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Chunky Chocolate Crinkle Cookies

These crinkle cookies stand out from the pack with chocolate goodness throughout.   Coated with lots of powered sugar and baked until perfectly chewy, what’s not to love?  Don’t these look great!

One of the secrets I’ve found to making cookies that cook up uniform and look great is to use a cookie scoop.

This one is the scooper I use to make uniform size cookies.  It produces cookies that are uniform in size and will bake evenly, creating a consistently perfect batch every time!

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Chocolate Crinkle Cookies
Print
Chunky Chocolate Crinkle Cookies
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
 
Course: Dessert
Cuisine: American
Servings: 40 Cookies
Author: Betsy Edwards
Ingredients
  • 1 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups (8.5 ounces or 240 grams) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 3/4 cup confectioner’s sugar (powdered sugar)
Instructions
  1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla.  In another bowl, combine the flour, baking powder, and salt.  Stir the flour mixture into the cocoa mixture. Cover dough, and chill for at least 4 hours or freeze for about 45 minutes.

  2. Line 2 large cookie sheets with parchment paper.  Preheat oven to 350 degrees F (175 degrees C).  Put 3/4 cup powdered sugar in a small saucer and set aside.

  3. Form cookies by rolling dough into one inch balls or use a number 50-size scoop.  You can also use spoons to scoop the dough up.  Drop dough balls DIRECTLY into the powdered sugar.  Roll to coat each ball thoroughly in the powdered sugar to ensure good crinkling.  Place balls on prepared cookie sheets.

  4. Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

MAKE AHEAD NOTE:
  1. Cookies can be stored in an airtight container at room temperature for up to 5 days, and frozen for up to 1 month.  After baking, freeze cookies on a baking sheet lined with wax or parchment paper first until firmly frozen, then transfer them to a freezer bag or another airtight container.  Otherwise, you'll end up with a mess.

    When thawing frozen baked cookies, take them out of the containers and let sit at room temperature so that condensation doesn't form and make them soggy.

 

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