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Christmas Cookies

Chocolate Crinkle Cookies

Picture perfect, these yummy Chocolate Crinkle Cookies are easy to make and are perfect for snacking, holiday cookie trays, gift giving, and cookie exchanges.

Course Cookies
Cuisine Canadian
Keyword chocolate crinkle cookies, chocolate cookies, Christmas Cookies
My Island Bistro Kitchen Barbara - My Island Bistro Kitchen

Ingredients

  • ¼ cup vegetable oil
  • ½ cup granulated sugar
  • 1/3 cup brown sugar, firmly packed
  • 2 large eggs, room temperature
  • 1½ tsp pure vanilla extract
  • ¾ cup all-purpose flour
  • ¼ cup superfine almond flour (no substitution)
  • ½ cup cocoa (either Dutch-processed or unsweetened natural cocoa)
  • ¾ tsp Instant Espresso Powder (optional but recommended)
  • 1 tsp baking powder
  • ¼ tsp salt
  • 3-4 tbsp granulated sugar
  • Apx. ½ - 2/3 cup sifted icing sugar (aka powdered or confectioner’s sugar)

Instructions

  1. Pre-Prep: Set out eggs to bring to room temperature. Sift, or sieve, flours, cocoa, espresso powder, baking powder, and salt together into a bowl.

  2. In stand mixer fitted with whisk attachment, beat oil and sugars together at medium speed until combined. Mixture will appear crumbly and crystal-like.
  3. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
  4. Reduce mixer speed to lowest setting and gradually add in the dry ingredients, a couple of large spoonfuls at a time, stopping as necessary to scrape down sides of bowl. Increase mixer speed to medium and beat ingredients for about 20 seconds. Do not overbeat.
  5. Cover bowl tightly with cling wrap and refrigerate for at least 4 hours. (Dough can be refrigerated for up to 48 hours at this stage)

  6. When ready to bake cookies, position oven rack in center of oven and preheat oven to 350°F. Line cookie sheet(s) with parchment paper. Remove cookie mixture from refrigerator. Mixture will still be quite soft and somewhat sticky but will be easier to work with if hands are sprayed lightly with cooking oil.

  7. Set up two small shallow bowls, one containing granulated sugar and the other, icing sugar. Form mixture into balls about 20 grams (apx. 5/8 oz – ¾ oz) each. Roll each ball first in the granulated sugar then in the icing sugar, ensuring a generous coverage of the icing sugar. Coating the cookie balls in the granulated sugar first provides a barrier for the icing sugar so it does not quickly dissolve into the chocolate. Place balls, about 2½“ apart, on prepared cookie sheet(s). Bake cookies for approximately 12-14 minutes or until cookies are cracked, cookie edges are set, and cookies start to have a slightly dry matte finish on top. Do not overbake. Let cookies rest on baking sheet(s) for 7-8 minutes before using a thin edged offset spatula to transfer cookies to a wire rack to cool completely.

  8. Store cookies between layers of waxed or parchment paper in an airtight container for up to 4-5 days or freeze for longer storage.

Recipe Notes

Yield: Apx. 24 cookies (of the gram size indicated in the recipe)

[Copyright My Island Bistro Kitchen]

NOTE:

Baking times given are a guideline only as ovens can heat differently.

Cookies made of another size may require different baking times.