Hi Everyone! I’m so excited to be starting this new journey into the blogging world. To celebrate this new adventure, I thought I would treat myself (and you) to some yummy chocolate crinkle cookies! Why not start off a new chapter in life with a reward, right!? This is a super simple recipe and the chewy, chocolaty crinkle cookie is the perfect dessert for any occasion, whether you’re at home with the kiddos on a lazy weekend, or want to include this in a batch of Christmas cookies at a holiday party. These cookies are actually a regular for Santa every year at our house. I make these along with Gingerbread Cookies and Russian Tea Cakes every year. The powdered sugar from the crinkle cookies and Russian Tea Cakes remind me of snow, perfect for the winter holiday season. And gingerbread cookies are an obvious, and yummy, choice. I also love to make Corn Flake Christmas Wreaths around this time of year too!
Me love poetry…and cookies! — Cookie Monster
As with any recipe, start out by getting all your ingredients prepared and ready to go. It’s best to let cold ingredients sit out until they reach room temperature (mainly just the eggs for this recipe). Start out by combining the sugar, cocoa powder, and oil together in a mixer. Once combined, you can add the eggs and vanilla. In a separate bowl, combine the dry ingredients including the flour, salt, and baking powder. Mix the wet and dry ingredients with a wooden spoon until evenly distributed and you have a sticky, gooey, chocolate batter. Cover with plastic wrap and put in the freezer for about an hour or two. You can also keep it in the refrigerator for at least 4 hours, or overnight, if you have the time and patience (which I never do!).
The batter should be easy to work with and roll into 1.5-2 inch balls after it’s been chilled a while, otherwise, you’ll just have a sticky mess. Line two cookie sheets with parchment paper and preheat your oven to 350° F. Cover each dough ball in powdered sugar and place on the cookie sheets. Make sure to leave some space between the balls since they’ll flatten out once in the oven. Bake for 12-13 minutes, and voila – delicious, rich, chocolatey crinkle cookies at your service!
Yum!! Now I have to practice self control and try not to eat all these myself! This is so fun already, I’m so looking forward to posting again and showing you all how I make Russian Tea Cakes. I’ll try to take more pictures next time.
Chocolate Crinkle Cookies
- 1/2 Cup Unsweetened Cocoa Powder
- 1 Cup Granulated Sugar
- 1/4 Cup Vegetable Oil
- 2 Eggs (at room temperature)
- 1 Tsp Vanilla Extract
- 1 Cup All Purpose Flour
- 1/2 Tsp Salt
- 1 Tsp Baking Powder
- 1/2 Cup Powder Confectioners Sugar
- Add cocoa powder, sugar, and oil into a bowl and mix in a mixer or by hand with a whisk until combined.
- Once combined, add eggs and vanilla and continue to mix until smooth (about 1 minute).
- In separate bowl, combine flour, salt, and baking powder and combine.
- Carefully combine wet and dry ingredients together and mix with a wooden spoon or spatula.
- Cover chocolate batter with plastic wrap and put in freezer for 1-2 hours.
- Preheat oven to 350° F and line two cookie sheets with parchment paper.
- Spoon out batter and roll into 1.5-2 inch balls.
- Dip each ball into bowl of powdered sugar until covered before placing on cookie sheet.
- Continue until all batter is gone.
- Bake in preheated oven for 12-13 minutes.
- Let sit in cookie sheet for a minute, and then transfer to a cooling rack until completely cooled.
- Enjoy with a nice cold glass of milk!