Dessert: United States – Chocolate Crinkle Cookies

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 24

Approximate Time

Prep 15 min

Cook 12 min

Additional 1 hr 30 min

Total 2 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 1 / 2 cups (190 g) all-purpose flour
1 / 2 cup (45 g) unsweetened cocoa powder
1 cup (200 g) granulated sugar
1 1 / 2 tsp (7.5 ml) baking powder
1 / 2 tsp (2.5 ml) kosher salt
2 large eggs, room temperature
1 / 3 cup (80 ml) neutral oil (canola or vegetable)
2 tsp (10 ml) vanilla extract
1 / 2 tsp (2.5 ml) espresso powder (optional)
3 / 4 cup (90 g) powdered sugar, for rolling

Show original ingredient measurements

1 1 / 2 cups (190 g) all-purpose flour
1 / 2 cup (45 g) unsweetened cocoa powder
1 cup (200 g) granulated sugar
1 1 / 2 tsp baking powder
1 / 2 tsp kosher salt
2 large eggs, room temperature
1 / 3 cup (80 ml) neutral oil (canola or vegetable)
2 tsp vanilla extract
1 / 2 tsp espresso powder (optional)
3 / 4 cup (90 g) powdered sugar, for rolling

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In a large bowl, whisk the granulated sugar, eggs, oil, vanilla, and espresso powder (if using) until smooth and slightly thick, about 1 minute.
Add the dry ingredients to the wet and stir with a spatula until a thick, sticky dough forms with no dry patches.
Cover and chill the dough until firm enough to scoop, 1 to 2 hours (or 30 minutes in the freezer).
Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
Scoop heaping tablespoon portions (about 1 ounce (30 g)), roll into balls, and generously coat each in powdered sugar.
Arrange 2 inches (5.08 cm) apart on the prepared sheets.
Bake, one sheet at a time, until the cookies have spread, are crackled, and the edges are set but centers look slightly soft, 10 to 12 minutes.
Cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
Store in an airtight container at room temperature for up to 4 days.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In a large bowl, whisk the granulated sugar, eggs, oil, vanilla, and espresso powder (if using) until smooth and slightly thick, about 1 minute.
Add the dry ingredients to the wet and stir with a spatula until a thick, sticky dough forms with no dry patches.
Cover and chill the dough until firm enough to scoop, 1 to 2 hours (or 30 minutes in the freezer).
Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
Scoop heaping tablespoon portions (about 1 ounce/30 g), roll into balls, and generously coat each in powdered sugar.
Arrange 2 inches apart on the prepared sheets.
Bake, one sheet at a time, until the cookies have spread, are crackled, and the edges are set but centers look slightly soft, 10 to 12 minutes.
Cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
Store in an airtight container at room temperature for up to 4 days.