These Chocolate Crinkle Cookies are a chocolate lover's dream come true. They're soft, gooey, fudgy, and take just 10 minutes to prep!
– ½ cup chopped chocolate or chocolate chips (3 oz or 90 grams) – ¼ cup canola oil (50 grams or 11.8 oz) – ½ cup brown sugar, lightly packed (80 grams) – 2 large eggs – 1 teaspoon vanilla extract – 1 cup all purpose flour (130 grams) – ¾ cup powdered sugar (80 grams) – ½ cup unsweetened cocoa powder (40 grams) – 1 teaspoon baking powder – ¼ teaspoon salt – ½ cup powdered sugar (for rolling)
– In a small bowl, combine chocolate and oil. Microwave on high for 40 seconds and stir until melted (pop it back in the microwave for a short time if necessary). Set aside to cool slightly.
– In a large bowl, combine brown sugar, eggs and vanilla.
– Add melted, slightly cooled chocolate and mix until combined. – Add flour, powdered sugar, cocoa powder, baking powder and salt and mix until combined.
– The dough will be very sticky, like a very thick brownie batter so it does need to chill. Cover with plastic wrap and chill just until workable (you don't want it too firm), about 1 hour in the fridge or 10-15 minutes in the freezer.
– Scoop cookies with a 2-3 tablespoon cookie scoop, roll in powdered sugar, and place on parchment lined baking sheets at least 2 inches apart (I like to bake 6-9 per pan).
– Bake for 8-10 minutes, depending on how large your cookies are. They may be slightly puffed in the centers but will deflate slightly as they cool. If you like your cookies thinner, simply scoop your cookie and then flatten slightly before coating in powdered sugar.