One-Bowl Chocolate Crinkle Cookies

$To make One-Bowl Chocolate Crinkle Cookies, gather these items: - 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 When measuring flour, spoon it into the cup and level it off. This method helps avoid packing. For cocoa powder, use the same technique. Granulated sugar and brown sugar should be scooped directly from the container. When measuring brown sugar, pack it tightly into the cup to ensure you get the right amount. Use a liquid measuring cup for the oil and check at eye level. If you run out of all-purpose flour, use whole wheat flour. The texture may change, but it will still taste great. Unsweetened cocoa powder can be swapped with Dutch-processed cocoa for a milder flavor. For eggs, you can use flax eggs if needed. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for 5 minutes. If you prefer less sugar, reduce both granulated and brown sugars by 1/4 cup. {{ingredient_image_2}} Preheat your oven to 350°F (175°C). This step is key for even baking. While the oven heats, line a baking sheet with parchment paper. This helps the cookies not stick. In a large mixing bowl, add: - 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 Stir these dry ingredients well. Use a whisk or spoon to break up lumps. A smooth mix is important for great texture. Make a small well in the center of the dry mix. Add: - 1/3 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract Mix everything together using a whisk or spoon. The dough will be thick and sticky. This is what you want! Chill the dough in the refrigerator for about 30 minutes. This helps firm it up. A firmer dough is easier to handle. After chilling, scoop out about 1 tablespoon of dough. Roll each scoop into a ball with your hands. Next, roll each ball in powdered sugar to coat it. This gives a nice look and sweet taste. Place the coated balls on the lined baking sheet, leaving space between them. Bake in the oven for 10-12 minutes. The cookies will puff up and have set edges. They should still be soft in the middle. Once baked, let the cookies cool on the baking sheet for about 5 minutes. Then, move them to a wire rack to cool completely. Store the cookies in an airtight container to keep them fresh. Enjoy your sweet treat! To get those lovely crinkles on your cookies, follow these steps. First, make sure to chill your dough. This helps firm it up and keeps the cookies from spreading too much. Rolling the dough balls in powdered sugar is key. This coat creates the crinkle effect as the cookies bake. Bake them just until the edges are set. This keeps the centers soft and chewy. Here are some common errors to watch out for. Don't skip chilling the dough; it’s crucial for texture. Avoid overmixing the batter. This can make cookies tough. Ensure your oven is at the right temperature; an oven that is too hot will lead to burnt bottoms. Lastly, be careful with the powdered sugar. Too little won't give you a nice crust, while too much can make the cookies overly sweet. Having the right tools makes baking easier. Here’s what I recommend: - A large mixing bowl for combining ingredients - A whisk or sturdy spoon for mixing - A cookie scoop for even portions - Parchment paper for lining the baking sheet - A wire rack for cooling cookies Using these tools will help you bake with confidence and ease. Happy baking! Pro Tips Chill the Dough: Refrigerating the cookie dough for 30 minutes helps solidify the fats, making it easier to shape and ensuring a chewy texture. Don’t Overbake: Remove the cookies from the oven when they have puffed up and the edges are set, but the center remains soft. They will continue to firm up as they cool. Use Quality Cocoa: Opt for high-quality unsweetened cocoa powder for a richer chocolate flavor that enhances the overall taste of the cookies. Experiment with Add-ins: Add chocolate chips, nuts, or dried fruits to the dough for an exciting twist and added texture in your cookies. {{image_4}} You can make these cookies even better by adding nuts or chocolate chips. Chopped walnuts or pecans give a nice crunch. If you love chocolate, add semi-sweet or dark chocolate chips. Mix in about half a cup of your choice with the wet ingredients. This small change boosts flavor and texture. Try different flavors for a fun twist! For a minty taste, add a teaspoon of peppermint extract. This makes the cookies perfect for the holidays. If you prefer citrus, use orange zest instead. Just a tablespoon can brighten the cookie’s flavor. These variations keep things fresh and exciting! If you need a gluten-free option, swap the all-purpose flour for a gluten-free blend. Many brands work well in cookies. Make sure to check labels for any added ingredients. You can also use almond flour for a nutty flavor. Just remember, the texture may change a bit, but they will still taste great! To keep your One-Bowl Chocolate Crinkle Cookies fresh, store them in an airtight container. This helps prevent them from becoming dry. You can also place parchment paper between layers to avoid sticking. For best results, keep them at room temperature. If you want to save some cookies for later, freezing is easy. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour until firm. After that, transfer them to a freezer-safe bag or container. Make sure to remove as much air as possible. They freeze well for up to three months. Stored in an airtight container, these cookies last about one week at room temperature. If frozen, they will keep for three months. Just remember to thaw them at room temperature before enjoying. This makes it easy to have a sweet treat whenever you want! Yes, you can use margarine. It adds a nice flavor. Just melt it before mixing. This keeps your dough smooth and easy to manage. Look for puffed edges and set centers. The cookies should not look wet. If they are slightly soft in the middle, that is normal. They will firm up as they cool. If your dough is sticky, add a bit more flour. Start with one tablespoon. Mix it in well and check again. You want the dough to be workable, not too sticky. You can skip chilling, but the dough may be harder to shape. Chilling helps the cookies keep their shape. If you skip it, work quickly to form the balls. Serve them warm for the best experience. Place them on a nice plate. You can dust with more powdered sugar for a pretty touch. Enjoy with a glass of milk or coffee! You now have all the key steps to make perfect cookies. We covered ingredients, mixing, chilling, baking, and storing. Remember to avoid common mistakes and use the right tools. Don’t hesitate to try fun variations or substitutions to suit your taste. Storing cookies properly keeps them fresh longer. With these tips in hand, you can bake with confidence. Enjoy your cookie-making journey and savor every bite!$

One-Bowl Chocolate Crinkle Cookies

Deliciously rich chocolate cookies with a crinkly powdered sugar coating.

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Prep Time 10

Cook Time 12

Total Time 50

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

Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
In a large mixing bowl, carefully combine the all-purpose flour, unsweetened cocoa powder, granulated sugar, packed brown sugar, baking powder, baking soda, and salt. Stir well with a whisk or spoon, breaking up any lumps to ensure a smooth mixture.
Form a well in the center of the dry ingredients. Into this well, pour the vegetable oil followed by the two large eggs and the vanilla extract.
Using a whisk or a sturdy wooden spoon, mix the ingredients together until just combined. The mixture will be thick and somewhat sticky, forming a rich batter.
For better handling, place the bowl in the refrigerator and chill the cookie dough for approximately 30 minutes. This step helps firm up the dough, making it easier to shape.
After chilling, take a spoon or a cookie scoop and portion out the dough, aiming for about 1 tablespoon per cookie. Roll each portion into a ball between the palms of your hands.
Generously roll each dough ball in powdered sugar, coating them thoroughly. Arrange the coated balls on the prepared baking sheet, leaving about 2 inches of space between each to allow for spreading.
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cookies have puffed and developed set edges while remaining soft in the center.
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely.

Notes

To add a festive flair, arrange the cookies on a decorative platter. For an extra touch, dust with a light layer of powdered sugar just before serving.

Keyword chocolate, cookies, dessert