Chocolate Crinkle Cookie Recipe
Rich, fudgy chocolate crinkle cookies with a stunning powdered sugar coating that cracks to reveal a chewy center. Perfect for holidays or any sweet craving!
Ingredients
- 1 cup all-purpose flour spooned and leveled
- ½ cup unsweetened cocoa powder preferably Dutch-processed
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup granulated sugar
- ⅓ cup vegetable oil or melted coconut oil
- 2 large eggs room temperature
- 1 tsp vanilla extract
- ½ cup semi-sweet chocolate chips melted
- 1 cup powdered sugar for coating, sifted
Instructions
- Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Combine wet ingredients: In a large bowl, whisk granulated sugar, vegetable oil, eggs, and vanilla extract until smooth. Stir in melted chocolate chips.
- Form dough: Gradually add dry ingredients to wet, stirring until just combined. The dough will be soft and sticky.
- Chill dough: Cover and refrigerate for at least 2 hours (or up to 24 hours).
- Preheat oven: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Place powdered sugar in a shallow bowl.
- Shape cookies: Scoop tablespoon-sized dough portions and roll into balls. Roll each ball generously in powdered sugar to coat.
- Bake: Place dough balls 2 inches apart on baking sheets. Bake for 10-12 minutes, until edges are set but centers are soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Storage: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Gluten-free: Use a 1:1 gluten-free baking flour blend.
- Flavor twist: Add ½ tsp peppermint extract for a holiday variation.
- Powdered sugar tip: If sugar dissolves during storage, dust with more before serving.
- Chilling is key: Don’t skip the chill time to ensure proper shape and cracks.