Chocolate Crinkle Cookies

Hey there, fellow home baker!

So glad you’re here. Let’s make some cookies. And not just any cookies—we’re talking about those amazing chocolate crinkle cookies. You know, the ones that look like they’re covered in fresh snow, with a fudgy, brownie-like center?

Seriously, they’re magic.

These cookies are a holiday classic. And the best part? We’re going to use a super simple, no-chill method that still gives you that perfect, crackled look. I’ve tried a million different recipes, and this one is the winner. It’s foolproof.

Let’s do this.

The Game Plan

Before we start, here’s a quick rundown of what we’re going to do.

• Prep Time: 15 minutes of hands-on work. That’s it.
• Bake Time: A super fast 10-11 minutes.
• Chill Time: This is the secret. We’ll let the dough rest for about 3 hours to get that perfect texture.
• Yield: This recipe makes about 18 cookies. Need more? Just double or triple the ingredients. It’s easy to scale.

Here’s a quick look at how the ingredients change if you want to make a bigger batch:

Original Recipe (18 cookies)	Double Batch (36 cookies)	Triple Batch (54 cookies)
1 cup granulated sugar	2 cups granulated sugar	3 cups granulated sugar
1/4 cup oil	1/2 cup oil	3/4 cup oil
1/2 cup cocoa powder	1 cup cocoa powder	1 1/2 cups cocoa powder
2 large eggs	4 large eggs	6 large eggs
1 tsp vanilla extract	2 tsp vanilla extract	3 tsp vanilla extract
1 cup all-purpose flour	2 cups all-purpose flour	3 cups all-purpose flour
1 tsp baking powder	2 tsp baking powder	3 tsp baking powder
1/4 tsp salt	1/2 tsp salt	3/4 tsp salt
1/4 cup powdered sugar	1/2 cup powdered sugar	3/4 cup powdered sugar

What You’ll Need

Equipment: A stand mixer with a paddle attachment is best. If you don’t have one, a hand mixer works fine. You’ll also need a mixing bowl, a cookie scoop, a baking sheet, and some parchment paper.

Ingredients:

• Sugar: 1 cup granulated sugar.
• Oil: 1/4 cup vegetable or canola oil.
• Cocoa Powder: 1/2 cup. Use good stuff for a richer flavor.
• Eggs: 2 large eggs. Make sure they’re at room temp! It makes a difference.
• Vanilla: 1 teaspoon vanilla extract.
• Flour: 1 cup all-purpose flour.
• Baking Powder: 1 teaspoon.
• Salt: 1/4 teaspoon.
• Powdered Sugar: 1/4 cup for coating. Don’t be shy with this.

Ingredient Swaps:

• For the oil: Any neutral-flavored oil works, like canola or grapeseed.
• For the sugar: You can swap half the white sugar for brown sugar. It gives the cookies a deeper, molasses-rich flavor.
• For the cocoa: Want a super dark cookie? Use Dutch-processed cocoa powder. It gives a richer color and less bitterness.
• For the flour: You can use a 1:1 gluten-free baking blend if you want a gluten-free cookie.
• For a vegan version: Use a plant-based oil and a flax egg or other egg replacer. The texture might be a little different, but they’ll still be delicious.

The Method: Let’s Bake!

Step 1: Wet Ingredients.

Grab your stand mixer. Put the granulated sugar and oil in the bowl and beat them until they’re smooth. It should look a little like wet sand.

Next, add the cocoa powder and mix it in. Then, throw in the two eggs and the vanilla. Beat it all together until you have a thick, glossy paste. It should look a little darker than brownie batter. Don’t overdo it here—just mix until everything is combined.

Step 2: Dry Ingredients.

Turn the mixer to low. Add the flour, baking powder, and salt. Mix just until you can’t see any more streaks of flour. Stop there. If you mix for too long, your cookies will come out tough and dense. We want chewy, fudgy cookies, not hockey pucks!

Step 3: The All-Important Chill.

The dough will be super sticky. Transfer it to an airtight container and pop it in the fridge for at least 3 hours. This step is non-negotiable! It firms up the dough, making it easy to roll, and helps create those awesome crinkles.

Step 4: Bake It Up.

When the dough is ready, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Pour your powdered sugar into a separate bowl.

Use a cookie scoop to portion out the dough. Roll each piece into a smooth ball, about 1 inch. Now, this is the fun part: give each ball a generous roll in the powdered sugar. Make sure it’s completely coated. You can even roll it twice!

Place the coated balls on the baking sheet about 2 inches apart.

Step 5: Into the Oven!

Bake for just 10-11 minutes. They’re done when the edges look set but the center still seems a little soft. Do not over-bake these! Over-baking is the number one mistake people make.

When you pull them out, they’ll have those beautiful cracks and a snowy look. Let them cool on the baking sheet for a few minutes before moving them to a wire rack.

Some Fun Ideas

This recipe is a great starting point. Here are a few ways to mix things up:

• Extra Chocolate: Add white chocolate chips or chopped nuts to the dough for a richer cookie.
• Spicy Kick: A pinch of cayenne pepper in the dough gives them a surprising warmth.
• More Flavor: Add a half-teaspoon of instant espresso powder to the dough to make the chocolate flavor pop. Or, try a few drops of peppermint extract for a holiday twist.

Serving & Storing

Serving: These cookies are perfect with a cold glass of milk, hot cocoa, or a cup of coffee.

Storing: Once they’re cool, keep them in an airtight container at room temperature. They’ll stay soft and delicious for about 3-4 days.

Freezing: These cookies freeze great! Put them in an airtight container or freezer bag, and they’ll keep for up to a month. Just thaw them at room temp when you’re ready to eat them. You can also freeze the dough and just slice and bake whenever you get a craving.

Enjoy your delicious cookies!

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