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Chocolate crinkle cookies

A rich chocolate cookie with a crispy sugar coated exterior
Prep Time20 mins
Cook Time15 mins
Resting time2 hrs
Total Time2 hrs 35 mins
Course: Dessert
Cuisine: American
Keyword: cookies, chocolate crinkle cookies, chocolate cookies
Servings: 26 cookies
Author: Mia Kouppa

Equipment

  • Stand mixer
  • Baking tray

Ingredients

  • 6 oz dark chocolate, chopped
  • 1 1/4 cup ( 187 grams) all purpose flour
  • 3/4 cup (90 grams) cocoa powder
  • 2 tsp baking powder
  • 1/8 tsp salt
  • 1/2 cup (125 mL) vegetable oil
  • 1/2 cup (100 grams) packed brown or golden sugar
  • 3/4 cup (150 grams) granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract

For the topping

  • 3 tbsp granulated sugar for rolling
  • 1 cup (130 grams) icing sugar for rolling

Instructions

  • In a double boiler, melt the chopped dark chocolate. Alternatively, you can melt the chocolate in the microwave. Let cool while you prepare the next steps.
  • Combine the dry ingredients: flour, cocoa, baking powder and salt in a bowl. Whisk to combine.
  • In a stand mixer using the paddle attachment, beat together the oil and the brown sugar and granulated sugar on medium speed for about 2 minutes. It will look crystallized.
  • Add the eggs, and vanilla. Mix on medium-low until combined.
  • Next add in the melted dark chocolate and mix on low speed until fully combined.
  • With the mixer still on low speed slowly add in the flour mixture. Beat until just well combined. The cookie dough will be stiff and slightly sticky.
  • Place the cookie dough in a clean bowl, cover it with plastic wrap, so that the wrap touches the dough; and refrigerate for 2 hours. This will help prevent the cookies from expanding and spreading out too much while baking.
  • Preheat your oven to 350 degrees Fahrenheit. While your oven is preheating, let your dough sit out at room temperature for 10-15 minutes.
  • Line a baking sheet with parchment paper. For each cookies, take a heaping tablespoon of dough and form a ball. Roll the cookie dough ball first in the granulated sugar, then in the icing sugar, till completely and thoroughly covered. Place the balls 3 inches apart on the baking pan. (Rolling the cookie dough first with granulated sugar, was a tip we learned from the baking queen, Sally's Baking Addiction.)
  • Bake the cookies for approximately 12 minutes. Remove the cookies from the oven and let them rest on the baking sheet for a few minutes before transferring then to a wire rack to cool completely.
  • Enjoy!