Everyone has a favorite holiday cookie – some people like pinwheels, or maybe jam thumbprints, or sugar cookies, but as for me, I love chocolate crinkles. There is something supremely comforting about each bite; the soft, pillowy cookie filled with rich, fudgey chocolate and rolled simply in powdered sugar. They look so pretty and festive, and they couldn’t be easier to make, so they will forever remain my favorite cookie for this time of year. The only problem, though, if I were to find a problem with these cookies, is that they are usually so tiny. I like a big cookie, preferably the size of my whole hand. Maybe that’s not the healthiest way to bake cookies, but it’s definitely my way, so I wanted to make the classic chocolate crinkle a bit bigger and bolder for 2011. Bigger is better, especially when it comes to crinkles. These are absolutely perfect for dunking in a cold, tall glass of milk, or for nibbling with a cup of cocoa or coffee. They are almost brownie-like, and there’s nothing wrong with that! I know that everyone is probably already in holiday cookie baking mode, so be sure to add these beauties to your list.
Whisk together your flour, cocoa powder, baking powder, and salt.
Beat together your sugar and vegetable oil, until it is the consistency of wet sand.
Beat in your eggs, one at a time, then your flour mixture.
Cover and chill for at least 2 hours.
When you’re ready to bake, place your powdered sugar in a bowl and preheat your oven to 350 degrees F.
Scoop out balls of dough and roll in the powdered sugar, then place on your baking sheets lined with parchment.
Bake for 12-14 minutes, until firm. Allow to cool before moving.
- 2¼ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 2 cups white sugar
- ½ cup vegetable oil
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup powdered sugar
- In a medium sized bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside. In the bowl of your stand mixer, beat together the sugar and vegetable oil, until the mixture resembles wet sand, about 2 minutes. Add in the eggs, one at a time, beating well after each addition, then beat in the vanilla. Gradually mix the flour mixture in, until just moistened. Cover the dough tightly with plastic wrap and chill in the refrigerator for at least 2 hours, or as long as overnight - this is necessary, as the dough is very wet and needs a while to thicken and firm up.
- When you are ready to bake your cookies, preheat oven to 350 degrees F. Line your baking sheets with parchment paper, or generously flour and/or butter your baking sheets (but I really do recommend parchment paper). Roll the cookies into 2 tablespoon sized balls, using either an ice cream scoop or greased hands, then roll them well in the 1 cup of powdered sugar. Place the cookies about 2 inches apart on baking sheets and do not press down on them.
- Bake the cookies for 10-12 minutes, until firm but still a bit cakey looking. Allow them to cool completely before moving, storing, and/or serving. These will keep well in an airtight container for up to 4 days, or they freeze well for up to 3 months.