The best fudgy chocolate crinkle cookies to truly indulge in during the holiday season. They are decadent, and so yummy with a hint of mocha flavour and a chewy brownie centers.
Chocolate is often associated with Christmas baking whether it’s cakes, cheesecakes, muffins, or cookies. Chocolate is a favourite to most with it’s rich, and decadent flavour, that can be either sweet or bitter and one that is so very healthy for us, so indulge!!
Chocolate is rich in nutrients and high in antioxidants that help to prevents diseases. To learn more, go to the Nutrition Facts, and I have listed several reasons to include chocolate in your diet, and I am referring to dark chocolate.
When making this recipe:
The trick to create these crinkle fudgy cookies:
Allow the eggs to sit at room temperature for at least 30 minutes. This will help the the eggs to incorporate to create the fluffy mixture.
Once the wet ingredients are mixed until light and fluffy, then the dry ingredients are added, and don’t over mix.
Refrigerate the cookies for at least 4 hours. This dough is sticky and it will be much easier to roll into balls once refrigerated. A cold dough will create thicker cookies that resemble a brownie, and preventing the cookies from spreading.
Once you take the dough out to roll into balls, suggest to roll several at a time, this way the dough will stay cold which is important.
This recipe suggests to bake for 10-12 minutes, and it will depend on your oven. I left mine in for 12 minutes. They will appear soft and almost unbaked, but the longer they sit they will harden.
Recipe Ingredients:
- organic all-purpose flour: I like to use organic flour, or use regular all-purpose
- unsweetened cocoa powder
- baking powder
- salt: I like to use Himalayan salt
- vegetable oil: organic sunflower or safflower
- granulated sugar
- brown sugar
- eggs
- coffee granules
- vanilla extract
- powdered sugar
Chocolate Mocha Crinkle Cookies
Equipment
- Hand-held mixer or stand mixer
- baking sheets
Ingredients
- 1 cup organic all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp Himalayan salt
- 1/4 cup vegetable oil (sunflower/safflower)
- 1/3 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs, room temperature
- 1 tsp coffee granules
- 1 tsp pure vanilla extract
- 1/4 cup confectioners’ (powdered) sugar
Instructions
- In a medium bowl, whisk flour, cocoa powder, baking powder, and salt, until incorporated. Set aside.
- In a large bowl, using hand-held mixer or stand mixer, mix together vegetable oil, granulated sugar and brown sugar at medium speed for about 1-2 minutes until combined. At medium-low speed, beat in eggs one at a time until fully incorporated, then add coffee granules and vanilla.
- Stir the dry ingredients into the wet mixture just until a dough comes together. Don’t over mix. Either leave in the dough in the bowl, and cover with plastic wrap or form the dough into a large ball, and wrap tightly and refrigerate for at minimum of 4 hours or overnight.
- Preheat oven 350°F. Line baking sheets with parchment paper.
- Shape dough into 1 inch balls, using a tablespoon scoop as a guide. Then roll balls in the icing sugar and place 2 inches apart on prepared baking sheets. To move quickly to avoid the dough from warming up, roll several balls at a time. Bake for 10-12 minutes, until the tops are puffed and crinkled, as well firm to touch.
- Let cookies cool on baking sheets for 5 minutes, then transfer them to cooling racks. Once cooled, place in air-tight container at room temperature for 4-7 days. They can be stored in the freeze for up to 3 months.
Nutrition
How to make this recipe:
Stir the dry ingredients into the wet mixture just until a dough comes together. Don’t over mix. Wrap dough and refrigerate for up to 4 hours. Shape dough into 1 inch balls and roll in powdered sugar and bake for 10-12 minutes.
Place 2 inches apart on prepared baking sheets. To move quickly to avoid the dough from warming up, roll several balls at a time. Bake for 10-12 minutes, until the tops are puffed and crinkled, as well firm to touch.
Let cookies cool on baking sheets for 5 minutes, then transfer them to cooling racks. Once cooled, place in air-tight container at room temperature for 4-7 days. They can be stored in the freeze for up to 3 months.
