Description

This classic Chocolate Crinkle Cookie recipe yields soft, fudgy cookies with a beautiful cracked powdered sugar coating. Perfectly rich and chocolaty, these cookies are easy to prepare and ideal for holiday baking or any chocolate craving.

Ingredients

Scale

Dry Ingredients

2 ¼ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon kosher salt
1 cup unsweetened Dutch-processed cocoa powder

Sugars & Oils

1 ¼ cups granulated sugar
½ cup brown sugar
½ cup vegetable oil or canola oil

Wet Ingredients

4 large eggs
1 teaspoon vanilla extract

Coating

⅔ cup powdered sugar

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with a silicone mat or parchment paper to prevent sticking.
Mix Dry Ingredients: In a small bowl, sift together the all-purpose flour, baking powder, and kosher salt to ensure they are evenly combined.
Combine Cocoa and Sugars: In a medium bowl, mix the unsweetened Dutch-processed cocoa powder, granulated sugar, brown sugar, and vegetable or canola oil until smooth and well blended.
Add Eggs and Vanilla: Beat the eggs in one at a time into the cocoa mixture, mixing well after each addition. Stir in the vanilla extract for added flavor.
Incorporate Dry Ingredients: Gradually fold the flour mixture into the chocolate mixture until just combined, making sure not to overmix which could toughen the cookies.
Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for 30 to 45 minutes to make it easier to handle and to help cookies keep their shape while baking.
Form Dough Balls: Using a cookie scoop, portion out 1 1/4-inch dough balls. Roll each ball heavily in powdered sugar to create the classic crinkle effect.
Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet, spacing them about 2 to 2 ½ inches apart to allow for spreading during baking.
Bake Cookies: Bake in the preheated oven for 10 to 11 minutes. Watch closely to prevent over-baking for a soft and fudgy texture.
Cool Cookies: Let the cookies cool on the baking sheet for 2 minutes before transferring them carefully to wire racks to cool completely.

Notes

Cover and refrigerate the dough between batches to keep it firm and manageable.
Do not overload the baking sheets; maintain spacing of about 2 to 2 ½ inches to prevent cookies from merging.
Roll the dough balls generously in powdered sugar to achieve the characteristic crinkles.
Do not overbake; these cookies are soft and fudgy and bake quickly in 10 to 11 minutes.
Handle cookies gently when moving to cooling racks; allow them to cool slightly to set their structure.
Consider baking a test batch of one or two cookies first to determine the ideal baking time and dough thickness.

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 10g
Sodium: 85mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 2g
Protein: 2g
Cholesterol: 35mg