Tis’ the season for all the cookies!!!
I could eat all the cookies in the world over the holidays. I freaking love love love cookies. All different kinds – I think we have talked about this before? They’re my favorite “treat.” I have been wanting to make chocolate crinkle cookies for some time now because I think they’re so pretty and so Winter.
We are heading out tomorrow to visit my brother and his family in Pittburgh! I can’t even wait…I’ve never been and I haven’t seen them in a looooong time so I am anxiously waiting to get there. I’m actually on my game and have Raya Mae and myself pretty much packed. I tend to fill my plate before we hit the road for some wonderful reason…I guess I’m trying to get everything done before I leave? Who knows…it’s a problem and leaves me stressed.
You know what helps with the stress? These fudgy chocolately blissfully beautiful chocolate crinkle cookies.
You guys. I’m obsessed. These cookies are not only beautiful and so wintery, but they are incredibly delicious. They’re fudgy and chewy and sweet. They’re basically a brownie in cookie form. I had quite a few friends and family test these for me and the feedback was “yep. those are good.” or “omg these are amazing.” or “those brownie cookies are ridiculous.”
And guess what? They’re a cinch to make. Seriously, so easy.
The hardest part (like I always say), is waiting for the dough to chill. There’s a little work involved, like rolling the dough into a ball and dunking it into powdered sugar, but come on! It’s the holidays…it’s the season FOR baking so put on some music and make these cookies!
Don’t forget to pin this recipe to Pinterest – just click the image below!
- 1 cup unsweetened cocoa powder
- ½ cup vegetable oil
- ½ cup dark brown sugar (light brown sugar is fine, too)
- 1½ cups granulated sugar
- 3 eggs plus 1 egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- ½ - 1 cup powdered sugar
- Preheat oven to 350 degrees when you're ready to bake and line a baking sheet with parchment paper or a non-stick baking mat; set aside.
- In a stand-alone mixer fitted with paddle attachment (hand-held mixer is fine, too), beat together the cocoa powder, brown sugar, granulated sugar and vegetable oil for about 2 minutes.
- Add eggs and vanilla and mix until incorporated. Scrape down sides of bowl as necessary.
- Lastly, mix in flour, salt and baking powder until just combined.
- Cover dough and chill for several hours or place in freezer for about 30-60 minutes.
- measure about 1½ tablespoons of dough, roll into a ball and then roll in powdered sugar. If the dough is too sticky or soft, chill for longer. You can also oil your hands to help it not stick (I didn't feel like I had to oil my hands, but it does help). Make sure to place dough back into the freezer or refrigerator between batches so it stays nice a cool.
- Bake for 10 minutes, let cool for a few minutes on the cookie sheet then transfer to cooling rack.