These chocolate crinkle cookies are a quintessential holiday treat, renowned for their striking black and white crackle pattern and incredible texture. With a crisp, sugary exterior and a soft, molten center that resembles fudge, they are a chocolate lover’s dream. While they are perfect for Christmas cookie platters, their rich flavor makes them a “must-bake” recipe all year round.
Ingredients
The Wet Ingredients
- Granulated Sugar: 1 ¾ cups (350g).
- Cocoa Powder: 1 cup (100g). Dutch-processed cocoa is recommended for a darker color and fudgier taste.
- Vegetable Oil: ½ cup. Any light neutral oil works, including olive oil.
- Eggs: 4 large.
- Vanilla Extract: 2 teaspoons.
The Dry Ingredients
- All-Purpose Flour: 2 cups (240g).
- Baking Powder: 2 teaspoons.
- Salt: ¾ teaspoon.
- Espresso Powder (Optional): 1 teaspoon, to amplify the chocolate flavor.
For Rolling
- Powdered Sugar: Approx. 1 cup.
Instructions
- Combine Cocoa and Sugar In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar and cocoa powder. Because the batter will eventually contain a significant amount of liquid, sifting the cocoa powder is not strictly necessary as lumps will dissolve during mixing.
- Add Oil and Mix Add the vegetable oil to the cocoa and sugar mixture. Beat on medium speed (starting on low to avoid a mess) until the mixture is well combined. You are looking for a bit of shine, which indicates the sugar is beginning to dissolve. If using espresso powder, add it at this stage.
- Incorporate Eggs and Vanilla Add the eggs one at a time, mixing well after each addition. Scrape down the bowl before adding the eggs to ensure even mixing. Once all eggs are incorporated, mix in the vanilla extract. The batter should look glossy and rich, resembling a “silky chocolate soup”.
- Mix Dry Ingredients In a separate bowl, whisk together the flour, baking powder, and salt. Ensure the baking powder and salt are evenly distributed throughout the flour.
- Combine the Batter Add the flour mixture to the wet ingredients. Mix on the lowest setting until just almost combined. To prevent overmixing—which activates gluten and leads to a dense, bread-like cookie—stop the mixer while streaks of flour are still visible and finish mixing by hand with a spatula.
- Chill the Dough This step is mandatory. The batter will be too sticky and liquid to bake immediately, so it must set in the refrigerator. Cover the bowl and chill for at least 4 hours, though overnight or up to 2 days is ideal.
- Preheat and Scoop When ready to bake, preheat your oven to 350°F (175°C). Scoop the chilled dough using a small trigger scoop (about 1 to 1 ½ tablespoons in size). Roll the dough between your hands to form a ball.
- Roll in Sugar Generously roll each dough ball in a bowl of powdered sugar until completely coated. Place the cookies on a baking sheet spaced about 2 inches apart to allow for spreading and airflow.
- Bake Bake for 10 to 12 minutes. The cookies are done when the edges are set and the centers have puffed up.
- Cool and Serve Allow the cookies to cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
Chef’s Tips for Success
- Flavor Variations: You can swap the vanilla extract for dark rum, bourbon, peppermint extract, or orange extract for a festive twist.
- The Double Roll: If you notice the dough absorbing the powdered sugar before baking, you can re-roll them in the sugar or dust extra on top right before they go into the oven to ensure a high-contrast crackle pattern.
- Make Ahead: You can make the batter up to 2 days in advance and keep it in the fridge. Alternatively, you can scoop the dough, freeze the balls solid, and store them in a freezer bag for up to 3 months. Thaw frozen dough in the fridge for 2 hours before rolling and baking.
- Storage: Baked cookies will last about a week in an airtight container, or up to two months if frozen.
