Chocolate Crinkle Cookies
Serves 15
10 mins prep
10 mins cook
240 mins Chill Time
260 mins total
These chocolate crinkle cookies are slightly chewy around the edges with a very fudgy interior and perfectly crinkly seams!
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To a large microwave-safe bowl, add the chocolate and heat on high power to melt, about 1 minute. Stop to check and stir. Heat in 10-second increments until chocolate can be stirred smooth. Set aside to cool, about 10 to 15 minutes.
Add the granulated sugar, oil, vanilla, and whisk to combine.
Add the eggs, optional espresso granules (enhances the chocolate flavor), and whisk to combine.
Add the flour, baking powder, salt, and stir until just combined; don’t overmix.
Cover bowl with plasticwrap and place in the fridge to chill for at least 4 hours, overnight is better. The dough is more like brownie batter than cookie dough and baking with unchilled dough absolutely will not work.
After dough has chilled, preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
Using a 2-tablespoon cookie scoop or your hands, form approximately 15 equal-sized mounds of dough; don’t flatten.
Add confectioners’ sugar to a small bowl and dredge mounds very well thorough sugar before placing on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
Bake for about 10 minutes (for very soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked and soft-looking in the center; don’t overbake. Cookies firm up as they cool.
Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.