Every Tuesday is treat day at work. This week, it was my turn, along with three other co-workers. I decided to bring these gorgeous looking powdered chocolate cookies. I first made these delicious cookies last week for my family. They loved them so much, I thought my friends at work would love them too. The hard part was waiting for three hours for the dough to chill but it was worth the wait because the cookies came out crispy on the outside and soft and fudgy on the inside. It’s like eating brownies but better! I am glad I brought these chocolate cookies for treat day today, my co-workers loved it. Some even asked for the recipe. Yummy!
Cooking Tips for Perfect Cookies
To ensure your chocolate crinkle cookies turn out perfectly every time, measure your ingredients accurately. Use a kitchen scale if possible, especially for flour. Too much flour can make the cookies dry and dense, while too little can lead to a gooey mess. Also, make sure to chill your dough for the full three hours. This step is crucial for achieving that perfect texture. If you are short on time, you can chill the dough in the freezer for about 30 minutes, but keep an eye on it. Another tip is to use high-quality cocoa powder. It really makes a difference in flavor. Don’t skip the rolling in powdered sugar, as this gives the cookies their signature crinkle look and adds a delightful sweetness. Lastly, bake in small batches to ensure even cooking. If you overcrowd your baking sheet, the cookies may not spread properly and could end up uneven.
Ingredient Notes
The star of this recipe is definitely the cocoa powder, so choose a good quality brand for the best results. Dutch-processed cocoa will give the cookies a richer color and deeper flavor compared to natural cocoa. For the sugar, granulated sugar works best for sweetness, while brown sugar adds moisture and a slight caramel flavor. You can also experiment with different types of chocolate chips. Semi-sweet is the classic choice, but dark chocolate or even white chocolate chips can add a fun twist. If you want to add a little flair, consider mixing in some chopped nuts or dried fruit for added texture. Just be aware that these additions might alter the baking time slightly. Lastly, be mindful of the eggs you use; fresh eggs will give the best results in terms of fluffiness and texture.
Storage Instructions and Variations
Once your chocolate crinkle cookies cool completely, store them in an airtight container at room temperature. They will stay fresh for about three to four days. If you want to keep them longer, consider freezing them. Just place the cooled cookies in a single layer on a baking sheet, freeze for a couple of hours, then transfer them to a freezer-safe bag or container. They will last for up to three months in the freezer. For variations, try adding a teaspoon of espresso powder to the dough for a mocha flavor. You can also swap out some of the all-purpose flour for almond flour for a nutty twist. If you’re feeling adventurous, drizzle melted chocolate over the cooled cookies for an extra indulgent treat. These simple variations can elevate your crinkle cookies and keep things exciting!
Frequently Asked Questions
Can I use butter instead of vegetable oil?
Yes, you can use melted butter in place of vegetable oil. Just make sure to let it cool a bit before mixing it in with the other ingredients.
How should I store leftover cookies?
Store the cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for up to three months.
Can I make the dough ahead of time?
Absolutely, you can make the dough ahead of time and chill it in the fridge for up to 24 hours. Just remember to let it sit at room temperature for a few minutes before rolling it out and baking.
What should I serve with chocolate crinkle cookies?
These cookies pair wonderfully with a glass of milk or a scoop of vanilla ice cream. They also make a great addition to a dessert platter for parties.
What common mistakes should I avoid?
One common mistake is not chilling the dough long enough, which can affect the texture. Also, make sure to measure your flour accurately to avoid overly dry or gooey cookies.
Chocolate Crinkle Cookies
Ingredients
- 1/2 cup vegetable oil
- 4 oz unsweetened baking chocolate melted, cooled
- 2 cups granulated sugar
- 2 tsp vanilla
- 4 eggs
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup powdered sugar
Instructions
- In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
- Heat oven to 350°F. Grease cookie sheet or line with silicon mat.
- Drop dough by tablespoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
- Bake 12-15 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.
Notes
Nutrition
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