Description
Classic Chocolate Crinkle Cookies with a rich fudgy center and a dramatic powdered sugar crackle top. Soft, chewy, and deeply chocolatey, these cookies are perfect for holidays or anytime you crave an indulgent homemade treat.
Ingredients
Scale
- 2 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1/2 cup powdered sugar
- 4 large eggs
- 1/2 cup vegetable oil
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat oven to 175 degrees Celsius and line baking trays with parchment paper.
- In a bowl, whisk together all purpose flour, cocoa powder, baking powder, and salt.
- In a separate bowl, mix granulated sugar, vegetable oil, and eggs until smooth and fully combined.
- Stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring until a thick dough forms.
- Cover the dough and refrigerate for at least 2 hours until firm.
- Scoop tablespoon sized portions of chilled dough and roll into balls.
- Roll each dough ball generously in powdered sugar until fully coated.
- Place on prepared baking trays with space between each cookie.
- Bake for 10 to 12 minutes until the tops crack and the edges are set.
- Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chilling the dough is essential for proper crinkle formation.
- Roll heavily in powdered sugar for bold white cracks.
- Do not overbake to keep the centers soft and fudgy.
- Store in an airtight container for up to four days.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg