Chocolate Crinkle Cookies
These Chocolate Crinkle Cookies are rich, fudgy, and coated in powdered sugar for a festive crackled look. Perfect for holidays, parties, or anytime you want a brownie-like cookie that melts in your mouth.
Ingredients
- 1 cup unsweetened cocoa powder natural or dark
- 2 cups granulated sugar or half white sugar and brown sugar
- 1/2 cup vegetable oil or canola/grapeseed
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup powdered sugar for rolling
Instructions
- In a large bowl, combine cocoa powder, sugar, and oil. Beat with a mixer until shiny and smooth.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, mixing just until combined.
- Cover dough with plastic wrap and refrigerate for at least 4 hours or overnight.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Scoop chilled dough into 1-inch balls using a cookie scoop or tablespoon.
- Roll each dough ball in powdered sugar until fully coated.
- Place on baking sheet 2 inches apart and bake for 10–12 minutes, until edges are set and centers look slightly underbaked.
- Cool on baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- For extra crunch, roll the dough balls in granulated sugar before the powdered sugar.
- Use fresh baking powder to get the best crackle.
- The cookies will firm up as they cool—don’t overbake.
- Add-ins like peppermint or espresso powder can take these up a notch.
- Freeze dough balls or baked cookies for make-ahead convenience.