Description
Classic chocolate crinkle cookies are a perfect treat for cookie swaps or holiday trays. These fudgy, crackled cookies offer a delightful contrast of a slightly crisp exterior dusted in powdered sugar and a moist, chewy interior bursting with rich chocolate flavor.
Ingredients
Dry Ingredients
- 1 cup natural unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon espresso powder (optional)
- 1/2 teaspoon kosher salt
- 1 cup powdered sugar
Wet Ingredients
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
Instructions
- Beat together cocoa, sugar, and oil: In the bowl of an electric mixer fitted with the paddle attachment (or by hand with a wooden spoon), beat together the cocoa powder, granulated sugar, and vegetable oil until combined into a shiny, gritty black dough.
- Add eggs and vanilla: Add the eggs one at a time, mixing for about 30 seconds after each addition. Then add the vanilla extract and beat thoroughly to incorporate.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, kosher salt, and espresso powder if using.
- Mix dry ingredients into wet mixture: Gradually add the dry ingredients to the cocoa mixture on low speed, mixing until just combined. Avoid overmixing.
- Cover and chill dough: Cover the dough tightly with plastic wrap and chill in the refrigerator for at least four hours or overnight to firm up.
- Preheat oven and prepare baking sheets: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper and place powdered sugar in a wide bowl for rolling.
- Shape cookies: Using a rounded teaspoon, scoop dough and roll into 1-inch balls with your hands. Roll each ball generously in powdered sugar and place on prepared baking sheets, spacing about 2 inches apart.
- Bake: Bake cookies at 350°F for 10 to 13 minutes until the edges are set but the centers are still soft. Let cookies cool on the sheet for a couple of minutes before transferring to a wire rack to cool completely.
- Repeat: Bake remaining dough in batches following the same process. Enjoy your chocolate crinkle cookies!
Notes
- Chilling the dough is essential to develop the fudgy texture and prevent spreading during baking.
- You can add cinnamon for a warm spice flavor to the powdered sugar coating.
- Try pulsing the powdered sugar with Earl Grey tea leaves, chai powder, or matcha powder for a unique twist.
- The cook time listed is per sheet; expect to bake 3 to 4 sheets with this recipe.