Chocolate Crinkle Cookies
These chocolate crinkle cookies are soft, chewy, and coated in powdered sugar for a stunning cracked finish. Perfect for holidays or anytime you need a cozy, chocolatey treat.
Equipment
- mixing bowls
- whisk
- measuring cups and spoons
- baking sheets
- parchment paper
- wire cooling rack
Ingredients
- 1 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 4 eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup powdered sugar (for coating)
Instructions
- In a large bowl, mix cocoa powder, granulated sugar, and vegetable oil until combined.
- Beat in eggs one at a time, then add vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually mix the dry ingredients into the wet mixture until a dough forms.
- Cover the dough and refrigerate for at least 2 hours or overnight.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll dough into 1-inch balls and coat generously in powdered sugar.
- Place on baking sheet 2 inches apart. Bake for 10–12 minutes until cracked on top and soft in center.
- Let cool on sheet for 5 minutes before transferring to a wire rack.
Notes
Chilling the dough is essential for a bold crinkle effect.
Don’t overbake — cookies should be soft in the center.
You can freeze the dough balls for up to 2 months.
Don’t overbake — cookies should be soft in the center.
You can freeze the dough balls for up to 2 months.
Nutrition
Calories: 110kcalCarbohydrates: 18gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 1.2gCholesterol: 16mgSodium: 50mgPotassium: 80mgFiber: 1gSugar: 11gVitamin A: 35IUCalcium: 12mgIron: 1.1mg