Description
These chewy and fudgy chocolate crinkle cookies are rich, soft, and coated in powdered sugar for that classic crinkled look. They have a deep chocolate flavor, a slightly crisp exterior, and a gooey brownie-like center. Perfect for the holidays or any time you crave a chocolatey treat!
Ingredients
Units
Scale
- 1 cup (120g) all-purpose flour
- 1/2 cup (40g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 1/3 cup (80ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (60g) powdered sugar (for rolling)
Instructions
- Mix the dry ingredients – In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Combine wet ingredients – In a separate large bowl, beat the granulated sugar, brown sugar, and vegetable oil until combined. Add eggs one at a time, then mix in vanilla extract.
- Form the dough – Gradually add the dry ingredients to the wet mixture and mix until just combined. The dough will be sticky. Cover and refrigerate for at least 2 hours or overnight.
- Preheat oven – Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape and coat – Scoop about 1 tablespoon of dough and roll it into a ball. Roll each ball generously in powdered sugar and place on the prepared baking sheet, spacing them about 2 inches apart.
- Bake – Bake for 10-12 minutes until the cookies puff up and develop cracks on top. The centers should still be soft.
- Cool and enjoy – Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Chilling the dough is essential for the perfect crinkled texture.
- For extra chocolate flavor, add ½ cup mini chocolate chips to the dough.
- Store cookies in an airtight container at room temperature for up to 5 days.