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Dorothy Thomas

Chocolate Crinkle Cookies Recipe

These rich, fudgy Chocolate Crinkle Cookies are coated in powdered sugar, creating a beautiful cracked appearance. Perfect for holidays or any sweet craving!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24
Course: Dessert, Snack
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • (120g) 1 cup All-purpose flour
  • (50g) ½ cup Unsweetened cocoa powder
  • 1 tsp Baking powder
  • ¼ tsp Salt
  •  (100g) ½ cup Granulated sugar
  •  (100g) ½ cup Brown sugar, packed
  •  (80ml) ⅓ cup Vegetable oil or melted butter
  • 2 Large eggs
  • 1 tsp Vanilla extract
  • (60g) ½ cup  Powdered sugar (for rolling)

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Baking sheet
  • Parchment paper or silicone mat
  • Wire cooling rack

Method
 

  1. In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
  2. In another bowl, beat granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
  3. Gradually mix the dry ingredients into the wet until combined.
  4. Cover the dough and chill for at least 2 hours (or overnight).
  5. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  6. Scoop 1-tbsp portions of dough, roll into balls, then coat heavily in powdered sugar.
  7. Place cookies 2 inches apart on the baking sheet.
  8. Bake for 10-12 minutes (cookies will crack but stay soft inside).
  9. Let cool on the baking sheet for 5 mins, then transfer to a wire rack.

Notes

✔ For extra fudginess, slightly underbake the cookies.
✔ Storage: Keep in an airtight container for up to 5 days or freeze for longer.
✔ Variation: Add ½ tsp peppermint extract for a festive twist!