This delicious cookies, also known as Zebra Cookie due to it’s black and white pattern, easily earns itself a spot in the top 5 favourite cookies in our household!
Chocolate Crinkle Cookies
Course: Dessert, cookiesServings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
2 cups white sugar
1 cup unsweetened cocoa powder
1/2 cup vegetable oil
4 eggs, large
2 tsp vanilla extract
1 tsp rum extract, optional
1/2 tsp espresso powder, optional
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp fine salt, heaping
3/4 cup powdered sugar
Directions
- Add sugar, cocoa, espresso powder (if using) and oil to the bowl of a stand mixer. Beat with a paddle attachment starting on low until cocoa powder is incorporated and increasing to high for about 4 minutes until well incorporated. Stop the mixer, scrape up the sides with a rubber spatula. Add eggs, vanilla and rum (if using) extracts and beat on low until incorporated.
- Combine flour, baking powder and salt. Sift this mixture into the bowl of the mixer. Mix on low with a paddle attachment - make sure the ingredients are thoroughly mixed, but don't overmix. Cover the cookie dough and refrigerate at least 4 hours. This refrigeration step is not to be skipped!
- When ready to bake, preheat the oven to 350F. Line baking sheets with parchment paper. I prefer baking these cookies one sheet at a time, fyi, rather than baking 2 sheets at once.
- With a small ice cream scoop, scoop out 1-inch balls. Gently shape them with your hands and coat in powdered sugar. Place 1 1/2 inches apart on the prepared cookie sheet.
- Bake in preheated oven 10-12 minutes. The edges will be set and the middles will finish cooking outside of the oven, plus these cookies firm up as they cool. Let the cookies cool completely on baking sheets (no need to move them to wire racks.)
