“This might be the best version of this idea I’ve made yet. They turned out delicious!”
These timeless holiday cookies are rich and chocolatey, soft and chewy, with a signature cracked top dusted in sweet powdered sugar.
Chocolate Crinkle Cookies
Ingredients
| Ingredient | Amount |
|---|---|
| Unsweetened cocoa powder | 1 cup |
| Granulated sugar | 2 cups |
| Vegetable oil | 1/2 cup |
| Large eggs | 4 |
| Vanilla extract | 2 teaspoons |
| All-purpose flour | 2 cups |
| Baking powder | 2 teaspoons |
| Salt | 1/2 teaspoon |
| Powdered sugar (for rolling) | 1 cup |
Instructions
Step 1: Combine Wet Ingredients
In a large bowl, mix the cocoa powder, granulated sugar, and vegetable oil until smooth and well blended.
Step 2: Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Step 4: Form the Dough
Gradually add the dry ingredients to the wet mixture, stirring until a soft, sticky dough forms.
Step 5: Chill the Dough
Cover the dough with plastic wrap and refrigerate for at least 4 hours or overnight. Chilling is key for easy handling and creating the classic crinkle effect.
Step 6: Preheat Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 7: Shape and Coat
Scoop tablespoon-sized portions of the chilled dough and roll them into balls. Pour the powdered sugar into a shallow dish and roll each dough ball until fully coated.
Step 8: Bake
Place the coated dough balls on the prepared sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, until the cookies spread and the tops crack.
Step 9: Cool and Enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
