2 large eggs, 1/4 cup vegetable oil and 1 teaspoon vanilla extract. I find that the nutritional value is balanced enough if you enjoy one or two cookies at a time even though they are sugary treats.

Theyre perfect for Christmas cooking and make an impressive gift for neighbors and friends at holiday parties. This recipe is one of those classic Chocolate Crinkle Cookies recipes that uses basic ingredients and turns out wonderfully every time.

Why I Like this Recipe

I really love this recipe because it makes me feel all nostalgic and happy, like when I was a kid at Christmas time. I appreciate that it’s super easy to make, using stuff that’s already in my pantry, and it doesnt take hours to whip up. I also like that these cookies are perfect for sharing with friends or even as little gifts, but sometimes I end up eating them all my self because they taste that good. Plus, I love how the rich chocolate flavor mixes with that sweet powdered sugar coating for a cool crunch on the outside and a soft bite on the inside.

Ingredients

This cookie recipe is a balanced mix of ingredients that work together to create a tasty treat.

Each ingredient plays its own part in building flavor, texture, and aroma.

Check out how a few key players contribute below:

• All-purpose flour provides structure and carbs for a soft, chewy cookie texture.
• Unsweetened cocoa powder adds intense chocolate flavor with antioxidants and slight bitterness.
• Granulated sugar sweetens cookies while balancing cocoa’s natural bitterness effectively.
• Eggs supply protein and emulsifiers to firm and enrich the cookie texture.
• Vanilla extract adds aroma and depth for a warm, inviting flavor boost.
• Vegetable oil offers moisture and tenderness, enhancing the cookie’s soft crumb.

Ingredient Quantities

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 2 large eggs
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup powdered sugar (for dusting)

How to Make this

1. Preheat your oven to 350°F and line a baking tray with parchment paper.

2. In a medium bowl, sift together 1 cup flour, 1/2 cup cocoa powder, 1 teaspoon baking powder, and 1/4 teaspoon salt.

3. In another large bowl, beat 1 cup granulated sugar with 2 large eggs until it’s well mixed, then add 1/4 cup vegetable oil and 1 teaspoon vanilla extract.

4. Gradually stir the dry ingredients into the wet ingredients until just combined.

5. Cover the bowl with plastic wrap and let the dough chill in the refrigerator for at least 30 minutes to firm up.

6. Scoop out about 1 tablespoon of dough at a time and roll them into balls, about 1 inch in diameter.

7. Place 1 cup powdered sugar in a shallow bowl, then roll each dough ball in the powdered sugar until they’re thoroughly coated.

8. Arrange the coated cookie balls about 2 inches apart on the prepared baking tray.

9. Bake in the preheated oven for 10-12 minutes. The cookies will spread and crack on top.

10. Remove the cookies from the oven and let them cool on the tray for a few minutes before transferring them to a wire rack to cool completely. Enjoy!

Equipment Needed

1. Oven
2. Baking tray
3. Parchment paper
4. Medium bowl (for sifting dry ingredients)
5. Large bowl (for mixing wet ingredients)
6. Whisk or electric mixer
7. Plastic wrap
8. Refrigerator
9. Tablespoon measure or cookie scoop
10. Shallow bowl (for coating dough in powdered sugar)
11. Wire rack (for cooling the cookies)

FAQ

Easy Chocolate Crinkle Cookies Recipe Substitutions and Variations

• All-purpose flour: you could try using whole wheat pastry flour or a gluten-free flour blend, but remember that different flours might change the texture a bit.
• Unsweetened cocoa powder: Dutch-processed cocoa powder works in its place if you want a smoother, less acidic flavor.
• Vegetable oil: melted butter or canola oil can be used as alternatives to give your cookies a different, richer taste.
• Eggs: if you need an egg substitute, use flax eggs by mixing 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg.

Pro Tips

1. Dont overmix the dough once you add the dry ingredients – this helps keep the cookies soft and not too tough.
2. Be sure to chill the dough for at least 30 minutes so it’s easier to roll into balls, trust me, skipping this step can make the dough too sticky to handle.
3. When rolling in powdered sugar, do it gently, and if you notice some parts missing sugar, just give it another roll to avoid a messy bake.
4. Lastly, if you have a cookie scoop, use it to get evenly sized dough balls so your cookies bake more uniformly, but if not, try to eyeball it as best as you can.