Chocolate crinkle cookies with step by step photos. Butter less, rich and delicious chocolaty dough rolled in powdered sugar and baked into fudge like cookies that will be a delight to any chocolate lover. It looks like snow capped mountains at the first glance. A beautiful looking, classic cookie that is a must for your Christmas cookie plate or gift box. For all the sophisticated way it looks these crinkle cookies are so easy to put together.
To tell that I loved baking these cookies would be an understatement. I felt like a kid when watching these cookies develop the fissures on them while they were getting baked. This is one of the easiest cookies that you can put together. I had no idea how these were going to taste and I was totally surprised when the cookie had a fudgy cakey bite to it.
As I already have a traditional Christmas Fruit cake and an eggless version of the same, I wanted to use this festive season to bake lots of different cookies. I had bookmarked these cookies from simply recipes and for the 10 minutes of preparation these cookies take to put together, these were just heavenly and chocolateeeeey….
Trust me and give it a try and I promise that you will love gorging on them as much as you do baking them. You can also check out the Vegan Christmas Cake that’s low cal and it also requires no pre-soaking of dry fruits in advance.
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To get perfect fudgy chocolate crinkle cookies, do not over bake them at all. If you do so, the bottom will become crisp and the cookie will not be as fudgy as it should feel like. The eggs added to the dough prevent the dough from becoming dry and keeps it moist and fudgy despite resting in the fridge overnight.
There is no need to thaw the dough after taking them out of the fridge and you can bake the cookies right away. If you do not have espresso powder at hand, you can substitute it with any brand of instant coffee powder. Making the dough rest for a long time brings out the intense chocolate flavor.
Chocolate Crinkle Cookies
- All purpose flour – 1 cup
- Baking powder – 1 tsp
- Instant Espresso powder – 1/2 tsp
- Salt – 1/4 tsp
- Cocoa powder – 1/2 cup
- Sugar – 3/4 cup
- Eggs – 2
- Vegetable oil – 1/4 cup
- Vanilla essence – 1 tsp
- Powdered sugar – 1/2 cup
- In a mixing bowl whisk together flour, baking powder, salt and keep aside.
- In another bowl beat together cocoa powder, sugar and oil in a bowl till it form a black sticky mass. You can do this by hand mixer but I just did it manually with a balloon whisk.
- Add one egg at a time and beat well to incorporate after each addition.
- Add instant espresso powder, vanilla essence and mix well.
- Add the flour mixture and mix well with a spatula until incorporated. Do not overdo it. The dough will be super sticky.
- Cover the bowl with a lid and chill it overnight or for at least 4 hours in the Refrigerator. (I left it overnight).
- When you are ready to bake, take it out of the fridge and make small balls from the dough and keep it ready. No need to thaw the dough to room temperature.
- Take the powdered sugar in a bowl and roll the balls in the sugar ensuring they are well coated and fully covered with the powdered sugar.
- Preheat the oven at 180 Deg C / 350 Deg F.
- Place the balls on a baking tray leaving 2 inch gap between them and bake for 15 minutes.
- Take out of the tray and let it cool on a wire rack for 5 minutes.
- Store in an airtight jar.