Description
These Chocolate Crinkle Cookies are soft, fudgy, and rich with deep chocolate flavor. Rolled in powdered sugar before baking, they develop a beautiful crackled appearance. They’re a holiday favorite but delicious any time of the year!
Ingredients
Units
Scale
- 1 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup powdered sugar (for rolling)
Instructions
- Mix the Wet Ingredients:
- In a large bowl, whisk together cocoa powder, granulated sugar, and vegetable oil until well combined.
- Add the eggs one at a time, mixing after each addition.
- Stir in the vanilla extract.
- Combine the Dry Ingredients:
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms.
- Chill the Dough:
- Cover the dough and refrigerate for at least 2 hours (or overnight) until firm.
- Preheat & Prep:
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Shape & Roll:
- Scoop out tablespoon-sized portions of dough and roll them into balls.
- Roll each ball generously in powdered sugar, coating completely.
- Place on the prepared baking sheet, spacing them about 2 inches apart.
- Bake:
- Bake for 10–12 minutes, until the cookies are set but still soft in the center.
- Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chilling the dough is essential for the best crinkle effect and to prevent spreading.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For extra richness, mix in ½ cup mini chocolate chips into the dough before chilling.