Description
Rich and fudgy Chocolate Crinkle Cookies are delightfully indulgent treats made from simple pantry staples. These cookies feature a cracked powdered sugar exterior with a soft, gooey chocolate center, perfect for holiday baking or satisfying any sweet craving.
Ingredients
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
- Combine Cocoa, Sugar, and Oil: In a large mixing bowl, use a hand mixer or stand mixer fitted with a paddle attachment to beat the granulated sugar, unsweetened cocoa powder, and vegetable oil on medium speed until the mixture is shiny and well combined.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Then beat in the vanilla extract until fully incorporated.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly distributed.
- Combine Wet and Dry Mixtures: Add the flour mixture to the cocoa mixture and mix on low speed just until combined to form the dough.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 4 hours or overnight to firm up for easier handling.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper. Place the powdered sugar in a small bowl for rolling.
- Form and Coat Dough Balls: Using a small ice cream scoop or tablespoon, scoop chilled dough and roll into roughly one-inch balls. Roll each ball in powdered sugar until well coated. Place the coated dough balls about 2 inches apart on the prepared baking sheets. Only coat the amount you plan to bake at one time; keep the remaining dough refrigerated and coat just before baking.
- Bake Cookies: Bake for 10 to 12 minutes or until cookie edges are firm and the centers are puffed but still appear slightly wet.
- Cool: Allow cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
- Chilling the dough is essential to prevent spreading and to develop the signature crackled top.
- Use room temperature eggs to ensure smooth incorporation.
- If you prefer a more intense chocolate flavor, use Dutch-processed cocoa powder.
- Cookies should be soft in the center when removed from the oven; they will set further as they cool.
- This recipe yields approximately 48 cookies, depending on the size of scoops.
