Description

This Chocolate Crinkle Cookie recipe features rich, fudgy cocoa cookies with a distinctive crackled powdered sugar coating. The dough is chilled before baking to ensure perfect crinkles and a soft, chewy texture inside. These cookies are perfect for chocolate lovers and holiday baking alike.

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

Wet & Sugars

1 ¼ cups granulated sugar
½ cup brown sugar
½ cup vegetable oil or canola oil
4 large eggs
1 teaspoon vanilla extract
⅔ cup powdered sugar (for dusting)

Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with a silicone mat or parchment paper to prevent sticking and allow for even baking.
Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and kosher salt until thoroughly combined. Set this aside.
Combine Cocoa and Sugars: In a medium mixing bowl, combine the unsweetened Dutch-processed cocoa powder, granulated sugar, brown sugar, and vegetable or canola oil. Stir well to blend all ingredients.
Add Eggs and Vanilla: Beat in the eggs, one at a time, thoroughly incorporating each before adding the next. Stir in the vanilla extract until evenly mixed.
Incorporate Dry Ingredients: Gradually add the flour mixture into the chocolate mixture, stirring slowly until fully combined and forming a dough.
Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for 30 to 45 minutes. This chilling step helps the dough firm up for easier handling and enhances the cookie texture.
Form and Coat Cookies: Using a cookie scoop or your hands, roll the chilled dough into 1 ¼-inch balls. Roll each dough ball generously in powdered sugar to coat thoroughly.
Arrange and Bake: Place the coated dough balls on the prepared baking sheet, spacing them about 2 to 2 ½ inches apart to give room for spreading. Bake in the preheated oven for 10 to 11 minutes.
Cool Cookies: Remove from the oven and let the cookies cool on the baking sheet for 2 minutes to set, then transfer them to wire racks to cool completely.

Notes

Chilling the dough is essential for the classic crinkle effect and chewy texture.
Using Dutch-processed cocoa powder gives a smoother and richer chocolate flavor.
Ensure not to overbake—cookies should be soft in the center when removed from the oven.
Cookies can be stored in an airtight container at room temperature for up to 5 days.
For a dairy-free version, ensure the powdered sugar does not contain any dairy-based additives.

Prep Time: 15 minutes
Cook Time: 11 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: chocolate crinkle cookies, fudgy chocolate cookies, holiday cookies, chocolate cookies with powdered sugar, chewy cocoa cookies