Soft tender chewy chocolate crinkle cookies are a classic Christmas cookie that tastes like a rich fudgy brownie with a crackly crust and coated in sugar.
- 1 cup all-purpose flour
- 1/2 cup cocoa powder, unsweetened
- 1 teaspoon baking powder
- pinch of salt
- 1/4 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1/4 cup confectioners’ sugar (for the coating)
In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside
In a medium bowl, use a hand mixer to beat together oil and sugars on medium-low speed until combined. Add vanilla and eggs, one at a time, and beat until combined.
Gradually add the dry ingredients into the wet ingredients, and beat on low speed until just combined, scraping down the sides.
Note that the dough is will be very sticky.
Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 2 hours, up to overnight.
If chilling the dough overnight, place the cookie dough on the counter for 10-20 minutes before rolling into balls.
This will allow it to warm up slightly, otherwise the cookies will be thicker and will not spread as much.
Preheat oven to 350F.
Line a half sheet baking pan with a silicone mat or parchment paper, and set aside.
Place confectioners’ sugar into a shallow plate.
Remove cookie dough from the refrigerator.
Use a cookie scoop to scoop out 1 tablespoon of cookie dough and roll into a ball.
Roll the cookie ball into a shallow plate of confectioners’ sugar and coat it completely.
Place the cookie balls 2 inches apart on the lined baking sheet.
Repeat until you have used up all the cookie dough.
You may have to bake these in 2 batches.
Bake for 10-12 minutes, until just set.
They will be soft to the touch and will appear slightly underbaked, but they will firm up as they cool. Give the baking sheet a few gentle taps on the kitchen counter.
Allow the cookies to cool in the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
How to store:
Store in an airtight container at room temperature for up to 1 week.
How to freeze:
Freeze the rolled dough balls (before they are coated in confectioners’ sugar) in a freezer bag for up to 3 months. To bake, allow it to thaw in the refrigerator, then roll in sugar and bake as per recipe instructions.
How to make a double batch:
You can easily double the recipe to make a larger batch of cookies. Refrigerate the dough or uncoated cookie balls at any point that you are waiting for the oven to be ready.