Chocolate Crinkle Cookies
Good afternoon, Friends,
This week I am sharing one of our all-time favorite cookie recipes. Let's get to baking!
Are there any sweet tooths in the house? My husband loves all things sweet, which is another reason we were a match made in heaven ;) These Chocolate Crinkle Cookies are “just right,” not too chewy, not too crunchy, and not too chocolatey (as if that’s a thing). Colten swears these are the best and have a brownie-like consistency. I hope you enjoy this recipe!
From the Kitchen of Lady K; adapted from All Recipes
*The cookies pictured were Easter themed cookies with Cadbury eggs added on top. The chocolate candies give the cookie a bright pop of color. And, again, is there a thing as too much chocolate?
Ingredients
2 cups white sugar
1 cup unsweetened cocoa powder
½ cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup confectioners' sugar
Directions
Gather your list of ingredients.
Mix sugar, cocoa, and oil together in a medium bowl (I like to use my KitchenAid Mixer, but not required).
Beat in eggs, one at a time, until combined.
Stir in vanilla.
Combine flour, baking powder, and salt in another bowl. Gradually stir the dry ingredients into the wet ingredients until thoroughly mixed.
Cover dough and refrigerator for at least 4 hours. (*Tip: I have made the dough the night before and refrigerated it overnight, and this recipe still works great, I think you can place the dough in the fridge for shorter than 4 hours; just be sure to check the consistency of your dough).
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. (You will WANT to use parchment paper to make baking a breeze!)
Roll or scoop chilled dough into 1-inch balls
Coat each ball in confectioners' sugar and place 1 inch apart on the prepared cookie sheets.
Bake in the preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a few minutes before transferring to wire racks to cool.
Repeat Steps 9 and 10 to bake the remainder of your cookies.
TIPS:
If you don't want to make the cookies all at once, you can wrap any extra dough and freeze it for later.
Storage - Once baked, these cookies will freeze very well in Ziploc bags. Additionally, you can store them in an air-tight container for up to 5-7 days, and the cookies will still stay soft and delicious.
For a Holiday or particular season, you can always “dress” the cookies up with accents. During the Easter season, I added dark chocolate Cadbury eggs, and the result was drool-worthy cookies!
Lady K’s One Thing:
Pioneer Woman Cookie Scoop! https://bit.ly/3KGHydc
Not gonna lie, I can be a sucker for the latest and greatest cooking gadget for the kitchen. However, this cookie scoop has become a necessity for baking. The cute pattern also makes me smile when I pull it out of the drawer to use! It is also super versatile - use it to ball a melon/fruit or to make the perfect-size cake balls.
Enjoy!
Yours truly,
Lady K
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