Fudgy Chocolate Crinkle Cookies
Chocolate crinkle cookies are delicious and perfectly festive for your holiday baking! These cookies are very brownie-esque in flavor and texture. And that makes me happy! I love the way the powdered sugar coating cracks and gives texture and such a snowy appearance to these fudgy cookies.
I used roughly tablespoon sized pieces of dough for my cookies and got about 2 dozen cookies, you can increase or decrease the size of your cookies as desired - just increase or decrease baking time accordingly if you want to maintain that chewy, fudgy center!
Today I'm home with a sick 5-year old (we saw the flu notice on her daycare's door, and the very next day she came down with a high fever and has been very tired). So I'm watching way too much Pioneer Woman on Food Network and getting way too many (more) ideas about playing in the kitchen! I envision a few PW recipes showing up here in the not so distant future. Her chicken spaghetti was calling to me as a wonderful way to use up some of the roast turkey I have in the refrigerator today. That may be dinner tonight!
I was telling my daughter about the Boarding House they opened, and that you can visit the Lodge and she's all set for a road trip! :D Maybe when you're feeling better, baby girl. :)
Fudgy Chocolate Crinkle Cookies from Cafe Delites
1/2 cup unsweetened cocoa powder
1 cup white granulated sugar
1/4 cup vegetable oil
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup confectioner's sugar or icing sugar
- In the bowl of a stand mixer, combine the cocoa powder, sugar, and vegetable oil on medium speed until well blended. Add in the eggs, 1 at a time, scraping down the sides as needed. Add in the vanilla.
- In a separate medium sized bowl, combine the flour, baking powder and salt. Whisk to combine.
- Slowly, on low speed, add the dry ingredients into the wet. The batter will be thick and sticky (very brownie like). Cover the bowl, or scrap the dough into a 3-cup tupperware container and refrigerate for at least 3 hours (the longer the better).
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with a silpat.
- Roll tablespoon sized balls out and roll very generously in the coating powdered sugar (place any additional dough back in the refrigerator between batches). Place coated dough balls on a baking sheet (12 per sheet). Bake one sheet at a time, about 10 minutes. Allow to cool about 3-5 minutes on the sheet pan then move to a wire rack to cool completely. Cookies will be soft until they cool and firm up. If you over bake them they won't have the fudgy center.