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Chocolate Crinkle Cookies

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  • Author: samahkitchen
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 2 hours 22 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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

  1. 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.
  2. 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.
  3. Chill the Dough:
    • Cover the dough and refrigerate for at least 2 hours (or overnight) until firm.
  4. Preheat & Prep:
    • Preheat oven to 350°F (175°C).
    • Line a baking sheet with parchment paper.
  5. 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.
  6. 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.