WOW! I made these cookies over the weekend and I was seriously blown away on how good they were.

I have never even heard of these cookies before until my mom mentioned she had these cookies during a work party over the holidays last Friday. She asked me to make them and since I had everything on hand I said sure why not and I am so glad I did! Apparently these are holiday cookies but shoot I am going to make these on a regular basis!

These Chocolate Cookie Crinkles are so moist, so chocolatly, and just so damn good! It’s basically a brownie cookie and who doesn’t like brownies!?!

How To Make Chocolate Cookie Crinkles

First, gather all your ingredients.

1 cup natural unsweetened cocoa powder
1 & 1/2 cups granulated sugar
1/2 cup avocado oil (OR vegetable oil)
4 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 cup confectioner’s sugar
OPTIONAL: 1 teaspoon espresso powder

THIS DOUGH REQUIRES CHILLING.

Next, in the bowl of an electric mixer fitted with the paddle attachment or a large bowl with a handheld mixer, beat together the cocoa powder, sugar, and oil until combined.

Add the eggs, one at a time, mixing for 30 seconds each.

Add the vanilla and beat in thoroughly.

In a separate bowl, whisk together flour, baking powder, salt, and espresso powder (optional).

Beat dry ingredients into wet ingredients on low speed until just combined. Do not over-beat.

Cover the dough with plastic wrap and chill the dough for four hours or overnight.

Preheat the oven to 350°F degrees and line two baking sheets with parchment paper or silicone baking mat.

Place the powdered sugar in a bowl.

Using a cookie scoop (or about 2 tablespoons of dough per cookie), scoop out chilled dough and roll them into balls using your hands.

Roll the balls in the powdered sugar and place on the cookie sheets spaced a few inches apart.

Bake for 10 to 13 minutes. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely.

Store these cookies in an airtight container for about a week.

Tips & Tricks

Store in an air tight container for 5 to 7 days.
A quick tip is to use a good quality chocolate. Trust me, it will make your cookie taste that much better. My favorite go-to chocolate is Ghirardelli Chocolate. It is seriously the best chocolate out there in my opnion.
Some of my favorite gadgets to bake with are the Solula Professional 18/8 Stainless Steel Medium Cookie Scoop I got from Amazon. I also love the LARGE baking pan I got from my favorite store Target Wilton Ultra Bake Professional. Lastly, I love using Amazon Basics Silicone Baking Mat instead of parchment paper. They are super easy to clean and they fit perfectly in your baking pan.
For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
Costco, Target, & Amazon are my favorite stores to shop at!

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Chocolate Cookie Crinkles

By: Tammie

March 6, 2019
30
5 hr
95 Cals/Serving
Print this

Ingredients

1 cup natural unsweetened cocoa powder
1 & 1/2 cups granulated sugar
1/2 cup avocado oil (OR vegetable oil)
4 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 cup confectioner's sugar
OPTIONAL: 1 teaspoon espresso powder

Directions

Step 1: This dough requires chilling time.
Step 2: In the bowl of an electric mixer fitted with the paddle attachment or a large bowl with a handheld mixer, beat together the cocoa powder, white sugar, and oil until combined.
Step 3: Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla and beat in thoroughly.
Step 4: In a separate bowl, whisk together flour, baking powder, salt, and espresso powder (optional).
Step 5: Beat dry ingredients into wet ingredients on low speed until just combined. Do not over-beat.
Step 6: Cover the dough with plastic wrap and chill the dough for four hours or overnight.
Step 7: Preheat the oven to 350°F degrees and line two baking sheets with parchment paper or silicone baking mat.
Step 8: Place the powdered sugar in a bowl.
Step 9: Using a cookie scoop (or about 2 tablespoons of dough per cookie), scoop out chilled dough and roll them into balls using your hands.
Step 10: Roll the balls in the powdered sugar and place on the cookie sheets spaced a few inches apart.
Step 11: Bake for 10 to 13 minutes. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely.