Chocolate Crinkle Cookies (Print Version)
Fudgy chocolate treats with crackled powdered sugar coating, chewy and packed with rich flavor.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour (120 g)
02 - 1/2 cup unsweetened cocoa powder (40 g)
03 - 1 teaspoon baking powder
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1 cup granulated sugar (200 g)
06 - 1/4 cup vegetable oil (60 ml)
07 - 2 large eggs
08 - 1 teaspoon pure vanilla extract
→ Coating
09 - 1/2 cup powdered sugar (60 g)
# How to Cook:
01 - Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl.
02 - Beat sugar and vegetable oil in a large bowl until combined. Add eggs one at a time, beating after each addition. Stir in vanilla extract.
03 - Gradually incorporate dry ingredients into wet mixture, stirring until a thick dough forms.
04 - Cover dough and refrigerate for a minimum of 2 hours until firm.
05 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
06 - Scoop tablespoon-sized portions of dough and roll each into a ball.
07 - Roll dough balls generously in powdered sugar until fully coated.
08 - Place sugar-coated balls 2 inches apart on prepared baking sheets. Bake 11 to 13 minutes until set but soft in centers.
09 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- They're deceptively simple to make but taste like you spent hours fussing in the kitchen.
- That perfect chewy center with the crackled sugar shell is genuinely addictive and impossible to replicate any other way.
- The dough handles beautifully, and there's built-in downtime for a cup of coffee while they chill.
02 -
- Don't skip the chilling time—warm dough will spread too much and bake flat instead of keeping that chewy center intact.
- The cookies will look slightly underbaked when you pull them out, and that's exactly right; they firm up as they cool and that's what keeps them fudgy instead of cakey.
03 -
- Use a cookie scoop if you have one; it ensures uniform-sized cookies that all bake at the same rate.
- If your powdered sugar keeps falling off the balls, dampen your hands slightly before rolling—a little moisture helps it stick without making the dough unworkable.