Chocolate Crinkle Cookies
Deliciously soft and fudgy chocolate cookies with a powdered sugar crackle, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup All purpose flour
- 1/2 cup Unsweetened cocoa powder Natural or Dutch process
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
Wet Ingredients
- 1 cup Granulated sugar
- 2 large Eggs
- 1/2 cup Neutral oil Or melted butter
- 1 teaspoon Vanilla extract
For Rolling
- 1 cup Powdered sugar For rolling the cookies
Instructions
Preparation
- In a bowl, whisk flour, cocoa powder, baking powder, and salt until evenly mixed.
- In another bowl, whisk sugar, eggs, oil, and vanilla until glossy and smooth.
- Pour the dry mix into the wet mix and stir until there are no dry streaks. The dough will be thick and sticky.
- Cover the bowl and chill for at least 2 hours, or overnight.
Baking
- Scoop chilled dough into balls (about 1 to 1.5 tablespoons each). Roll in powdered sugar to coat.
- Preheat the oven to 350°F (175°C) and place dough balls on a parchment lined baking sheet with space between them.
- Bake for 10 to 12 minutes until the tops are cracked and the edges look set.
- Let them sit on the baking sheet for a few minutes, then move to a cooling rack.
Notes
Chill the dough sufficiently to avoid flat cookies. Use a cookie scoop for uniform size, and do not overbake. Maintain a thick powdered sugar coat for that classic look.