Description
These Chocolate Crinkle Cookies are rich, fudgy, and coated in powdered sugar for a delightful cracked appearance. Perfectly chewy with a slightly crisp edge, these cookies are easy to prepare and a crowd-pleaser for holidays or any chocolate lover’s craving.
Ingredients
Scale
Dry Ingredients
- 1 cup unsweetened cocoa powder (100g)
- 2 cups all-purpose flour (240g)
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 cup powdered sugar (120g)
Wet Ingredients
- 1¾ cups granulated sugar (350g)
- ½ cup vegetable oil (120mL)
- 4 large eggs (room temperature)
- 2 teaspoons vanilla extract
Instructions
- Combine Sugar, Cocoa, and Oil: In a large mixing bowl, use a hand mixer or stand mixer with paddle attachment to beat together the granulated sugar, cocoa powder, and vegetable oil on medium speed until the mixture is smooth, shiny, and well combined.
- Add Eggs and Vanilla: Add the eggs one at a time, beating thoroughly after each addition to ensure smooth integration. Then beat in the vanilla extract until evenly distributed in the batter.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt until combined. Gradually add this flour mixture to the wet mixture on low speed, mixing just until incorporated without overworking the dough.
- Chill the Dough: Cover the cookie dough tightly with plastic wrap and refrigerate for at least 4 hours or overnight to firm up and develop flavors, which also helps achieve the characteristic crinkle texture.
- Prepare Baking Sheets and Preheat Oven: When ready to bake, preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper. Place the powdered sugar in a shallow bowl for coating the cookie dough balls.
- Shape and Coat Cookies: Using a small ice cream scoop or tablespoon, scoop out roughly one-inch portions of chilled dough. Roll each ball evenly in the powdered sugar until fully coated. Place dough balls about 2 inches apart on the prepared baking sheets. Only coat as many as fit on the sheets at one time; keep remaining dough refrigerated and coat just before baking.
- Bake the Cookies: Bake the cookies for 10-12 minutes, or until the edges are set and firm but the centers remain puffed and slightly soft. Remove from oven, let cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Notes
- For best texture, use room temperature eggs to help the dough combine smoothly.
- Chilling the dough is essential to prevent spreading and to create the signature cracked surface.
- If you prefer a deeper chocolate flavor, use Dutch-processed cocoa powder.
- Do not overbake; cookies should look slightly underbaked in the center as they firm up while cooling.
- Store cooled cookies in an airtight container at room temperature for up to one week.
