Description
Deliciously fudgy Chocolate Crinkle Cookies with a rich cocoa flavor, coated in powdered sugar for a snowy cracked appearance. These cookies are perfect for chocolate lovers seeking a soft, chewy treat with a crisp edge, made easy with simple ingredients and a chilling step to ensure perfect texture and shape.
Ingredients
Units
Scale
Wet Ingredients
- 1 cup unsweetened cocoa powder (100g)
- 1 3/4 cups granulated sugar (350g)
- 1/2 cup vegetable oil (120mL)
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour (240g)
- 2 teaspoons baking powder
- 3/4 teaspoon salt
Coating
- 1 cup powdered sugar (120g)
Instructions
- Mix Wet Ingredients: In a large mixing bowl using a hand mixer or stand mixer fitted with the paddle attachment, combine the sugar, cocoa powder, and vegetable oil. Beat on medium speed until the mixture is well combined and shiny.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to incorporate fully. Then mix in the vanilla extract until evenly distributed.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Combine Mixtures: Gradually add the flour mixture to the cocoa mixture while mixing on low speed just until combined, avoiding overmixing.
- Chill Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 4 hours or overnight to firm up for easier handling and better texture.
- Preheat and Prepare: When ready to bake, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. Pour powdered sugar into a small bowl.
- Shape Cookies: Using a small ice cream scoop or tablespoon, scoop the chilled dough and roll into roughly one-inch balls. Roll each ball in powdered sugar until fully coated. Place the coated dough balls about 2 inches apart on the parchment-lined baking sheets. Only coat as many dough balls as fit on your trays at a time; refrigerate remaining dough and roll just before baking.
- Bake: Bake the cookies for 10 to 12 minutes until the edges are firm and the center looks puffed but still slightly wet. Avoid overbaking to keep centers fudgy.
- Cool: Allow cookies to cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Don’t rush the chilling time; the dough is sticky when fresh and needs time to firm up to roll easily.
- Warm dough will cause flat cookies, so avoid letting dough sit out too long when shaping.
- Cookies will deflate in the center as they cool — this is normal and indicates a fudgy center.
- Try adding 1 teaspoon of peppermint or orange extract for a flavor twist.
- Enhance the chocolate flavor by mixing in 1 teaspoon of instant espresso powder with the sugar and oil.
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
