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- 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1 cup granulated sugar - 1/4 cup brown sugar, packed - 1/2 teaspoon baking powder - 1/4 teaspoon baking soda - 1/4 teaspoon salt - 1/3 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup powdered sugar, for coating You can swap all-purpose flour for almond flour or coconut flour to make these cookies gluten-free. Instead of granulated sugar, try using honey or maple syrup. For a richer flavor, use Dutch-processed cocoa instead of regular cocoa powder. This change can make your cookies taste even deeper and more chocolatey. For the best results, measure your flour correctly. Use a spoon to scoop flour into your cup, then level it off with a knife. This method prevents packing too much flour. Sifting your dry ingredients is also key. It breaks up lumps and ensures a smooth batter. This step is simple but makes a big difference in your cookies. {{ingredient_image_1}} First, set your oven to 350°F (175°C). This is the perfect temperature for baking. Next, line your baking sheet with parchment paper. This step keeps the cookies from sticking and makes cleanup easy. In a large bowl, mix the dry ingredients: flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. Use a whisk to blend them well. This helps to break up any lumps. Create a well in the center of the dry mix. This is where you will add the wet ingredients. Now, pour the vegetable oil, eggs, and vanilla extract into the well. Use a whisk or wooden spoon to mix until everything is combined. The dough will be thick and sticky. Chill the dough in the fridge for about 30 minutes. This helps the dough firm up, making it easier to handle. Once chilled, use a spoon or cookie scoop to take out about 1 tablespoon of dough. Roll each piece into a ball. Then, roll the balls in powdered sugar for that classic crinkle look. Place them on the baking sheet about 2 inches apart. Bake for 10 to 12 minutes. The cookies should be puffed with set edges but soft in the center. After baking, let them cool on the sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. To get the right cookie texture, look for a thick and sticky dough. It should hold its shape when you scoop it. Mixing the dry and wet ingredients well is key. This helps avoid lumps and ensures even flavor. Chilling the dough for 30 minutes makes it easier to handle. This step keeps the cookies from spreading too much while baking. Sometimes cookies spread too much during baking. If this happens, try chilling the dough longer next time. Also, ensure you measure the flour correctly. Too little flour can lead to flat cookies. If your cookies turn out too dry or hard, check your oven temperature. Baking at too high a temperature can dry them out. You can add a little more oil to the dough for moisture. To elevate your dish, arrange the cookies on a nice platter. Dust them with extra powdered sugar for a festive touch. You can also serve them with a scoop of ice cream. For storing, keep the cookies in an airtight container. This keeps them fresh and tasty for up to a week. If you want to enjoy them later, freeze the cookies in a zip-top bag. Pro Tips Chill the Dough: Chilling the cookie dough for at least 30 minutes helps the cookies maintain their shape and texture while baking. Use Quality Cocoa: Opt for high-quality unsweetened cocoa powder for richer flavor and a more intense chocolate experience. Don't Overbake: Keep an eye on your cookies as they bake; they should be soft in the center for that perfect crinkle and chewy texture. Experiment with Toppings: Try adding chocolate chips, nuts, or a sprinkle of sea salt on top before baking for extra flavor and texture. {{image_2}} You can easily change the taste of these cookies. Try adding chocolate chips or nuts. A half-cup of semi-sweet chocolate chips gives a rich burst of flavor. If you prefer nuts, chopped walnuts or pecans work well. They add a nice crunch and depth to the cookie. You can also incorporate spices or extracts. A pinch of cinnamon or a dash of espresso powder can boost the chocolate flavor. For a twist, try adding almond or peppermint extract. Just a teaspoon can change everything! If you want a vegan version, swap eggs for flaxseed meal. Mix one tablespoon of flaxseed with two and a half tablespoons of water. Let it sit for a few minutes until it thickens. Use a plant-based oil instead of vegetable oil. For gluten-free adaptations, use almond flour or a gluten-free blend. Make sure the blend has a good mix of starches and proteins. This will help keep the cookies soft and chewy. You can celebrate holidays with