Alana's Chocolate Crinkle Cookies
Nov 25, 2024
Get ready to impress with Alana's take on chocolate crinkle cookies, a rich, fudgy treat inspired by the original recipe from Natalya Drozhzhin. These cookies combine the perfect balance of crisp powdered sugar coating and a soft, chewy center. With their striking crackled look and melt-in-your-mouth texture, they're destined to become your go-to dessert for holidays, bake sales or just because chocolate is always a good idea!
Ingredients:
- 1/2 cup cocoa powder , (unsweetened)
- 1 cup granulated sugar
- 1/4 cup vegetable oil, (or canola, or light olive oil)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup confectioners sugar
How-to:
- In a mixing bowl, combine granulated sugar, cocoa powder, oil, vanilla extract and eggs. Whisk until the mixture is smooth.
- In a separate bowl, combine flour together, baking powder and salt.
- Add the flour mixture to the cocoa mixture and stir to combine.
- Cover the dough with plastic wrap and refrigerate for at least 3 hours and up to overnight.
- Preheat the oven to 350F. Scoop dough with a mini ice cream scoop for even portioning into 20 cookies then roll cookie dough into even-sized balls (it's easier to roll with wet hands) and generously roll each into powdered sugar.
- Place cookies on a baking sheet, being sure to leave space between each of the cookies. Bake for 10-12 minutes, depending on the size of the cookies. Cookies will come out soft but will harden as they cool down.
- Allow cookies to slightly cool. Then, move them to a wire rack to fully cool down.
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