Learn how to make these soft and chewy chocolate crinkle cookies. This recipe doesn’t use butter. Perfect as Christmas edible gifts.
The inspiration to make these cookies came from Martha Stewart’s website. There was espresso in the original recipe and I didn’t use that in mine. I like how the cookies are rolled in confectioners sugar before baking and when you bake them, they crack open making them look like a snow-covered mountains 🙂 The best part is, it tastes so moist, rich and simply decadent!!!
Soft and Fudgy Chocolate Crinkle Cookies
- Confectioners' sugar for coating
- In a medium bowl, mix oil, sugar, cocoa powder and stir to combine. Crack in eggs and use a mixer to mix until combine. Sift in flour, baking powder, and salt. Stir to combine. Do not overmix. Cover and chill in the fridge for 4 hoursor overnight
- Preheat oven to 350 F. Line baking sheets with parchment. The dough will be very soft, use a tablespoon or a cookie scoop to scoop the dough and roll into a granulated sugar first and then roll into the icing sugar several times until coated well. Place on a baking sheet and flatten the dough slightly
- Bake in the preheated oven for 10 minutes for very soft cookies or 13 minutes for crispier edge. Remove from the oven and let them cool on the rack for 5 minutes and then transfer to a cooling rack to let them cool down completely