Chocolate Crinkles

Soft-baked cookie with a cracked sugar crust

Prep Time10

Cook Time11

Total Time21

Course: Dessert, Snack

Cuisine: American

Keyword: chocolate, crinkles

Servings: people

Calories: 463kcal

Author: Daisy Merano

Combine all-purpose flour, cocoa powder, baking powder, and salt in a bowl. Mix together using a wire whisk. Set aside.
3/4 cup Cocoa powder, 2 teaspoons baking powder, 1/2 teaspoon fine salt, 2 1/3 cups all-purpose flour
Pour oil and add the granulated white sugar in a clean bowl. Beat using a hand blender (or stand mixer). Add the eggs one by one and vanilla extract while beating.
2 cups granulated white sugar, 3/4 cup vegetable oil, 4 eggs, 2 teaspoons vanilla extract
Gradually add the flour mixture while beating and continue to beat until all the ingredients are well incorporated.
Cover the bowl with a cling wrap. Refrigerate for 8 hours or overnight.
Preheat oven to 350F. Scoop 1 tablespoon of mixture and roll it into a ball. Roll the ball in a plate with powdered sugar.
1/3 cup powdered sugar
Put a parchment paper over a baking tray or cookie sheet. Arrange the coated balls o the baking tray with enough space apart.
Bake for 10 to 11 minutes.
Remove from the oven and let it cool down by placing in a wire rack.
Enjoy!

Chilling is non-negotiable. Refrigerating the dough for at least 8 hours helps the flour absorb moisture and gives the cookies their dense middle. It also keeps the cookies from spreading too fast, which matters when you want a defined crack.
Double-coat for better contrast. If you coat the dough balls in powdered sugar only, most of it will melt during baking. I roll each ball first in granulated sugar, then in powdered sugar. This extra step helps preserve the crinkle pattern and gives a nice contrast between dark cookie and white top.
Room temperature eggs mix better. Cold eggs can cause the oil and sugar mixture to curdle or become gritty. Let them sit out for 10 to 15 minutes before mixing. It also helps the dough come together faster.
Avoid overbeating after flour is added. Once you add the dry mix, beat only until the dough forms. Overmixing will make the cookies tough and may cause uneven spreading in the oven.
Store in layers with parchment between. These cookies stick together if you pile them in a container without a liner. I place parchment or wax paper between layers and seal the container tightly to keep them soft.