Chocolate Crinkle Cookies
Chocolate Crinkle Cookies are soft, fudgy, brownie-like cookies coated in powdered sugar that crack beautifully as they bake. Rich, chocolatey, and festive, they’re a holiday favorite but delicious any time of year. These cookies come together easily and deliver the perfect combination of crisp edges and a tender, chewy center.
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup powdered sugar for rolling
Instructions
- Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Mix wet ingredients: In a separate bowl, whisk the sugar, vegetable oil, eggs, and vanilla until smooth.
- Combine: Add the dry ingredients to the wet ingredients and stir until a thick, sticky dough forms.
- Chill dough: Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or overnight). This step is crucial to prevent the cookies from spreading.
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Shape cookies: Scoop 1-inch balls of dough and roll each ball generously in powdered sugar.
- Arrange: Place on the prepared baking sheets, leaving space between each cookie.
- Bake: Bake for 10–12 minutes, or until the tops are cracked and the edges are set but the centers are still soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Chilling is essential: Warm dough won’t produce the signature crinkles.
- Extra fudgy cookies: Add ¼ cup melted chocolate to the wet ingredients.
- Flavor variations: Add a pinch of espresso powder, peppermint extract, or orange zest.
- Storage: Store in an airtight container for up to 5 days. Freeze baked cookies for up to 2 months.
- Make ahead: Refrigerate dough up to 48 hours or freeze dough balls (without powdered sugar) for later.