Easy Chocolate Crinkle Cookies with a Hint of Orange
These chocolate crinkle cookies are the perfect treat for the Holidays. They have a rich chocolate flavor and a hint of orange. Yes, I added orange juice and zest to my recipe because it goes so well with the cacao. Every year for Christmas I just have to have a chocolate orange treat. It is one of my favorite Holiday flavor combinations.
These cookies have the best texture. They are crunchy on the outside and soft and fudgy on the inside. Also, they are very fun and simple to make. The dough is super easy to prepare because you don’t need a mixer. There is no need of rolling pin either. You can use your fingers to grab some dough and roll a small ball out of it. Then toss it in powdered sugar and make sure that it is covered well before baking. You can involve the whole family with making the little chocolate cookie dough balls. During baking these cookies form beautiful cracks and the chocolate orange aroma fills up the air.
Ingredients for the Chocolate Crinkle Cookies
The ingredients for these cookies are simple, affordable and easy to find. You are going to need:
- large eggs -most universal size for baking.
- sugar– I used white, granulated sugar, but the recipe will work with brown one. You can also use other sugar substitutes as long as they are granulated and have 1:1 replacement ratio with sugar.
- oil -any oil that have a mild taste would work. I used sunflower oil.
- orange juice – I recommend using freshly squeezed orange juice. Bottled orange juice might have added sugar which may produce overly sweet cookies.
- orange zest– wash the orange very well before zesting. It is best if you use organic.
- all-purpose flour– best for baking cookies.
- unsweetened cacao powder – cacao powder is raw and less processed than cocoa powder. I prefer it because it has an amazing taste, but you can use cocoa powder if that is what you have. Just make sure that it is unsweetened.
- baking powder– Make sure that the baking powder is still active, because it loses its powers three months after opening. I buy aluminum free baking powder.
- Powdered sugar– also called confectioners’ or icing sugar.
Helpful tips about making the Cookie Dough
How to measure flour? Always scoop more flour than you need in your cup and use a knife to level it off. If you have a scale, use it, because measuring ingredients by weigh is always more accurate. One cup of flour contains exactly 120 grams of all-purpose flour.
You don’t need a mixer to make this dough. Use any mixing bowl and spatula.
First you stir in the wet ingredients and then you add the dry. Mix just enough to incorporate everything. Do not over-mix.
One important step about making the dough is that you have to chill it for an hour in the fridge. This will make it easier to handle.
Helpful tips about making the Chocolate Crinkle Cookies
If you cannot form a ball after the dough is completely chilled, you might need to add some more flour. Add one tablespoon at a time until you have the desired consistency. Another possible solution if you cannot make a ball is to wet your hands and thy again.
Try to make equal-sized dough balls to guarantee that they will bake for the same time.
Baking time might be different depending on the oven, cookie size and altitude. Please use your own judgment when you bake. You know your oven best.
If you are not sure that your cookies are baked, check their bottoms. They should have a nice golden brown color than take your cookies out of the oven. If the bottoms are very soft and pale increase baking with 3-5 minutes.
The cookies will be soft after baking, but when you cool them down, they get crunchy on the outside.
I ended up with 50 cookies, but you can get less or more depending on the size of your dough balls.
Storing the Chocolate Crinkle Cookies
Store the cookies in an airtight container on the countertop for up to a week.
You can freeze the dough balls before dusting them with powdered sugar. Freeze them on a baking tray and transfer them into a freezer safe container. You can keep them frozen for two months before you decide to bake them. To bake from frozen. Place them on the baking sheet, roll in powdered sugar preheat the oven to 355F and bake. Check for doneness after 15 minutes.
Easy Chocolate Crinkle Cookies with a Hint of Orange
- 2 large eggs
- 1 cup granulated sugar
- ¼ cup freshly squeezed orange juice
- ½ cup oil I used sunflower oil
- the zest from one orange
- 2 cups all purpose flour
- ½ cup unsweetened cacao powder or cocoa powder
- 1½ tsp baking powder
- powdered sugar for rolling
- Crack the eggs in a mixing bowl and add the sugar, oil, orange juice and orange zest. Whisk until combined and the sugar is dissolved.
- Add the flour, cacao powder and baking powder to the mixing bowl. Use a spatula to incorporate the dry ingredients and to form a sticky dough. Cover the dough and refrigerate for an hour.
- Once the chilling is done line two large baking sheets with parchment paper and preheat the oven to 355F.
- Transfer some powdered sugar on a plate (about a third of a cup).
- Use a small spoon, a cookie scoop or just your fingers to form small balls from the dough. The size of the dough balls should be as much as a small walnut. If the dough is too sticky wet your hands. Roll the dough between the palms of your hands to form balls. Then roll the balls into the powdered sugar until they are fully coated.
- Arrange the dough balls on the baking sheets. Leave some space between them because they will expand with baking.
- Bake for 10-12 minutes (depending on size). Once they are baked cool off on the baking tray for 5 minutes. Then transfer them on a cooling rack. They should be slightly soft when they are warm but they get harder when they cool off.
- Store in an airtight container on the countertop for up to a week.