Chocolate Crinkle Cookies
These classic cookies have a rich, fudgy brownie-like center with a distinctively cracked surface coated in powdered sugar. The mandatory chilling period is essential for the dough to firm up, making it easy to handle and creating the signature crinkle effect during baking.
An original recipe by Forkin
- Total time
- 3 hr 42 min
- Serves
- 12
- Difficulty
- Medium
- Per serving
- 419 kcal
Allergen information: may contain eggs and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dough
- 120 mlvegetable oil
- 115 gunsweetened chocolate, chopped
- 400 ggranulated sugar
- 4 pcsegg
- 2 tspvanilla extract
- 240 gall-purpose flour
- 2 tspbaking powder
- 0.5 tspsalt
coating
- 120 gconfectioners sugar
Equipment
spatula · wire rack · baking sheet · mixing bowl · parchment paper · whisk · oven · small bowl
The method
Step by step
- 1
Melt the unsweetened chocolate in a small, microwave-safe bowl in 30-second intervals or in a heatproof bowl set over a saucepan of simmering water. Set aside to cool slightly.
About 3 min
Cook’s note: Be careful not to overheat the chocolate, as it can become grainy.
- 2
In a large mixing bowl, whisk together the vegetable oil and granulated sugar until well combined.
About 1 min
- 3
Whisk the cooled, melted chocolate into the sugar mixture until smooth and glossy.
About 1 min
- 4
Add the eggs one at a time, mixing thoroughly after each addition until the batter is thick and well-emulsified.
About 2 min
- 5
Stir in the vanilla extract.
About 1 min
- 6
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
About 1 min
Cook’s note: Whisking the dry ingredients together ensures the leavening is evenly distributed.
- 7
Gently fold the dry ingredients into the wet ingredients with a spatula until just combined. Do not overmix.
About 2 min
Cook’s note: The dough will be very soft and sticky at this stage.
- 8
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 3 hours, or overnight, until it is firm enough to handle.
About 1 min
Cook’s note: This chilling step is crucial and cannot be skipped.
- 9
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
About 5 min
- 10
Pour the confectioners' sugar into a shallow bowl or dish.
About 1 min
- 11
Use a small cookie scoop or your hands to shape the chilled dough into 2.5cm (1-inch) balls, then roll them generously in the confectioners' sugar to coat completely.
About 10 min
Cook’s note: A thick coating of sugar creates a more dramatic crinkle effect.
- 12
Arrange the coated dough balls on the prepared baking sheets, leaving about 5cm (2 inches) of space between them for spreading.
About 2 min
- 13
Bake for 10 to 12 minutes, until the cookies have puffed up and the surfaces are covered in cracks. The centers should still be soft.
About 12 min
Cook’s note: Avoid overbaking to maintain a fudgy interior.
- 14
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
About 5 min
Cook’s note: The cookies will be fragile when hot, so letting them set on the pan is important.
Per serving
Nutrition
- Calories
- 418.9kcal
- Protein
- 5.5g
- Carbs
- 61.7g
- Fat
- 17g
- Fibre
- 2.1g
- Sugar
- 43.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container at room temperature for the best texture.
These cookies are best enjoyed at room temperature.
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