HOLIDAY COCOA CRINKLE COOKIES

HOLIDAY COCOA CRINKLE COOKIES – crispy on the outside but a fudgy, brownie like texture on the inside with a heavenly chocolaty bite; bet you cannot stop at just one!

These classic cookies have always adorned many a Christmas table or packed in tins to be shipped and shared at holiday bakes!

With a generous dusting of powdered/icing sugar, the cracked look of these decadent cookies is the signature look of any crinkle cookie.

My trusted oven (about 12 to 13 years old!) has been my constant helper in churning out a variety of cookies and cakes all these decades when my boys were young.

These cocoa crinkle cookies are one of the first cookies I remember making when my boys were babies and that was at least a couple of decades ago. One bite of these and my sons, especially the younger one insisted that this is the only chocolate cookie he enjoys!

With a crisp, sugary top and a fudgy, soft interior, these decadent beauties are a must try for any baker!

INGREDIENTS NEEDED TO MAKE COCOA CRINKLE COOKIES:

If you are a baker like me, I am sure you will definitely have the ingredients already! Let’s list it out:

Flour – all-purpose flour or maida; whole wheat flour would work too although the cookie will be a bit dense; I need to try some with this soon.
Unsweetened cocoa powder – hey, it is a chocolate cookie after all!
Baking powder, room temperature eggs, vanilla, sugar and salt.
Fat used here is oil and not butter – any odorless oil is fine; I normally use vegetable oil.
And of course, icing sugar for the classic white dusting/coating on these decadent beauties! I have tried both powdered and icing sugar, and I definitely prefer icing sugar for that white, snowy coating in between those classic cracks! I noticed that powdered sugar tends to melt a bit while baking.

HOW DID I MAKE THEM?

First, mix all the dry ingredients – flour, cocoa powder, baking powder and salt.
Then, beat or blend oil and sugar for a while in a mixing bowl. Stir in room temperature eggs and beat again until slightly thick along with vanilla.
Finally stir in the dry ingredients and mix well; you will end up with a sticky mess but that is the classic cocoa crinkle dough!
Stick the bowl of dough (tightly covered) into the fridge for at least 4 hours or best overnight. This is one step you cannot skip! So you can make the dough the day before you actually bake them.
Just before baking, preheat the oven and line your baking sheet with parchment paper or just grease lightly with oil.
Oil your hands and palms with oil (the dough will still be a bit sticky) and scoop out small dough balls. Roll into rounds and then drop them in a bowl of icing sugar.

Toss the balls in the sugar using gentle fingers or a fork and then place the thickly coated dough balls on the prepared sheet a couple of inches apart. Make sure you have a thick coating of icing sugar to get that distinct black and white design of this cookie!

If you use less sugar, you will get a lightly coated cookie:

Coat the cookie balls in lots of icing sugar and look how gorgeous they turn out!

Bake for about 10 minutes and remove from oven; the dough ball would have transformed into these beautiful, white sugar coated and cracked top cookies! Cool on wire racks and enjoy!

Store in airtight containers; stays fresh for a week at least. If you want fresh tasting cookies, just bake only as many cookies as you want and freeze the rest of the dough to bake later! You could make dough balls and freeze them and just before baking, coat in the icing sugar and bake!

Do try these decadent, scrumptious and a chocolate lover's dream kinda cookies this holiday season and enjoy with a glass of hot (or cold) milk with family and friends this holiday season or any time you fancy!

Enjoy my foodie friends and Happy Baking!

For more holiday baking, check out more cookies and cakes from my kitchen; Collection of 20+ Eggless Cookies and Cakes!

Are you a chocolate fiend? Then you will absolutely adore these:

If you do try this recipe, do not forget to rate the recipe in the comment box below. You can also tag me on Instagram or Facebook.

Do check out how to make these gorgeous, chocolaty, cakey, brownie like HOLIDAY COCOA CRINKLE COOKIES:

Yum

HOLIDAY COCOA CRINKLE COOKIES

Yield: 80-90 cookies

Holiday Cocoa Crinkle Cookie, crispy on the outside but a fudgy, brownie like texture on the inside with a heavenly chocolaty bite; bet you cannot stop at just one!

Ingredients

WET INGREDIENTS:

Vegetable oil :3/4 cup
Granulated sugar : 2 cups
Eggs (room temperature) : 4
Vanilla extract or essence : 2 tsp

DRY INGREDIENTS:

All purpose flour/maida : 2 cups
Dark cocoa powder : 3/4 cup
Baking powder : 2 tsp
Salt : 1/2 tsp
Icing sugar : 1 cup or as needed
More oil for greasing your palms/hands

Instructions

In a medium bowl, mix the dry ingredients; sift the flour, cocoa powder, baking powder and salt together or use a wire whisk to mix them.
In another mixing bowl, add the oil and sugar and beat with a hand mixer for 2 minutes.
Add the eggs one at a time, beating well after each addition. Pour in the vanilla and beat again.
Mix in one third of the dry flour mixture and beat on low until just mixed. Add the rest of the flour mixture in 2 more batches and beat till just combined. Do not over mix after adding the dry ingredients or the cookies become hard and tough.
Cover the bowl and refrigerate for at least 4 hours or best overnight; up to 48 hours.
When you are ready to bake, remove from refrigerator.
Preheat oven to 350 degrees Fahrenheit or 180 degrees Centigrade.
Grease baking sheet or line with parchment paper or silicone mat.
Take icing sugar in a small bowl.
Oil your fingers and palms with oil. Scoop out small portions of dough, about 1 inch in diameter, and make small round balls. Gently roll them in the icing sugar and place on baking sheet about 2 inches apart.
The thicker the coating of icing sugar, the whiter the dusted effect on the cookie and more pronounced the cracks! Thicker or thinner coating, it is your choice!
Bake in preheated oven for 10 to 13 minutes. Check at 10 minutes. If the cookies have risen and cracked, remove them from the oven. 10 to 11 minutes for a softer, cakey or brownie like cookie and a bit more for the crispier option.
Cool on baking sheet for a couple of minutes for the cookies to harden a little bit; otherwise they will be too soft to remove and tend to break.
Gently remove using a spatula or flat ladle and cool completely on wire racks.
Store delicious, decadent and melt in mouth Cocoa Crinkle Cookies in airtight containers.

Notes

This dough has to be chilled to make it easy to work with and for the cookies to maintain height. Overnight is the best!

Do not use powdered sugar in the place of icing sugar. Powdered sugar tends to melt while baking.

When one batch is in the oven, chill the rest of the dough in the refrigerator.

Bake as many cookies as you want and freeze the rest to bake later; that way you get to eat freshly baked cookies every time, the best way to enjoy any cookie!

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