Small Batch Chocolate Crinkle Cookies
Easy small batch chocolate crinkle cookies made with Dutch cocoa and chocolate chips for deep, double-chocolate flavor. The quick 10-minute dough chills before baking into 8 chewy, fudgy cookies with a double powdered-sugar crinkle finish.
Servings: 8 Cookies
Calories: 157kcal
Ingredients
- ¼ cup granulated sugar
- 3 tablespoons dark brown sugar
- 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 process
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup semi-sweet chocolate chips
- 2 tablespoons powdered sugar for rolling the cookies
Instructions
- In a medium mixing bowl, add the sugar, brown sugar, and canola oil. Mix until combined. Add the egg and vanilla and mix until combined and smooth.1/4 cup granulated sugar, 3 tablespoons dark brown sugar, 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. Stir just until no dry streaks remain. Note - I recommend sifting the dry ingredients over the wet ingredients to make sure there are no lumps - especially in the cocoa powder.1/2 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, Dutch process, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- Stir in the chocolate chips until just combined. The dough will be sticky. Cover the bowl and place in the refrigerator to chill for at least an hour.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.
- In a shallow dish, add the powdered sugar.2 tablespoons powdered sugar
- Using a medium cookie scoop (I use a #40), scoop even portions of the chilled cookie dough and gently roll the cookie dough into a ball with your hands (the dough will still be tacky). Roll each cookie dough ball liberally through the powdered sugar - twice. Place the cookies at least 2 inches apart on the prepared baking sheet. Note - Wipe your hands if the dough is sticking to them - it will act like glue and make rolling the next cookie too sticky.
- Bake the cookies for 10 to 12 minutes - or until the edges are firm and the middle still looks 'un-done'. Cool the cookies on the baking sheet set on a wire cooling rack for 5 minutes. Then transfer the cookies to the wire rack to cool completely. Tip - To get perfectly round cookies: as soon as the cookies come out of the oven, use a round cookie cutter or biscuit cutter larger than the cookie, and scoot the cookie around the inside of the cutter.
Notes
- Serving Size - This is a small batch recipe that can be doubled.
- Yield - As written, the recipe will yield 8 cookies. The number of cookies depends on the size of the cookie scoop.
- Cocoa Powder - My preference is Dutch for the flavor, but you can use natural cocoa if that's all you have.
- Chill the Dough - The dough needs to be chilled for at least an hour. Otherwise, it will be too sticky to scoop and roll. Plus, the powdered sugar will likely evaporate into the dough.
- Storage - Cover and keep at room temperature for up to 5 days.
- Freezing the Cookie Dough – Chill the dough first. Scoop into cookie balls and place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature for 15 to 30 minutes before rolling through powdered sugar and baking.
- Freezing Baked Cookies – Baked and cooled cookies can be frozen for up to 3 months. Either in a Tupperware or gently placed in a freezer bag. Thaw at room temperature.
Nutrition
Calories: 157kcal | Carbohydrates: 23g | 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: 15g | Vitamin A: 37IU | Calcium: 30mg | Iron: 1mg