Chocolate Crinkle Cookies
These Chocolate Crinkle Cookies are one of my favorite Christmas cookie recipes! Also called snowcaps, they are fudgy and soft in the middle, like a brownie.
Ingredients
- 1 cup all-purpose flour (5 ounces by weight)
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/3 cup oil*
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup confectioner's sugar for rolling
Instructions
- In a bowl, whisk to combine the flour, cocoa, baking powder, and salt.
- In another bowl, whisk to combine the sugar, oil, eggs, and vanilla.
- Add the dry ingredients to the wet, and mix until no flour streaks remain. Chill the dough for at least 4 hours and up to overnight.
- Use a medium (1.5 tbsp) cookie scoop to portion out the dough, then roll into balls. They should be about 1” in diameter.
- Preheat oven to 350F. Line a baking sheet with a silicone mat or parchment paper.
- Roll the balls in confectioner’s sugar until generously and completely coated, then place 12 on a sheet pan.
- Bake for 9-10 minutes, until the cookies are crinkled and puffed up into a mound shape. You want to underbake this type of cookie, so it's fine if it looks a little raw in the cracks, as it will continue cooking slightly out of the oven.
- Let cool slightly to set, then enjoy!
Notes
*Any neutral oil works, and I actually even like olive oil.
Nutrition
Calories: 190kcal, Carbohydrates: 30g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Cholesterol: 31mg, Sodium: 92mg, Fiber: 2g, Sugar: 20g