Fudgy Chocolate Crinkle Cookies Recipe
These fudgy chocolate crinkle cookies are a classic holiday treat, featuring a rich chocolate flavor and a beautiful crackled, powdered sugar coating. They require chilling time, but the result is a tender, chewy cookie perfect for any occasion.
Equipment
- Large Mixing Bowl
- Hand mixer
- Stand mixer
- Medium bowl
- Plastic wrap
- Oven
- Baking sheets
- Parchment paper
- Small Bowl
- Ice cream scoop or tablespoon
- wire rack
Ingredients
Cookies
- 1 cup unsweetened cocoa powder (100g)
- 1¾ cups granulated sugar (350g)
- ½ cup vegetable oil (120mL)
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (240g)
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 cup powdered sugar (120g)
Instructions
Instructions
- Combine sugar, cocoa powder, and oil in a large mixing bowl; beat until well combined and shiny.
- Add eggs one at a time, beating after each, then beat in the vanilla extract.
- Whisk together flour, baking powder, and salt in a separate bowl. Gradually add the flour mixture to the cocoa mixture, mixing on low speed until just combined.
- Cover the dough with plastic wrap and refrigerate for at least 4 hours or overnight to chill thoroughly.
- Preheat oven to 350°F and line baking sheets with parchment paper. Place powdered sugar in a small bowl for coating.
- Scoop chilled dough into one-inch balls and roll them in powdered sugar until fully coated. Arrange on baking sheets, spacing them about 2 inches apart, and refrigerate any remaining dough until ready to bake.
- Bake for 10-12 minutes until edges are firm and centers are puffed but slightly wet. Cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
The prolonged chilling of the dough is essential for achieving the distinct crinkle appearance and for easier handling during shaping. For the best powdered sugar coating, roll the dough balls in batches right before they go into the oven.