Thank goodness it is cookie season. Something about December screams “MAKE COOKIES!!” I haven’t quite determined why that is, but tis the season to overeat I suppose. When I was little my godmother would always make chocolate crinkle cookies and they were always amazing. I remember them being different than this recipe but that powdered sugar coating is exactly the same and oh so wonderful. These cookies are fudgey and chewy and filled with orange and chocolate flavor. I was deciding between adding orange or peppermint but thought that I will probably do peppermint next week so orange it is! Have you ever had those chocolate oranges? The ones you smash on the table to break into slices? These cookies are that in cookie form. The best part is that the inside is not too sweet, which makes the powdered sugar coating just perfect. I tried to take pictures of this dough but it was just dark and not very pretty, so I cut to the balls of dough coated in sugar! Place these on a baking sheet with parchment paper and throw them in the oven!
Okay well don’t throw them, that clean up would hurt. But gently slide that cookie sheet on your oven rack… because that sounds more civilized.
Once they bake the crinkles come!!
Oh yes sweet sweet cookies full of happiness.
Favorite part about this recipe? Super easy. Oil instead of butter so no softening needed which always saves me loads of time.
Chocolate Orange Crinkle Cookies
- 1 cup unsweetened cocoa powder
- 1 1/2 cups white sugar
- 1/2 cup vegetable oil
- 4 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon espresso powder (optional)
- 1/2 teaspoon salt
- 1 cup confectioners’ sugar
- In the bowl of an electric mixer fitted with the paddle attachment (though you can do this with a wooden spoon, too) beat together the cocoa powder, white sugar, and vegetable oil until it comes together into a shiny, gritty, black dough of sorts.
- Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla, orange extract and beat in thoroughly.
- In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder if using. Mix into the chocolate mixture on low speed until just combined. Do not overbeat. Cover the dough with plastic wrap and chill the dough for four hours or overnight.
- Preheat the oven to 350°F and line two baking sheets with parchment paper. Place the confectioner’s sugar in a wide bowl. Using a small dough scooper (about 2 tablespoons), scoop the chilled dough and roll them into balls using your hands. Roll the balls in the confectioner’s sugar and place on the cookie sheets. Bake for 10-12 minutes. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely.