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)

Cook Mode Prevent your screen from going dark

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.