Chocolate Crinkle Cookies

These confectioners’ sugar-dusted, rich, chewy chocolate crinkle cookies will make you dream about snow falling during prime cookie season.

No matter what time of the year, I am always baking.

I find it the most relaxing, therapeutic activity.

Sundays are my day to bake.

As a health/fitness nut with a sweet tooth, when I make all those treats on Sunday, then between my husband and I, we can bring the leftovers to work the next day.

Nothing brightens up a Monday like sharing cookies, cake or pie in the office kitchen.

The opportunity to share is one of the best things about baking.

During the holidays, everyone else realizes the joys of creaming butter and sugar, cracking eggs and folding flour into batter to create bakery-worthy confections.

Why does this have to be limited to November and December?

I think if baking were a year round ritual, people would be filled with far more happiness and joy (and calories–that’s ok, too)!

Full disclosure, I actually baked these chocolate crinkle cookies back in early October.

Of course that was premature considering no snow had fallen yet. 

What I love about crinkle cookies are how they turn out with the most beautiful cracks and unique patterns.

That contrast of chocolatey brown with powdered sugar always has a striking look. 

How To Make Chocolate Crinkle Cookies

To make these chocolate crinkle cookies, the first step is to melt the bittersweet chocolate.

While the chocolate is melting, I whisk together the eggs and vanilla extract in a small bowl.

In a large bowl, I combine the dry ingredients–flour, cocoa powder, baking soda and salt.

When nearly everything is ready, I beat the granulated sugar and oil and drizzle in the melted chocolate.

Then I add the egg mixture followed by the dry ingredients. 

It helps to let the dough chill in the fridge and rest for at least 30 minutes. Overnight is even better. 

Finally, I scoop out each ball of dough and roll is in confectioners’ sugar (a.k.a. snow).

As the chocolate crinkle cookies bake, they get those signature cracks and fissures. 

These sugar-dusted, rich, chewy chocolate treats always have me dreaming about a snowfall during cookie season.

Chocolate Crinkle Cookies

• Author: Paige Adams
• Prep Time: 30 minutes + 30 minutes – 1 day chilling
• Cook Time: 11-12 minutes
• Total Time: 41-42 minutes + 30 minutes – 1 day chilling
• Yield: 42 cookies 1x

These confectioners’ sugar-dusted, rich, chewy chocolate crinkle cookies will make you dream about snow falling during prime cookie season.

Ingredients

• 4 ounces unsweetened chocolate, roughly chopped
• 4 extra-large eggs at room temperature
• 1 teaspoon vanilla extract
• 1–3/4 cups all-purpose flour
• 1/4 cup Dutch-processed cocoa powder
• 1–1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 teaspoon sea salt flakes
• 1/2 cup vegetable oil
• 1–3/4 cups granulated sugar
• 1 cup confectioners’ sugar, sifted

Instructions

1. In a medium saucepan, bring 1 inch of water to a low simmer. Place the chocolate in a heatproof bowl over the saucepan without the water touching the bottom. Stir occasionally until the chocolate has melted. Keep warm.
2. In a small bowl, whisk to gather the eggs vanilla extract.
3. In a medium bowl, combine the flour, cocoa powder, baking powder and both salts.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat together the oil and granulated sugar for 1 minute on low speed. Pour in the melted chocolate and mix until combined, about 30 seconds.
5. Use a spatula to scrape the bottom and sides of the bowl. On medium speed, beat in the eggs, one at a time, about 5 seconds per egg. After the eggs have been added, beat for an additional 20-30 seconds until fully combined.
6. Add the dry ingredients and mix for 30 seconds until a shaggy dough forms. Remove the bowl from the stand mixer. Bring the dough together with your hands and cover the bowl with plastic wrap. Refrigerate until firm, at least 30 minutes or overnight.
7. Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment.
8. Place the confectioners’ sugar in a bowl. Portion the dough using a 3/4-ounce (1-1/2-tablespoon) ice cream scoop. Roll the balls in the sugar and place them 2 inches apart on the prepared sheet pans. Sprinkle each one with a pinch of confectioners’ sugar.
9. Bake the cookies for 8 minutes, rotate the sheet pan and bake for an additional 3 to 4 minutes until crinkled and set in the middle. Cool the cookies on the pan for 1 to 2 minutes before transferring to a wire rack to cool completely.
10. Store in an airtight container up to 3 days. The dough can be kept in the refrigerator up to 1 week.

Notes

Adapted from Cookie Love by Mindy Segal