Description
Chocolate crinkle cookies bring festive vegan magic to holiday dessert tables. Rich cocoa-dusted treats deliver delightful sweetness that satisfies chocolate cravings without compromise.
Ingredients
Scale
- 1 cup / 200g white granulated sugar
- 1 cup / 130g unbleached all-purpose flour
- ½ cup / 40g dutched cocoa powder
- ¼ cup / 32g cornstarch
- ¼ cup / 59 ml olive oil
- 6 tbsps / 89 ml plant-based milk (e.g., almond milk)
- 1 tsp vanilla extract
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup / 100g white granulated sugar
- ½ cup / 60g powdered sugar
Instructions
- Preheat Preparation: Ignite the oven to 350°F (175°C) and strategically line baking sheets with parchment paper, ensuring uniform coverage.
- Chocolate Foundation: Sift cocoa powder into a spacious mixing bowl, blending seamlessly with white sugar and olive oil until a silky, homogeneous texture materializes.
- Liquid Integration: Whisk plant-based milk and cornstarch in a separate vessel until impeccably smooth, then delicately incorporate into the chocolate base, creating a unified mixture.
- Flavor Enhancement: Introduce vanilla extract, baking powder, baking soda, and salt into the developing dough, meticulously stirring to distribute ingredients with precision.
- Dough Formation: Gradually fold flour into the mixture, gently combining until a cohesive, malleable dough emerges without excessive manipulation.
- Sugar Coating Setup: Arrange two shallow dishes – one with granulated white sugar, the other with powdered sugar – for comprehensive cookie coating.
- Dough Portioning: Utilize a tablespoon to form individual dough spheres, rolling each between palms to craft smooth, symmetrical orbs.
- Sugar Encrustation: Methodically roll dough balls first in granulated sugar, then lavishly coat with powdered sugar, ensuring complete coverage and achieving the signature crackled exterior.
- Baking Arrangement: Position sugar-coated dough balls on prepared sheets, spacing them approximately 2 inches apart to accommodate natural spreading.
- Baking and Cooling: Bake for 8-10 minutes, observing surface cracking and slight expansion as indicators of perfect doneness. Allow cookies to rest briefly on the sheet before transferring to a wire rack for complete cooling.
- Storage Protocol: Once thoroughly cooled, preserve cookies in an airtight container, strategically layering with parchment paper to prevent adhesion and maintain optimal freshness for up to 5 days.
Notes
- Prevent Overmixing: Gently fold flour to maintain soft, tender cookie texture and avoid tough, dense results.
- Sugar Coating Technique: Double-roll dough balls in granulated then powdered sugar for perfect crackled exterior and professional bakery-style finish.
- Temperature Precision: Stick to exact 350°F to ensure even baking and signature chocolate crinkle surface cracking.
- Storage Strategy: Use parchment paper between cookie layers when storing to prevent sticking and preserve delicate powdered sugar coating.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 137
- Sugar: 10 g
- Sodium: 88 mg
- Fat: 5 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4.3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.6 g
- Protein: 1.2 g
- Cholesterol: 0 mg