“This might be the best version of this idea I’ve made yet. They turned out delicious!”
Chocolate Crinkle Cookies
These classic holiday treats are deeply chocolatey, tender, and beautifully coated with powdered sugar that cracks as they bake—giving them their iconic look.
Ingredients
| Ingredient | Amount |
|---|---|
| Unsweetened cocoa powder | 1 cup |
| Granulated sugar | 2 cups |
| Vegetable oil | ½ cup |
| Large eggs | 4 |
| Vanilla extract | 2 teaspoons |
| All-purpose flour | 2 cups |
| Baking powder | 2 teaspoons |
| Salt | ½ teaspoon |
| Powdered sugar (for rolling) | 1 cup |
Instructions
- Mix the Wet Base
In a large bowl, stir together the cocoa powder, granulated sugar, and vegetable oil until the mixture becomes smooth and uniform. - Add the Eggs and Flavoring
Beat in the eggs individually, then mix in the vanilla extract. - Prepare the Dry Ingredients
In a second bowl, whisk the flour, baking powder, and salt until evenly combined. - Bring the Dough Together
Gradually fold the dry mixture into the cocoa mixture until a soft, sticky dough forms. - Chill Thoroughly
Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight—this step helps with shaping and ensures the classic crinkle texture. - Heat the Oven
Preheat to 350°F (175°C) and line a baking sheet with parchment paper. - Shape and Coat
Scoop out tablespoon-sized portions of dough, roll each into a ball, and coat generously in powdered sugar. - Bake
Arrange the dough balls on the baking sheet, leaving about 2 inches of space between them. Bake for 10–12 minutes, or until they spread and develop the signature cracked tops. - Cool and Serve
Let the cookies rest on the baking sheet for a few minutes, then transfer them to a cooling rack to finish cooling before enjoying.
