food blog
food blog
Chocolate Crinkle Cookies are pure magic! This stunning dessert is made from simple ingredients and comes together in just about an hour — perfect for any occasion (personally, I think they’re ideal for a cozy Christmas or New Year’s tea party). Their delicate, crackled sugar tops look absolutely enchanting and are sure to catch everyone’s eye, while the rich chocolate flavor will delight any chocolate lover.
Making these cookies is actually much easier than it might seem at first glance, and I promise they’ll turn out great even if you’re not a baking pro. Be sure to give them a try and share your results in the comments below!
Pour the vegetable oil into a large bowl, add the sugar, and sift in the cocoa powder (using a fine mesh sieve). Mix everything together with a spatula until smooth and uniform. There should be no lumps!
Add 2 room temperature eggs to the mixture and whisk again until smooth. You should end up with a thick, sticky batter (like in the photo).
Separately, mix the flour, baking powder, and a pinch of salt. Sift this mixture through a sieve into the chocolate mixture, then gently fold everything together with a spatula until you have a smooth batter.
The dough will turn out soft, sticking to everything in sight, and it will still spread out a bit.
Cover the bowl with plastic wrap and chill it in the fridge for 1 hour, or pop it in the freezer for 30 minutes. Around this time, start preheating your oven to 175°C (convection – top and bottom heat). Also, get a separate bowl ready with powdered sugar for rolling the cookies later.
After the dough has rested in the fridge or freezer, it’s time to move quickly! You’ll want to divide the dough into portions using a spoon, then roll each portion into a small ball. I made large cookies, so I divided all the dough into 11 balls (each ball used about 1.5 teaspoons of dough and weighed around 45 grams).
Roll the balls quickly so the dough doesn’t get too warm from your hands. Then, one by one, thoroughly coat each ball in powdered sugar and place them on a baking sheet lined with parchment paper. If, by the time you finish coating the last ball, the powdered sugar has melted on the first ones, simply roll them in the sugar again.
Gently flatten the dough balls so they take on a puck-like shape. Arrange them on the baking sheet, leaving enough space between each one (they’ll spread out as they bake, and their diameter will roughly double).
Bake in the oven for 14 minutes. This will give you chewy cookies: soft on the outside, a little gooey and moist on the inside. If you prefer your cookies drier, leave them in the oven for 1–2 minutes longer.
Transfer the finished chocolate cookies to a wire rack and let them cool completely. Store in an airtight container. Enjoy!
Servings11
Calories 158 kcal
Total Fat 7.8 g
Sodium 30 mg
Potassium 45 mg
Total Carbohydrate 20.8 g
Protein 2.4 g
Calcium10 mg
Phosphorus25 mg
Magnesium15 mg
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