themed adaptations. For Halloween, add orange and black sprinkles. For Christmas, use red and green sprinkles or add crushed candy canes. These small touches bring fun to your cookies. Lastly, themed cookie decorations can make your treats stand out. Use icing to create fun designs, or shape the dough into festive forms. Think hearts for Valentine’s Day or stars for July Fourth. These variations make your cookies special for any occasion! To keep your One-Bowl Chocolate Crinkle Cookies fresh, store them in an airtight container. This helps lock in moisture and flavor. Use a container that is not too big to avoid excess air. You can use glass or plastic containers. Keep the cookies at room temperature for best taste. They will stay fresh for a few days. If you want to keep them longer, refrigeration can dry them out, so it’s best to avoid it. You can freeze both the dough and baked cookies. To freeze the dough, scoop it into balls and place them on a baking sheet. Freeze them for about an hour. After that, transfer the balls to a freezer bag. For baked cookies, let them cool completely. Then, place them in a freezer-safe container. Use parchment paper between layers to avoid sticking. To thaw, just take out the desired amount and leave them at room temperature. For baked cookies, you can gently reheat them in the oven for a few minutes. The cookies taste best when eaten within a week. They stay soft and chewy if stored well. After about a week, they may still be safe but will lose some flavor. Watch for signs that the cookies are no longer good. If they smell off or have a dry texture, it’s time to toss them. Enjoy your tasty treats while they are fresh! You cannot swap these two easily. Baking soda is stronger than baking powder. Baking soda needs acid to work. It helps the cookie rise and stay soft. If you use baking powder, add some extra acid. This can be vinegar or lemon juice. It changes the cookie's texture. Stick to the recipe for best results. To make these cookies less sweet, cut down on the sugar. You can use less granulated sugar. Try reducing it by 1/4 cup. You can also use dark cocoa powder. It adds a rich taste and balances the sweetness. Another option is to blend in unsweetened applesauce. This keeps the cookie moist while reducing sugar. If your dough feels too sticky, chill it longer. Place the bowl in the fridge for 10 more minutes. This makes it easier to handle. You can also dust your hands with flour when rolling the dough. If it still sticks, add a little more flour. Just a tablespoon at a time to avoid dryness. Yes, you can prepare the dough in advance. Store it in the fridge for up to 3 days. You can also freeze the rolled dough balls. Just freeze them on a tray first, then store in a bag. When ready to bake, let them thaw for 20 minutes. Then roll in powdered sugar before baking. In this post, we've covered essential ingredients and tips for making perfect cookies. You learned about measuring and mixing techniques, plus how to troubleshoot common problems. I shared variations to spice up your cookies and ways to store them for freshness. Remember, the right prep and attention to detail make all the difference. Whether you stick to the classic recipe or try new flavors, enjoy the baking journey and the delicious results!

One-Bowl Chocolate Crinkle Cookies

Deliciously soft and chewy chocolate cookies coated in powdered sugar.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 0.25 cup brown sugar, packed
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.33 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cup powdered sugar, for coating

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt. Mix well to ensure there are no lumps.
  • Create a well in the center of the dry ingredients. Pour in the vegetable oil, eggs, and vanilla extract.
  • Using a whisk or wooden spoon, mix until all ingredients are well combined and form a thick batter. The dough will be sticky.
  • Chill the cookie dough in the refrigerator for about 30 minutes to firm it up slightly, which makes it easier to handle.
  • Once chilled, use a spoon or cookie scoop to portion out the dough (about 1 tablespoon each) and roll them into balls.
  • Roll each ball in powdered sugar, coating them generously. Place them on the prepared baking sheet about 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes, or until the cookies are puffed and have set edges but are still soft in the center.
  • Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Arrange the cookies on a beautiful platter and dust with extra powdered sugar before serving for a festive touch!
Keyword chocolate, cookies, dessert