Traditional chocolate crinkle cookies were the second freshman cookie this year. I wanted something simple and chocolatey to replace the World Peace cookies that have been in rotation for many years. After searching through what seemed like hundreds of chocolate cookie recipes, the road lead me to this holiday favorite.
As I researched across recipes for the optimal chocolate crinkle, I learned that like rugelach, there really is only one recipe with slight variations. Nearly all I saw use vegetable oil instead of butter and unsweetened cocoa instead of chocolate.
Again, never to leave well enough alone, my version has the subtle addition of espresso powder. Because, as I’ve said before, why be normal.
- 1 C (90 grams) unsweetened cocoa powder
- 1 1/2 C (325 grams) granulated sugar
- 1/2 C vegetable oil (I like grapeseed)
- 4 eggs at room temp
- 2 tsp vanilla extract
- 2 C (300 grams) all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 TBS espresso powder (optional)
- 1/2 C confectioners/powdered sugar
- In a medium bowl, mix together cocoa, white sugar, and vegetable oil.
- Beat in eggs one at a time, then stir in the vanilla.
- Whisk together the flour, baking powder, espresso powder and salt; stir into the cocoa mixture.
- Cover dough, and chill for at least 4 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Line cookie sheets with parchment paper.
- Roll dough into one inch balls.
- Coat each ball in confectioners’ sugar before placing onto prepared cookie sheets.
- 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.