One of the easiest ways to make a distinctive cookie is to use a recipe that falls and cracks – like my Flourless Peanut Butter Cookies. This one is even more distinctive because of the contrast between the white powdered sugar exterior and the dark chocolate brown interior. And the soft, fudge like chewiness is so satisfying for anyone who loves chocolate.
Most recipes call for unsweetened baking chocolate. I opt to use cocoa powder because melting and cooling the baking chocolate is an additional ingredient and step that I’m too lazy to do.
Many people consider this to be a holiday cookie. Perhaps the powdered sugar makes people think of snow capped mountains or falling snowflakes. In Los Angeles, we don’t get snow on Christmas, so I say, “Let’s bake and share Chocolate Crinkles all year round!”
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup unsweetened cocoa powder
1 1/2 cups white sugar
1/2 cup vegetable oil
2 tsp vanilla extract
powdered sugar, as needed
Whisk together the flour, baking powder, and salt. Set aside.
In a separate bowl, beat together the cocoa powder, white sugar, and vegetable oil. Mix in the eggs. Add the vanilla and beat in thoroughly.
Add the flour mixture about 1/3 at a time until just combined. Do not over mix.
Cover with plastic wrap and chill the dough for at least four hours.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Put the powdered sugar on a plate or in a bowl. Spoon out a portion of the chilled dough and roll them into balls and then coat them by rolling around in the powdered sugar. Place on cookie sheet.
Bake for 10-12 minutes. Cool on pan for a couple of minutes. Transfer to a wire rack to cool completely.
1. Replace 1/2 tsp vanilla extract with mint extract to get chocolate mint crinkles.
2. Add a cup of mini-chocolate chips to make double chocolate crinkles.
3. Add 1/2 cup of dried cranberries for black forest crinkles.
4. Roll in shredded coconut instead of powdered sugar.