½cupchopped chocolate or chocolate chips(3 oz or 90 grams)
¼cupcanola oil(50 grams or 11.8 oz)
½cupbrown sugar, lightly packed(80 grams)
2large eggs
1teaspoonvanilla extract
1cupall purpose flour(130 grams)
¾cuppowdered sugar(80 grams)
½cupunsweetened cocoa powder(40 grams)
1teaspoonbaking powder
¼teaspoonsalt
½cuppowdered sugar(for rolling)
Instructions
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.
Preheat the oven to 350 degrees F.
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.
Allow to cool for 5 minutes before removing from the pans to cool completely.
Video
Notes
Notes:
Line the baking sheets. Lining with parchment paper or a baking mat not only makes for easy cleanup, but also prevents the cookies from spreading way too much.
Chill the dough. Before chilling, the dough will be very sticky and difficult to handle. Make sure you chill it for about 1 hour in the fridge or 10-15 minutes in the freezer. This also helps prevent spreading.
Place the cookies 2 inches apart. These cookies will naturally spread just a little bit no matter what. Make sure you leave space so they don't run into each other.
Roll the dough in sugar. The powdered sugar coating adds extra sweetness, but it also adds contrast so you can really see the crinkling effect.
Prefer thinner cookies? These cookies are thick, rich and fudgy. If you like your cookies thinner, simply scoop your cookie and then flatten slightly before coating in powdered sugar.
Storing:Chocolate Crinkle Cookies will last in an airtight container at room temperature for up to 5 days, in the fridge for a couple of weeks, or in the freezer for up to 3 months. To serve again, thaw in the fridge if frozen or warm in the microwave.