Cookies

Moist Chocolate Crinkle Cookie Recipe

The perfect cookies for an afternoon tea or to gift to people you care about! These chocolate crinkle cookies are always a winner, delicious every time!

Chocolate Crinkle Cookies

Chocolate crinkle cookies are the kinds of cookies that everyone loves. Except for people that don’t like chocolate, and frankly, you shouldn’t be friends with those people anyway. Want people to like you? Bake them these cookies. Need a raise? Bake your boss these cookies. Feeling sad? Bake yourself these cookies. You get the point.

For them to work, though, you need to refrigerate the batter for at least 4 hours. However, if you can, try to leave them in the fridge overnight. Your cookies will be fudgier!

I think my favourite thing about these cookies is how beautiful they are! They also taste like they’re a lot harder to make than they actually are, which is a bonus. They’re a great treat to wrap up at Christmas time in some cellophane with a ribbon and give to people – who wouldn’t appreciate home-baked cookies?

I know, there are a lot of photos, but look at how beautiful they are…

Alright, enough from me. Try out the recipe and let me know how you go in the comments!

Chocolate Crinkle Cookies
Print
Moist Chocolate Crinkle Cookies
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins
 

The perfect cookies for an afternoon tea or to gift to people you care about! These chocolate crinkle cookies are always a winner, delicious every time!

Servings: 20 cookies
Ingredients
  • 1 cup all-purpose flour (plain flour)
  • 1/2 cup cocoa powder unsweetened
  • 1 tsp baking powder
  • 3/4 cup brown sugar or granulated
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup chocolate chips
  • 1 cup powdered sugar aka icing/confectioners
Instructions
  1. In a medium bowl, mix together the flour, cocoa powder and baking powder. 

  2. In a stand-mixer bowl, combine brown sugar and vegetable oil and beat on a medium speed until combined, for 1-2 minutes. Add the eggs in one at a time, and then the vanilla, until combined.

  3. Fold in the dry ingredient mixture bit by bit. When the dough is formed, turn off the mixer.

  4. Remove the bowl from the stand mixer and add the chocolate chips. Use a wooden spoon (or your hands) to mix in until just combined.

  5. Form the dough into a ball and wrap tightly in cling-wrap. Refrigerate for at least 4 hours, or up to 24 hours. 

  6. To bake, preheat the oven to 350℉. Line two cookie sheets with baking paper and put the powdered sugar nearby in a small bowl. 

  7. Roll the dough into small balls, 1-2 inches depending on how big you want your cookies. Dip them in the powdered sugar bowl, rolling them around to coat completely, then place the dough on the baking sheets a couple of inches apart.

  8. Bake for 10 minutes, then remove and let the cookies sit on the baking sheet for a few minutes before moving to a cooling rack.


Recipe Notes
These cookies keep well in the fridge for about a week in an airtight container.

Leave a Response