Oh my, do I love chocolate crinkle cookies. I’m late to the crinkle game I will say, it was years before I finally discovered how truly delicious these cookies are. While I still go salty over sweet, I am obsessed with cookies, and I don’t discriminate. My cookie preference really just depend on my mood. These babies hit the spot when I want something soft and chocolatey.
Historically these popular holiday cookies can be traced all the way back to he first half of the 20th century. A women by the name of Helen Fredell of St. Paul, Minnesota is believed to have created the first actual crinkle cookie. The Betty Crocker “Cooky Carnival” cookbook, features a recipe for her molasses crinkle cookies and is credited for having started the whole crinkle cookie craze. Ms. Crocker writes, “When served (crinkle cookies) at Mrs. Fredell’s in St. Paul, Minnesota, they were so delicious I begged the recipe“. And the rest they say, is history.
Soft and brownie-like on the inside and coated in an ample dusting of powdered sugar. I’m talking, lick your fingers clean afterwards and hope you are not left with a powdered sugar mustache, but seriously, even that would be ok, because they’re worth it! These are great cookies for kids of all ages to make if you have a budding young baker in your house. For those that have never attempted a crinkle, fear not, it’s easier to make these than a classic chocolate chip cookie. The two important things to remember when making these crowd pleasers are: use good quality cocoa powder and don’t skimp on the powdered sugar, really truly, this is what makes the cookie, as my husband would say “spectacularly delicious“.
These classic cookies could not be easier to whip up so great for last minute dinner guests since it doesn’t require any chill time. Once you make the dough, all you need to do is roll it onto little balls and generously coat them in powdered sugar. Seriously, that’s it. The oven works it’s magic creating beautiful crevices on the cookies surface as the cookie bakes. 10 minutes later you have a warm, soft, chocolatey, brownie-like cookies with a slight crispy outer shell that is life changing if you’ve never tried one before.
Chocolate Crinkle Cookies
- 2 1/3 cup all-purpose flour,
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups sugar
- 1/4 cup brown sugar
- 3/4 cup vegetable oil
- 4 eggs
- 2 1/2 teaspoons vanilla extract
- 1 cup good quality cocoa powder, sifted
- 1/2 cup confectioners sugar, for dusting
- Step 1 Preheat the oven to 350 degrees F. Like two baking sheets with parchment paper and set aside.
- Step 2 In a small mixing bowl add the flour, baking powder and salt. Mix well and set aside.
- Step 3 In the bowl of a kitchen mixer, such as a KitchenAid, fitted with a paddle attachment, add the sugar and oil and mix well.
- Step 4 Add the eggs and vanilla extract and blend until well incorporated.
- Step 5 Add the cocoa and the flour mixture and blend well.
- Step 6 Place the confectioners’ sugar in a small shallow bowl and place by your work station.
- Step 7 Using your hands, scoop out some dough and roll into a ball about an inch or so in diameter. (Feel free to make these are smaller or larger depending on your preference but note, the cooking time will change slightly). Roll the dough in the confectioners’ sugar and place on the prepared baking sheet. Bake for about 10 minutes and cookies are slightly puffed. Cool slightly and serve. Note: Because this is an oil-based cookie, the dough can get soft quickly, so be sure to refrigerate any dough you are not using right away.