Fudgy holiday chocolate cookies (Print Version)
# Ingredients:
→ Wet Ingredients
01 -
1¾ cups granulated sugar (350g)
02 -
1 cup unsweetened cocoa powder (100g)
03 -
½ cup vegetable oil (120mL)
04 -
4 large eggs, room temperature
05 -
2 teaspoons vanilla extract
→ Dry Ingredients
06 -
2 cups all-purpose flour (240g)
07 -
2 teaspoons baking powder
08 -
¾ teaspoon salt
→ Coating
09 -
1 cup powdered sugar (120g)
# Instructions:
01 -
Mix the sugar, cocoa powder, and oil in a large bowl until the mixture looks glossy and well-blended. I like using my stand mixer with the paddle attachment, but a hand mixer works great too!
02 -
Beat in eggs one at a time, making sure each is fully incorporated before adding the next. Then add the vanilla and mix until everything is smooth and shiny.
03 -
In a separate bowl, whisk together flour, baking powder, and salt. Slowly add this to your chocolate mixture, mixing on low speed just until combined. Don't overmix or your cookies might turn out tough!
04 -
Wrap the dough tightly in plastic wrap and refrigerate for at least 4 hours. I sometimes leave mine overnight for the best results. Trust me - this step is crucial for that perfect crinkle texture!
05 -
Preheat your oven to 350°F and line two baking sheets with parchment paper. Pour powdered sugar into a small bowl for coating.
06 -
Scoop chilled dough using a small ice cream scoop or tablespoon and roll into 1-inch balls. Roll each ball generously in powdered sugar until completely coated, then place on your baking sheet about 2 inches apart. Keep the remaining dough in the fridge until you're ready to bake the next batch.
07 -
Bake for 10-12 minutes until the edges are set but the centers still look slightly underdone and puffy. They'll continue cooking as they cool, so don't overbake them if you want that fudgy center!
08 -
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Don't worry if they sink in the middle - that's exactly what creates their deliciously fudgy texture!
# Notes:
01 -
These cookies are a holiday classic with their snow-capped appearance, but they're delicious any time of year!
02 -
The dough needs to chill for at least 4 hours, so plan ahead. This prevents the cookies from spreading too much during baking.
03 -
For a flavor twist, try adding 1 teaspoon of peppermint extract or orange extract to the dough.
04 -
Add 1 teaspoon of instant espresso powder to enhance the chocolate flavor even further.