Get ready to transform your kitchen into a festive wonderland with these irresistible chocolate crinkle cookies that are guaranteed to become your new holiday obsession! These magical cookies aren't just desserts; they're edible memories that capture the essence of Christmas in every delightful, powdery bite. With their stunning crackled exterior and rich chocolate interior, these cookies are like winter's most delicious snow-covered landscape – crisp on the outside, soft and decadent on the inside.
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup powdered sugar (for rolling)
Instructions
- Prepare your workspace by preheating the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, whisk together granulated sugar and vegetable oil until well combined and slightly lighter in color.
- Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract until the mixture is smooth and homogeneous.
- In a separate bowl, sift together all-purpose flour, cocoa powder, baking powder, and salt to ensure no lumps remain.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft, slightly sticky dough forms. Do not overmix.
- Cover the dough with plastic wrap and refrigerate for at least 2 hours or overnight to allow the dough to firm up and flavors to develop.
- Remove the chilled dough from the refrigerator. Place powdered sugar in a separate shallow bowl.
- Using a cookie scoop or spoon, portion the dough into 1-inch balls. Roll each ball completely in powdered sugar, ensuring full coverage.
- Place the sugar-coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake in the preheated oven for 10-12 minutes, or until the cookies have spread and developed characteristic crackled surfaces.
- Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days. For best texture, layer with parchment paper between cookies.
Tips
- Chill the dough thoroughly: This is crucial for developing flavor and preventing spread during baking. Aim for at least 2 hours of refrigeration.
- Use fresh ingredients: Ensure your baking powder is not expired to get the perfect rise and crackle effect.
- Roll generously in powdered sugar: The more powdered sugar, the more dramatic and beautiful the crackle effect will be.
- Don't overbake: These cookies should be slightly soft when removed from the oven, as they'll continue to set while cooling.
- Use a cookie scoop for uniform size: This ensures even baking and a professional-looking batch of cookies.
- Let cookies cool completely before storing to prevent moisture buildup and maintain their delightful texture.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 2g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 15mg
