Description
These Chocolate Crinkle Cookies with Walnut Pieces are rich, soft, and fudgy with a satisfying nutty crunch. Each bite delivers deep cocoa flavor balanced by the buttery taste of walnuts, all wrapped in a classic crinkled powdered sugar coating. Perfect for holidays, gatherings, or a cozy night in, these cookies bring comfort and joy with every batch.
Ingredients
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1 cup all-purpose flour
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1/2 cup unsweetened cocoa powder
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1 teaspoon baking powder
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1/4 teaspoon salt
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1 cup granulated sugar
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1/4 cup vegetable oil
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2 large eggs
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1 teaspoon vanilla extract
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3/4 cup chopped walnuts
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1/2 cup powdered sugar (for rolling)
Instructions
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In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until evenly combined.
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In a large mixing bowl, beat sugar and vegetable oil until smooth. Add eggs one at a time, then stir in vanilla extract.
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Gradually add the dry mixture into the wet ingredients, stirring just until combined.
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Gently fold in the chopped walnuts until evenly distributed throughout the dough.
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Cover the dough with plastic wrap and refrigerate for at least 2 hours or overnight to firm up.
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Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
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Scoop about a tablespoon of dough, roll into a ball, and coat generously with powdered sugar.
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Place dough balls 2 inches apart on the baking sheet.
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Bake for 10–12 minutes, or until tops are cracked and centers are just set.
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Allow cookies to rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Notes
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Chilling the dough helps create the classic crinkle effect and prevents the cookies from spreading too much.
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Use high-quality unsweetened cocoa powder for the richest chocolate flavor.
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For extra crunch, press a few walnut pieces on top before baking.
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Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
- Prep Time: 15 minutes (plus chilling time)
- Cook Time: 12 minutes