Soft on the inside and crisp on the outside, chocolate crinkles are both brownie and cookie combined in each and every bite. Perfectly rich and fudgy with a crackle coating dusted in powdered sugar.
Prep time: 20 minutes
Chill: 4 hours (for best results)
Bake: 8-10 minutes
Makes: 24 cookies / 2 dozen
Ingredients you will need:
1/4 cup vegetable oil
Included in the kit (listed below in bold):
Gather your kitchen essentials:
Medium-sized mixing bowl
(optional) #70 (1 tbsp) cookie scoop
(optional) parchment paper
Helpful tips & tricks:
For even proportions, use a #70 (1 tbsp) cookie scoop.
Only bake one cookie sheet at a time.
For easy clean-up, use parchment paper to line the cookie sheets or wire racks.
For best results, allow cookie sheet to cool completely between batches.
Add cocoa powder, sugar and vegetable oil to a medium bowl. Beat with electric mixer at medium speed for 2 to 3 minutes.
Mix in eggs and vanilla extract at low speed until blended (about 30 seconds).
Add flour mixture and beat at low speed until combined, being careful not to overbeat. Dough will have a sticky, fudgy consistency.
Cover dough and chill for at least 4 hours.
Preheat oven to 350°F (325°F for dark or nonstick cookie sheet).
Shape dough into ball about 1 tbsp in size. Drop dough ball into powdered sugar, and gently roll until completely coated. Remove dough ball and gently roll between your hands to round out and remove excess powdered sugar. Repeat for each dough ball, discarding excess powdered sugar.
Place dough balls 2 inches apart on a cookie sheet.
Bake 8 to 10 minutes, or until cookie edges are set. Let cool 1 minute.
Transfer to wire rack, and let cool completely.