Chocolate Crinkle Cookies
These classic Chocolate Crinkle Cookies are soft, fudgy, and coated in snowy powdered sugar for that signature crackled look. With a rich chocolate flavor and tender brownie-like center, they’re the perfect holiday cookie or year-round indulgence. Tested for the perfect balance of chewiness and chocolate depth, they’re guaranteed crowd-pleasers!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes (plus chilling)
- Yield: 24 cookies
- Category: Dessert, Cookies, Holiday Baking
- Method: Baked
- Cuisine: American
Ingredients
1 cup (125 g) all-purpose flour
1/2 cup (45 g) unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (200 g) granulated sugar
1/4 cup (60 ml) vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup (60 g) powdered sugar (for coating)
Instructions
1. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
2. In a large bowl, beat together the granulated sugar and vegetable oil until well combined. Add eggs one at a time, then stir in the vanilla extract.
3. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or overnight). Chilling helps create the signature crinkle tops.
5. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Scoop dough with a 1-tablespoon cookie scoop and roll into balls. Coat each ball generously in powdered sugar.
7. Arrange on the baking sheet about 2 inches apart and bake for 10–12 minutes, until edges are set and centers look slightly soft.
8. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
**Pro Tips**
• For the fudgiest texture, don’t skip chilling the dough.
• If your dough is too sticky, chill longer before rolling.
• Use a light-colored baking sheet to prevent over-browning.
• Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.