"Chocolate cookies rolled in powdered sugar and baked to light & crumbly perfection. They're the perfect combination of a brownie and a cookie!"
As promised, I’m continuing to lay low in the pumpkin department – but only because there’s still plenty of other tastes and types of desserts that I don’t mind monopolizing my time during the holiday season.
Such as chocolate, which is great any time of the year, but it’s even better now that all the specialty desserts coming out to play.
And then there’s cookies, because there’s something about the end of the year that makes cookies the canvas for creative culinary works of art (try saying that five times fast).
But even with all the fun desserts out right now, I’m still more of a traditionalist. I lean (ie, crave unconditionally) toward the classics. Because you can’t fix what isn’t broken, amiright? And is there really anything more “not broken” than delicious chocolate cookies?
Not in my book!
It’s always a good time to have a chocolate cookie.
That’s what I love about recipes like this – they’re genuine crowd pleasers.
Most people have seen chocolate crinkle cookies before, and just as many have probably tried them too, but not everyone knows how to make them. These cookies are so classic that there’s typically no shortage of them around… until there is.
Until you can’t find a single crinkle cookie in the grocery store bakery and you decide right there by the fresh baked bread that you’re taking matters into your own hands and making a batch as soon as you get home.
Because even if you’re only a crowd of one you still need to be pleased and it’s always a good time for a chocolate cookie.
So I had to make a batch.
You know, “for the sake of the blog.”
That’s totally a real thing.
I do have one small confession to make: it’s been so long since I had a crinkle cookie that I actually forgot what they tasted like. I mean they’re chocolate, yes, and they’re a cookie, sure, but what the name doesn’t tell you is that these little gems are like brownie cookies, and it’s is exactly as awesome as it sounds. They’re not as thick or moist as a brownie, but the inside is just as light, flavorful, and crumbly. They really are the best of both worlds.
Plus, these cookies made for the perfect snack while I blew off my house chores and caught up on the past few weeks of my fall shows. Because I do have to thoroughly taste test each recipe before I share them with you. You know, “for the sake of the blog.”
Totally a thing.
Classic Chocolate Crinkle Cookies
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cup granulated sugar
- 1 1/2 cup all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup vegetable oil
- 3 eggs
- 1 1/2 tsp vanilla extract
- 1/2 cup powdered sugar
- In a medium bowl, sift together cocoa powder, granulated sugar, flour, baking powder, and salt. Set aside.
- Using a stand mixer (or a hand mixer + medium bowl), add vegetable oil, eggs, and vanilla extract. Mix on low just long enough to break the egg yolks, about 10-15 seconds.
- Keeping speed on low, add 1/3 of the dry ingredients and add it to the wet ingredients, mixing for 30 seconds to 1 minute. Continue adding the rest of the dry ingredients until cookie batter is thoroughly mixed. Batter will be dark and sticky.
- Cover and chill cookie dough for at least 1 hour, ideally 4 hours, or up to overnight.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Place powdered sugar in a shallow bowl and keep it handy for the next step.
- Scoop 2-3 heaping tablespoons of cookie dough and roll it into a ball. Drop ball in powdered sugar and toss to coat completely. Place sugar coated cookie ball in the prepared baking sheet. Repeat this step until all the cookie dough batter is used, spacing cookies 2 inches apart.
- Bake for 10-13 minutes or until tops of cookies are lined with cracks (as pictured).
- Let cookies cook in the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cookies in a sealed container at room temperature for up to 4 days.