Description
Homemade chocolate crinkle cookies are quick to make with no chill time. A rich and fudgy chocolate crinkle is rolled in powdered sugar for a perfect crackle cookie finish. This recipe will be a holiday or any time crowd pleaser!
Ingredients
- 75g Neutral oil
- 100g light or dark brown sugar
- 50g granulated sugar
- 1 large egg (50g without the shell), at room temperature
- 1 tsp vanilla bean paste or vanilla extract
- ½ tsp kosher salt
- 30g dutch process cocoa powder, sifted
- 130g all-purpose flour
- ¼ tsp baking soda
- Powdered sugar and granulated sugar for rolling
Instructions
- Preheat the oven to 325°f / 165°c. Line 1-2 sheet pans with parchment paper.
- In a medium bowl, using a handheld electric mixer or a whisk (or you can use a stand mixer fitted with the whisk attachment), combine the oil, brown sugar, granulated sugar, egg, and vanilla. Mix on high speed for about a minute, until the mixture is well combined. Sift together the salt, cocoa powder, flour, and baking soda and fold in by hand using a rubber spatula.
- The dough will seem a little oily and may take a little work to come together - this is ok!
- Place a little granulated sugar in a small bowl and sifted powdered sugar in a second small bowl.
- Using a cookie scoop, scoop 2 tbsp balls of dough (about 40g each) and place them into the bowl of granulated sugar (work with one at a time). Roll the ball of dough in the granulated sugar to coat, shape gently into a ball, then place into the bowl of powdered sugar and coat generously (I do this by shaking the bowl and turning the dough ball).
- Transfer the powdered sugar coated dough ball to the prepared baking pan. It may flatten off a little as it is quite a soft dough, but do not flatten any further.
- Repeat with the remaining balls of dough until you have filled the tray - I usually do two trays each with six cookies. Leave the remaining dough un-scooped until you are ready to bake.
- Bake the cookies for 12 to 13 minutes, until they are puffed up and set around the edges. remove from the oven and if desired, 'scoot' them into an extra round shape using a cookie cutter slightly larger than the cookie. Repeat the baking process with the remainder of the cookies.
- Leave to cool on the pans for 10 minutes then transfer to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to five days
Notes
'Neutral oil' means neutral tasting - so something like extra light olive oil, rice bran oil, grapeseed, canola, etc will work!
Brown Butter Chocolate Crinkle Cookies
The reason that it works is because when you brown butter, you are cooking off the water in the recipe (and at the same time browning the milk solids). For this particular recipe because I was replacing oil with brown butter, so a straight fat for fat swap, I was able to just use 75g brown butter (not melted) in the place of the oil. When I am calculating how much butter I need to use to make brown butter, I usually take the quantity of brown butter that I need and multiply it by 1.3 and add a tiny bit. This usually gives me enough to account for the cooking off of the water during the browning process.
Using brown butter in the recipe takes a tiny bit longer as you have to wait for it to cool, but they are So Delicious. They are chewy and chocolatey and the brown butter just does what brown butter does best and provides an amazing depth of flavour. Here's how to do it:
Place 110g butter (salted or unsalted is fine, and it can be cold from the fridge) into a pan. I prefer something light coloured so I can see what is happening.
Cook until the butter has melted, and then continue to cook, swirling the pan often and stirring with a whisk, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes.
Remove the brown butter from the stove and weigh out 75g into your mixing bowl or a heatproof bowl. Make sure to get all the brown stuff at the bottom, that's the good stuff. If you have a tiny bit leftover it's good for a lot of things - I usually put it on my toast.
Leave to cool for 10-15 minutes, then proceed with the recipe. The cookies will spread a little more and the cracks are more pronounced, but aside from that, everything is the same!