Description
These Chocolate Crinkle Cookies are fudgy, chewy, and perfectly cracked on the surface, coated in powdered sugar for a delightful contrast. With a rich cocoa flavor and soft interior, they’re an irresistible treat that’s easy to make and perfect for any occasion.
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
- ⅔ cup powdered sugar (for rolling)
Wet Ingredients
- 1 ¼ cups granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil or canola oil
- 4 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with a silicone mat or parchment paper to prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and kosher salt until well combined. Set aside.
- Combine Cocoa and Sugars: In a medium mixing bowl, combine the Dutch-processed cocoa powder, granulated sugar, brown sugar, and vegetable or canola oil. Mix well.
- Add Eggs and Vanilla: Beat in the eggs one at a time into the cocoa mixture, stirring thoroughly after each addition. Then, stir in the vanilla extract until fully incorporated.
- Combine Dry and Wet Mixtures: Gradually add the flour mixture into the chocolate mixture, stirring slowly until the dough comes together. Cover the bowl with plastic wrap.
- Chill the Dough: Place the covered dough in the refrigerator for 30 to 45 minutes to firm up for easier handling.
- Form Dough Balls: Using a cookie scoop or your hands, roll the chilled dough into 1 1/4-inch balls. Then, roll each ball generously in powdered sugar to coat.
- Arrange and Bake: Place the powdered sugar-coated dough balls on the prepared baking sheet, spacing them about 2 to 2 1/2 inches apart to allow spreading. Bake in the preheated oven for 10 to 11 minutes.
- Cool the Cookies: Remove from the oven and let the cookies cool on the baking sheet for 2 minutes before transferring them to wire cooling racks to cool completely.
Notes
- For best results, use Dutch-processed cocoa powder for a rich chocolate flavor and darker color.
- Chilling the dough is essential to get the characteristic crinkle appearance and to make the dough easier to handle.
- You can substitute vegetable oil with canola oil without changing the flavor significantly.
- Store cookies in an airtight container at room temperature for up to 5 days.
- If you prefer thicker cookies, reduce the baking time slightly or chill the dough longer.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate crinkle cookies, fudgy cookies, chocolate cookie recipe, holiday cookies, easy chocolate cookies
