30 Minute Chocolate Crinkle Cookies

Ingredients (~18 cookies)

• 1/3 cup neutral oil
• 1/2 cup light or dark brown sugar
• 1/3 cup granulated sugar
• 1 large egg, at room temperature
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 1/4 cup dutch process cocoa powder, sifted
• 1 cup all-purpose flour
• 1/4 tsp baking soda
• Powdered sugar for rolling
• Granulated sugar for rolling

Prepare the Oven and Wet Mixture

To begin your recipe, preheat your oven to 325°F.

Line two baking sheets with parchment paper.

In a bowl, mix your oil, brown sugar, granulated sugar, room temperature egg, and vanilla together with an electric hand mixer on high speed for roughly 1 minute or until smooth and creamy; your mixture should look glistening and thick.

Prepare Your Dry Mixture

In another bowl, sift together your salt, cocoa powder, flour, and baking soda; set aside.

Gently incorporate the dry ingredients into the wet mixture with a rubber spatula.

Although your dough will be very oily at this point, you should keep mixing until a cohesive dough forms; this may require some effort, but it will happen!

Prepare Sugar Stations

Prepare your work area by placing granulated sugar in a small bowl.

Sift powdered sugar into another bowl.

You will roll each cookie ball through both sugars before placing them on the parchment-lined baking sheets.

Shaping Your Cookies

Use a cookie scoop to measure out two tablespoons of dough, form into a ball in the granulated sugar first, gently reshaping if necessary.

Next, place the dough ball into the powdered sugar, giving it an even coat.

Place your prepared dough balls on the lined baking sheets with approximately two inches of space in between each cookie, placing six cookies per tray.

Note that as you place your dough balls onto the prepared sheets, they may flatten slightly; this is normal and not cause for concern.

Baking Times

Bake for 12 to 13 minutes, or until the cookies are puffed up and the edges are set, yet soft in the middle when you remove them from the oven.

If you would like perfectly round cookies, use a cookie cutter slightly larger than your cookie to “scoot” the cookies into the correct shape while they are still warm.

Repeat this process with your remaining cookie dough.

Cooling and Storing Cookies

Let the cookies cool on the pans for 10 minutes, then transfer to wire racks to cool completely; you will notice that the cracks become more pronounced as the cookies cool.

To keep your cookies fresh up to five days, store them in an airtight container.