Description
Theseย chewy and fudgy chocolate crinkle cookiesย 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 ingredientsย โ In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Combine wet ingredientsย โ 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 doughย โ Gradually add the dry ingredients to the wet mixture and mix until just combined. The dough will be sticky. Cover and refrigerate for at leastย 2 hoursย or overnight.
- Preheat ovenย โ Set your oven toย 350ยฐF (175ยฐC)ย and line a baking sheet with parchment paper.
- Shape and coatย โ Scoop aboutย 1 tablespoonย of dough and roll it into a ball. Roll each ball generously in powdered sugar and place on the prepared baking sheet, spacing them aboutย 2 inches apart.
- Bakeย โ Bake forย 10-12 minutesย until the cookies puff up and develop cracks on top. The centers should still be soft.
- Cool and enjoyย โ 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, addย ยฝ cup mini chocolate chipsย to the dough.
- Store cookies in an airtight container at room temperature for up toย 5 days.