Chocolate Crinkle Cookies
Chocolate Crinkle Cookies
Ingredients
- 1/2 cup unsalted butter, melted
- 1/4 cup neutral oil
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/3 cup unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup semi-sweet chocolate chips
For Rolling
- 1 cup confectioners' sugar
Instructions
- 1
In a large bowl, mix together the 1/2 cup melted unsalted butter, 1/4 cup neutral oil, 1/2 cup granulated sugar, and 1/2 cup dark brown sugar.
⏱️ 3 min
- 2
Add the 1 large egg (at room temperature), followed by 1 teaspoon pure vanilla extract and 1/8 teaspoon salt to the wet mixture. Mix until well combined.
⏱️ 2 min
- 3
In a separate bowl, whisk together the 1 cup all-purpose flour, 1/3 cup unsweetened natural cocoa powder, 1 teaspoon baking soda, and 1/8 teaspoon salt until combined.
⏱️ 2 min
- 4
Mix the dry mixture into the wet mixture, then fold in the 1 cup semi-sweet chocolate chips. The cookie dough will be thick and very sticky.
⏱️ 3 min
- 5
Cover the dough tightly and chill it in the refrigerator for at least 2 hours or overnight. Chilling is mandatory for this sticky dough.
⏱️ 5 min
- 6
Preheat the oven to 350°F (177°C).
⏱️ 10 min•🌡️ 350
- 7
Line large baking sheets with parchment paper or silicone baking mats and set them aside.
⏱️ 1 min
- 8
Scoop and roll the dough into balls, using about 2 inches of dough for each ball.
⏱️ 5 min
- 9
Roll each ball very lightly in granulated sugar, then generously in the 1 cup confectioners' sugar.
⏱️ 3 min
- 10
Place the rolled cookie balls 3 inches apart on the prepared baking sheets.
⏱️ 1 min
- 11
Bake the cookies for 11-12 minutes.
⏱️ 12 min•🌡️ 350
- 12
Cool the cookies for 5 minutes on the baking sheets, then transfer them to a cooling rack to cool completely. The cookies will slightly deflate as they cool.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chocolate Crinkle Cookies
- 1/2 cup unsalted butter, melted
- 1/4 cup neutral oil
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/3 cup unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup semi-sweet chocolate chips
For Rolling
- 1 cup confectioners' sugar
Instructions
- 1
In a large bowl, mix together the 1/2 cup melted unsalted butter, 1/4 cup neutral oil, 1/2 cup granulated sugar, and 1/2 cup dark brown sugar.
⏱️ 3 min - 2
Add the 1 large egg (at room temperature), followed by 1 teaspoon pure vanilla extract and 1/8 teaspoon salt to the wet mixture. Mix until well combined.
⏱️ 2 min - 3
In a separate bowl, whisk together the 1 cup all-purpose flour, 1/3 cup unsweetened natural cocoa powder, 1 teaspoon baking soda, and 1/8 teaspoon salt until combined.
⏱️ 2 min - 4
Mix the dry mixture into the wet mixture, then fold in the 1 cup semi-sweet chocolate chips. The cookie dough will be thick and very sticky.
⏱️ 3 min - 5
Cover the dough tightly and chill it in the refrigerator for at least 2 hours or overnight. Chilling is mandatory for this sticky dough.
⏱️ 5 min - 6
Preheat the oven to 350°F (177°C).
⏱️ 10 min•🌡️ 350 - 7
Line large baking sheets with parchment paper or silicone baking mats and set them aside.
⏱️ 1 min - 8
Scoop and roll the dough into balls, using about 2 inches of dough for each ball.
⏱️ 5 min - 9
Roll each ball very lightly in granulated sugar, then generously in the 1 cup confectioners' sugar.
⏱️ 3 min - 10
Place the rolled cookie balls 3 inches apart on the prepared baking sheets.
⏱️ 1 min - 11
Bake the cookies for 11-12 minutes.
⏱️ 12 min•🌡️ 350 - 12
Cool the cookies for 5 minutes on the baking sheets, then transfer them to a cooling rack to cool completely. The cookies will slightly deflate as they cool.
⏱️ 5 min