Description
Delight in these classic Chocolate Crinkle Cookies—soft, fudgy on the inside with a crackled, powdered sugar-coated exterior. Perfectly balanced with rich cocoa and a tender texture, these cookies make a wonderful treat for holidays, gatherings, or any time you’re craving a chocolatey indulgence.
Ingredients
Scale
Dry Ingredients
- 1 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
Coating
- 1/2 cup powdered sugar (for coating)
Instructions
- Prepare the Dough: In a large bowl, mix together the unsweetened cocoa powder, granulated sugar, and vegetable oil until the mixture is smooth and consistent.
- Incorporate Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract for added flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Mix Dry Ingredients with Wet: Gradually add the flour mixture to the cocoa mixture, stirring gently until the dough is thick, cohesive, and well combined.
- Chill the Dough: Cover the dough tightly and refrigerate it for at least 4 hours or overnight. This step helps to firm the dough, making it easier to shape and enhancing the cookie texture.
- Preheat the Oven: Set your oven temperature to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Shape the Cookies: Using about 1 tablespoon of dough per cookie, scoop and roll the dough into balls with your hands.
- Coat in Powdered Sugar: Roll each dough ball generously in powdered sugar, ensuring a thick coating that will create the classic crackled look during baking.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheets, spacing them approximately 2 inches apart to allow room for spreading.
- Bake the Cookies: Bake for 10 to 12 minutes until the cookies puff up and the edges set. The centers will remain soft and fudgy—avoid overbaking for the best texture.
- Cool and Serve: Let the cookies cool on the baking sheets for about 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Refrigerating the dough is essential for easier handling and helps develop the signature crackle pattern on the cookies.
- Do not overbake; the cookies should be soft in the center for the ideal fudgy texture.
- You can store the baked cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze baked cookies or dough balls, then thaw or bake as needed.
