This is not technically a Halloween cookie. You could make these cookies all year, and everyone would love them. But for some reason, they just feel especially right for Halloween.
Maybe it’s because the stark colored contrast and crackled texture remind me of spooky things. Mummy skin? Spider webs? Who knows?
Either way, if you need a last minute Halloween dessert idea, these cookies would fit the bill nicely. They are ever so slightly labor intensive, but they still come together fairly quickly. Plus they look impressive as all get out.
So, are you ready to bake? Let’s go.
Wrinkly Crinkly Chocolate Cookies
- 1/2 cup powdered sugar
- 1 cup sugar, divided
- 1/3 cup canola oil
- 2 tablespoons dark corn syrup
- 1 teaspoon vanilla extract
- 1/3 cup almond milk (or milk of your choice)
- 1 tablespoon ground flax seeds
- 4 ounces semisweet chocolate, melted and cooled slightly
- 1-1/4 cups plus 2 tablespoons all-purpose flour
- 2 tablespoons cocoa powder (bonus points for black cocoa powder, but don’t use Dutch processed)
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
1. Pour the powdered sugar into a small bowl, and 1/4 cup of the white sugar into a second small bowl. Set the bowls aside.
2. In a large mixing bowl, combine the sugar, oil, corn syrup, vanilla, milk, flax seeds, and melted chocolate. Beat until totally combined. Then add the rest of the ingredients and beat until fully incorporated. Your dough should be fairly thick and very sticky.
3. Refrigerate your dough for at least 30 minutes, to make it easier to handle. When the time is almost up, preheat your oven to 325° F. Line two baking sheets with parchment.
4. Once the chilling time has elapsed, remove the dough from the refrigerator. Scoop a heaping tablespoon of dough and roll it into a ball with your hands. Then roll that ball in the white sugar until fully coated. Then drop the ball into the powdered sugar, and carefully coat the ball with a fairly thick coating of powdered sugar. Gently shake off any excess sugar, and place on the prepared baking sheet.
5. Continue this process, placing the cookie balls a couple of inches apart, since they tend to spread quite a bit. Bake for 13-15 minutes, until the cookies look like they do in the pictures (slightly puffed, with lots of cracks on the surface). Let them cool for a few minutes on the baking sheet before very carefully removing to a cooling rack. Allow them to cool completely before eating. Store in a single layer.
Serve these at your Halloween party, or any time of year. Their fudgy texture is a huge hit with people who like rich chocolatey cookies (which is everyone, right?).
And now if you’ll excuse me, I have some cookies to eat. Happy Halloween, y’all!
P.S. This recipe was created by my favorite cookbook authors, Isa Chandra Moskowitz and Terry Hope Romero. If you want to see this recipe in its original form, plus many many more amazing recipes, check out their book Vegan Cookies Invade Your Cookie Jar. This is not a sponsored post, and they don’t know me at all. I just love them, and you should too.