Small Batch Chocolate Crinkle Cookies
These small batch chocolate crinkle cookies are made with Dutch cocoa powder and chocolate chips for rich, double-chocolate flavor. The dough needs to chill before baking into 8 cookies with soft, fudgy centers, a brownie-like chew, slightly crisp edges, and crackled powdered sugar tops.
Servings: 8 Cookies
Calories: 161kcal
Ingredients
- ¼ cup granulated sugar
- 3 tablespoons light brown sugar, packed
- 2 tablespoons canola oil or any neutral oil
- 1 large egg room temperature
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder Dutch or natural
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup semi-sweet chocolate chips
- 3 tablespoons powdered sugar for rolling the cookies
Instructions
- In a medium mixing bowl, add the sugars and oil and whisk until well combined. Then add the egg and vanilla and mix until smooth.1/4 cup granulated sugar, 3 tablespoons light brown sugar, packed, 2 tablespoons canola oil, 1 large egg, 1/2 teaspoon vanilla extract
- Sift the flour, cocoa powder, baking powder, and salt over the wet ingredients. Switch to a wooden spoon or spatula and mix just until no dry streaks remain.1/2 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- Fold in the chocolate chips. The dough will be soft and sticky, like a thicker brownie batter. Cover the bowl and chill the dough in the refrigerator for at least 2 hours, or overnight.1/4 cup semi-sweet chocolate chips
- Preheat oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
- Add the powdered sugar to a shallow dish.3 tablespoons powdered sugar
- Use a 2-tablespoon cookie scoop to portion the dough. Roll each portion into a ball between the palms of your hands, then roll twice through the powdered sugar to coat generously. Place the cookies 2 inches apart on the prepared baking sheet.
- Bake the cookies for 11 to 12 minutes, or until the edges are set and the middle still looks soft. Cool the cookies on the baking sheet set on a wire cooling rack for 5 minutes, then transfer them to the rack to cool completely.
- Store the cookies in a covered container at room temperature for up to 5 days, or place in a single layer in a freezer bag and freeze flat for up to 3 months.
Sifting evenly distributes the ingredients and breaks up lumps in the cocoa powder. Plus, it saves you from having to mix the dry ingredients in another bowl.
The dough will be sticky. If it starts sticking to your hands, wipe them clean between rolling the dough balls. Otherwise, the buildup will make the dough harder to roll.
Avoid underbaking, as the centers may be too gooey and sink as the cookies cool.
Notes
- Serving size - This is a small batch recipe for 8 cookies that can be doubled.
- Cookie size - If you choose to make smaller cookies, they will take about a minute less to bake. I would not go bigger than a 2-tablespoon scoop, as the centers may not bake properly.
- Cocoa powder - My preference is Dutch for the deep chocolate flavor, but natural cocoa works just as well.
- Don't rush the chill - The dough is sticky and needs time in the fridge to firm up to properly scoop and bake without spreading. If the dough is too soft, the cookies will overspread when baked, and the powdered sugar can evaporate into the dough.
- For perfectly round cookies - As soon as the cookies come out of the oven, place a round cookie or biscuit cutter slightly larger than the cookie around each one. Gently swirl the cutter to nudge the edges into a uniform circle.
- Freezing the dough – Chill the dough first, then scoop and roll into balls. Place in a single layer in a freezer-safe bag and freeze flat to prevent sticking, for up to 3 months. Let the dough balls sit at room temperature for about 15 minutes before rolling in powdered sugar and baking.
Nutrition
Calories: 161kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 24mg | Sodium: 111mg | Potassium: 96mg | Fiber: 2g | Sugar: 16g | Vitamin A: 37IU | Calcium: 30mg | Iron: 1mg