ONLY TEN DAYS UNTIL CHRISTMAS!
BAKE ALL THE COOKIES!!
Are you baking up a storm in your kitchen? 'Tis the season after all. I am whipping up a whole bunch of these AH-mazing Chocolate Crinkle Cookies. Rich, sweet, chocolatey cookies, blanketed in a generous layer of powdered sugar. These cookies look like festive balls of snow, and they taste like everything you could ever want in a chocolate cookie.
I love these cookies for so many reason. First is, you can prepare the batter the night before, because it is critical that it chills for at least a few hours. Then the next morning, just roll the batter, toss each cookie in the powdered sugar, and bake! Another reason these are wonderful treats is that there is no fancy equipment or ingredients required. As long as you have a big bowl, a whisk, and a couple of cookie sheets, you are just a few steps away from decadent chocolate cookies.
After baking off my first batch, I was a bit sad because I didn't feel like the crinkles had enough powdered sugar on them (though they still tasted amazing!). The next time around, I was very generous with the powdered sugar, and now they look great! Just like the classic cookies you think of when you hear "crinkle cookies." So, pro-tip: don't be afraid to be heavy handed with your powdered sugar!
I guarantee Chocolate Crinkle Cookies will be a real crowd pleaser this Christmas season. All the chocolate lovers in your life will be begging you for these year-round!
For other chocolate cookie treats, check out the links below!
Here's what you need for Chocolate Crinkle Cookies* (Print Recipe!)
1 cup unsweetened cocoa powder
2 cups granulated sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla or almond extract
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar
Here's what you do
In a large bowl, whisk together the cocoa, sugar and oil until smooth and well combined. Add the eggs, one at a time, and whisk until glossy. Stir in the vanilla extract and set aside.
In a medium bowl, sift together the flour, baking powder and salt. Using a sturdy rubber spatula, fold the dry ingredients into the wet ingredients in three batches. Continue to stir until no dry flour bits remain, scraping down the sides of the bowl. Cover the batter tightly and chill in the fridge for at least 3 hours up to overnight.
Prepare a baking sheet with parchment paper and lightly grease the parchment paper. I used a thin layer of baking spray to be sure the powdered sugar doesn't cause cookies to stick. Preheat oven to 350 degrees.
Place the powdered sugar in a shallow bowl. Using a small cookie scoop or tablespoon, roll the batter into 1-inch balls, then roll in the powdered sugar until generously coated. Leave about 2 inches of space between each cookie.
Bake for 10 to 12 minutes, then use a thin spatula to transfer the cookies to a cooling rack. Cool completely before serving.
Cookies will last, well wrapped at room temperature, for about 4 days.
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