These striking cookies are a perfect holiday cookie. These chocolate crinkle cookies are just like little brownies but in cookie form. These are great to make with the entire family.
I dare you to not lick your fingers when you make these cookies. I love these cookies because they bring out the kid in all of us. The dough takes on a consistency like Play-Doh after it comes out of the refrigerator. Honestly who didn’t like playing with that when you were a kid?
I love making these listening to Christmas music or with a Christmas movie on however they are great all year round.
In this recipe
Instead of using butter like most recipes this one calls for oil. I prefer to use avocado oil however any neutral oil such as canola or vegetable works well. By using oil and cocoa powder this helps create the fudgy texture that is reminiscent of a brownie.
Another great part about using oil is that the cookies stay softer longer. Since oil is liquid at room temperature it keeps these cookies and the perfect snackable consistency far longer than it will take for you to eat them. This ensures that every cookie is just like it was when it was baked, well within reason.
Additionally these cookies need to be refrigerated for at least 4 hours. These are perfect to mix in the morning, run some errands, and then they are ready for making later on that day. Alternatively the dough can be refrigerated overnight and then made the next day.
Personally I prefer the latter method just in case the day gets away from me. The dough is good in the refrigerator for up to 24 hours.
Rolling the dough is the best part. I prefer to use the 2 tablespoon scoop for larger cookies. However the 1 tablespoon scoop works just as well. It is important to roll the cookie dough pretty quickly because you don’t want it to get too warm. If it does it will get all over the place. Then you really will lick your fingers.
Chewy and Fudgy Chocolate Crinkle Cookies
- 2 tablespoon cookie scoop
- Lined sheet pan
- Mixing Bowl
- Stand mixer with paddle attachment
- 1 cup cocoa powder unsweetened
- ½ cup canola oil or other neutral flavored oil
- 1 cup sugar
- ¾ cup brown sugar packed
- 4 eggs
- 2 tsp vanilla
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp espresso powder
- ¾ tsp salt kosher
- ½ cup powdered sugar
- In a mixing bowl combine the flour, salt, espresso powder, and baking powder. Mix until combined.
- In a stand mixer, on medium speed, combine the oil and cocoa powder until mixed thoroughly.
- Add the sugar and increase the speed to medium-high. Mix until thoroughly combined. The mixture will look gritty and that is ok. Add the eggs one at a time allowing for complete incorporation before adding the next. Scrape the sides as needed. Then add the vanilla.
- Reduce the speed to low and add the flour mixture. Mix until the flour disappears. Pour into the mixing bowl and cover. Refrigerate for at least 4 hours or overnight. The dough is good in the refrigerator for up to 24 hours.
- Preheat the oven to 350°F or gas mark 4.
- Using the cookie scoop roll the dough into a ball and coat in the powdered sugar. Place on the lined sheet pan. Give a 2 inch space between each cookie. Bake for 12 minutes. The baking time is per pan of cookies. Allow for the cookies to set a few minutes before transferring to a cookie rack. Repeat as many times as necessary until you run out of dough, allowing the sheet pan to cool completely before baking again.
- The dough can be frozen for up to 4 weeks.
- Not all of the powdered sugar will be used.
- If using the 1 tablespoon scoop double the number of cookies expected.