Description
Delightfully fudgy and rich, these Chocolate Crinkle Cookies are a perfect balance of chewy and tender with a crackled powdered sugar coating. Made from simple pantry staples like cocoa, sugar, and flour, these cookies are easy to prepare and ideal for holiday baking, parties, or any chocolate craving. The dough chills to develop intense flavor and ensures perfectly cracked tops when baked to a slightly soft, chewy center.
Ingredients
Scale
Dry Ingredients
- 1 cup unsweetened cocoa powder (100g)
- 1¾ cups granulated sugar (350g)
- 2 cups all-purpose flour (240g)
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 cup powdered sugar (120g)
Wet Ingredients
- ½ cup vegetable oil (120mL)
- 4 large eggs (room temperature)
- 2 teaspoons vanilla extract
Instructions
- Mix Cocoa, Sugar, and Oil: In a large mixing bowl, use a hand mixer or stand mixer with paddle attachment to combine the granulated sugar, cocoa powder, and vegetable oil. Beat at medium speed until mixture is shiny and well combined.
- Add Eggs and Vanilla: Add eggs one at a time to the cocoa mixture, beating well after each addition. Finish by beating in the vanilla extract thoroughly.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt until evenly distributed.
- Mix Dry into Wet: Add the flour mixture to the cocoa mixture and mix on low speed just until combined, being careful not to overmix.
- Chill Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 4 hours or overnight to firm up and develop flavor.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Form Cookie Balls: Place powdered sugar in a small bowl. Using a small ice cream scoop or tablespoon, scoop chilled dough and roll it into roughly one-inch balls. Roll each ball thoroughly in powdered sugar, then place on baking sheets spaced about 2 inches apart. Only coat and bake as many dough balls as fit on the sheets; refrigerate the rest until ready to bake.
- Bake Cookies: Bake the cookies for 10 to 12 minutes, until the edges are set and firm but the centers remain puffy and slightly wet-looking for a fudgy texture.
- Cool Cookies: Let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Be sure to chill the dough thoroughly to ensure the cookies crack properly and develop the rich fudgy texture.
- Use room temperature eggs to help the batter mix evenly.
- Only roll and bake as many cookie balls as fit on your baking sheet at one time to prevent the dough from warming too much.
- Store cookies in an airtight container at room temperature for up to a week or freeze to extend freshness.
- These cookies are perfect for holiday gift-giving or festive gatherings.
Nutrition
- Serving Size: 1 cookie
- Calories: 87 kcal
- Sugar: 10 g
- Sodium: 61 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.02 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 16 mg
