Chocolate Crinkle Cookies
Fudgy chocolate cookies with crackled powdered sugar tops and soft brownie-like centers. Their dramatic cracked surface has earned them the nickname earthquake cookies, while the inside stays soft, chewy, and deeply chocolatey.
Servings: 16 cookies
Ingredients:
- 1 cup flour
- ½ cup unsweetened cocoa powder
- 2 oz semisweet chocolate
- ¼ cup avocado oil
- ½ cup brown sugar
- ⅓ cup cane sugar
- 2 eggs + 1 egg yolk
- 1 tsp vanilla powder
- 1 tsp baking powder, or 1 tsp vanilla extract
- ⅛ tsp salt
- 1 cup powdered sugar, for coating
Method:
Start Cooking- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Add 2 oz semisweet chocolate and ¼ cup avocado oil to a heatproof bowl set over a small pot of gently simmering water. Stir until smooth and melted, then let cool slightly.
- In a bowl, whisk together 1 cup flour, ½ cup cocoa powder, 1 tsp baking powder, and ⅛ tsp salt.
- In a large bowl, whisk together ½ cup brown sugar, ⅓ cup cane sugar, 2 eggs, 1 egg yolk, and 1 tsp vanilla powder until smooth and slightly glossy.
- Pour the melted chocolate mixture into the bowl and whisk until combined.
- Add the dry ingredients to the wet ingredients and stir with a silicone spatula until a soft chocolate dough forms.
- Chill the dough for about 15 minutes, just until easy to roll.
- Place ¾–1 cup powdered sugar on a large flat plate.
- Scoop the dough into balls about 1½ tablespoons each, approximately 16 total.
- Roll each dough ball generously in powdered sugar until fully coated, then place onto the prepared baking sheet, leaving space between them. Do not flatten.
- Bake at 325°F for about 13 minutes, until the tops are crackled and the centers are set but still soft.
- Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Cool for about 30 minutes before serving. Bon appétit.
Kitchen Tools:
- Baking sheet lined with parchment
Notes:
From the kitchen
- Alternatively, microwave the chocolate and avocado oil in 20-second intervals, stirring between each, until smooth and melted.
- If you do not have semisweet chocolate, leave it out, increase the cocoa powder to ⅔ cup, and increase the cane sugar to ½ cup for a more classic cocoa-style crinkle cookie.
- Roll all the dough balls first, then coat them in powdered sugar together to keep the process cleaner and easier.
- A large flat plate helps coat the cookies evenly in powdered sugar.
- The cookies will look soft when removed from the oven but will continue setting as they cool.
- For stronger crinkles, coat the dough balls generously until fully white on the outside.
- Add mini chocolate chips for extra richness.
- Use dark chocolate instead of semisweet for a deeper chocolate flavor.
- Add a pinch of espresso powder to enhance the cocoa flavor.
- Sprinkle flaky salt on top after baking for a sweet-salty finish.
- Serve slightly warm with coffee, tea, or a cold glass of milk.
- These cookies also pair well with vanilla ice cream or alongside a dessert platter during the holidays.
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Nutrition:
Calories: 165 kcal | Carbohydrates: 28 g | Protein: 2 g | Fat: 6 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 0.004 g | Cholesterol: 21 mg | Sodium: 40 mg | Potassium: 87 mg | Fiber: 1 g | Sugar: 20 g | Vitamin A: 32 IU | Vitamin C: 0.001 mg | Calcium: 30 mg | Iron: 1 mg
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