Chocolate Crinkle Cookies coated in powdered sugar.
I love making these Chocolate Crinkle Cookies at Christmas time. I just made a batch to give away to neighbors and friends along with several other kinds of cookies. This recipe is for all the chocolate lovers out there because not very many Christmas cookies are chocolate.
I think this recipe is a little finicky when it comes to how much flour to add. I think it depends on several factors including: how you measure your flour (the scoop & knife method or packing it down), the brand of flour you use, whether you hand mix or use an electric mixer, and even the climate. My sister makes this recipe as listed below to a T. When I made it I used cheap $1.49 flour from Aldi (love Aldi prices), the climate was humid, and I used a stand electric mixer. I needed to add about 1/4 cup extra flour to thicken up the batter. I blame this on one of the factors above. From past experience I find that if you hand mix batters they turn out thicker, maybe it is just me.
I heard that the powdered sugar will stick better if you first lightly coat it in regular sugar first so I used 2 bowls: 1 for regular granulated sugar and 1 for powdered sugar. It seemed to work well, the cookies stayed coated in powdered sugar without any melting off.
Recipe makes about 60 cookies depending on the size you make them. If you don’t need a ton then you can cut the recipe in half.
- 1 cup unsweetened cocoa powder
- 2 cups sugar
- ½ cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla
- 2 cups all purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon salt
- -For Coating-
- 2 Tablespoons granulated sugar
- ½ cup powdered sugar
- Mix cocoa powder, sugar, oil, eggs, and vanilla together.
- Mix in flour, baking powder, and salt. (*You may need to add up to an extra ¼ cup of flour, see note below)
- Chill dough covered in the frig for at least 3 hours or overnight.
- After dough has been chilled Preheat oven to 350 F. degrees.
- Line a cookie sheet with a non stick baking mat or grease cookie sheet.
- Scoop dough into 1" balls and roll lightly in granulated sugar then roll generously in powdered sugar.
- Place on greased cookie sheet.
- Bake for 10 -12 minutes. Move to cooling rack about 5 minutes after taking out of oven.
*The batter for these cookie will be a little on the thin side compared to other cookie doughs recipe but if the batter is very thin add up to 1/4 cup extra flour to thicken it up. *Please Note* the batter will thicken up quite a bit after refrigeration.