Chocolate Crinkle Cookies
Deeply chocolatey, fudgy cookies with soft, chewy centers, crisp edges, and a snowy powdered sugar crackle top. Perfect for Christmas cookie trays, gifting, and make-ahead baking.
Ingredients
- 1 cup granulated sugar about 200 g
- 1/2 cup neutral oil about 120 ml; canola, vegetable, or light olive oil
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup unsweetened cocoa powder about 120 g; natural cocoa, not hot cocoa mix; sift if lumpy
- 1 cup all-purpose flour about 130 g; spooned and leveled
- 1 1/2 teaspoons baking powder use fresh for best rise
- 1/4 teaspoon fine sea salt
- 1/2 cup powdered sugar about 60 g; for rolling (confectioners’ sugar)
- 2 tablespoons granulated sugar optional, for first rolling to keep powdered sugar coating vivid
Instructions
- In a medium bowl, whisk together the granulated sugar and oil until the mixture looks sandy and well combined. Add the eggs and vanilla, then whisk until the mixture is thick, smooth, and slightly lighter in color, about 30–45 seconds by hand.1 cup granulated sugar, 1/2 cup neutral oil, 2 large eggs, 2 teaspoons pure vanilla extract
- Sift the cocoa powder directly into the bowl with the egg mixture. Whisk gently at first to avoid cocoa puffing out, then more vigorously until no dry streaks remain. The batter will be thick, similar to brownie batter.1 cup unsweetened cocoa powder
- In a separate small bowl, whisk together the flour, baking powder, and salt until well combined and the baking powder is evenly distributed.1 cup all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon fine sea salt
- Add the flour mixture to the chocolate mixture. Switch to a spatula or wooden spoon and stir just until the flour disappears and the dough is evenly combined. The dough will be soft, thick, and sticky.
- Cover the bowl tightly and refrigerate the dough for at least 2 hours and up to 24 hours. Chilling firms the dough so it can be rolled and helps the cookies stay thick with pronounced crackles.
- When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. If the dough is very firm, let it sit at room temperature for 5–10 minutes before scooping.
- Place the powdered sugar in a shallow bowl. If using the extra granulated sugar, place it in a separate shallow bowl. Using a small cookie scoop or tablespoon, portion the dough into 1 to 1 1/2 tablespoon-sized mounds.1/2 cup powdered sugar, 2 tablespoons granulated sugar
- With slightly damp or lightly oiled hands, roll each portion of dough into a smooth ball. Roll each ball first in granulated sugar (if using), then very generously in powdered sugar, coating the surface heavily for dramatic crinkles.1/2 cup powdered sugar, 2 tablespoons granulated sugar
- Place the coated dough balls on the prepared baking sheets, spacing them at least 2 inches apart. Bake one sheet at a time for 10–12 minutes, until the tops are crackled and set but the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The centers will be soft and brownie-like with crisp edges and a snowy, crinkled top.
Notes
Yield: about 24–28 cookies, depending on size. For thicker, more brownie-like cookies, increase flour slightly to 1 1/4 cups. For a darker flavor, use a blend of regular and dark cocoa. Chill time is crucial for good crackles and minimal spreading. Roll generously in powdered sugar so the coating stays white and visible after baking. Store at room temperature in an airtight container for 4–5 days, or freeze baked cookies for up to 2 months. Dough can be rolled into balls and frozen (uncoated) for 2–3 months; thaw, coat in sugars, and bake as directed.
Nutrition
Calories: 110kcal
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