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Chocolate Crinkle Cookies

These Chocolate Crinkle Cookies feature rich fudgy centers with beautiful crackly edges, topped with powdered sugar for a snowy finish. Perfect for bake sales or a sweet treat any time.
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Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup Unsweetened cocoa powder Use good quality for the deepest flavor.
  • 1 cup Granulated sugar Sweetens and helps with that classic crinkle texture.
  • 1/2 cup Light brown sugar Adds moisture and a hint of caramel warmth.
  • 1 cup All-purpose flour Spoon and level to avoid packing too much.
  • 2 teaspoons Baking powder Helps the cookies puff and crack just right.
  • 1/4 teaspoon Salt A pinch enhances the chocolate flavor.
Wet Ingredients
  • 2 large Eggs Use room temperature eggs for smooth mixing.
  • 1/2 cup Neutral oil Preferred over butter for extra fudgy centers.
  • 2 teaspoons Vanilla extract Essential for rounded flavor.
Toppings
  • 1 cup Powdered sugar For rolling the dough and achieving the snowy finish.
  • optional Espresso powder For deeper chocolate notes.
  • 1/2 cup Mini chocolate chips For extra richness.

Method
 

Preparation
  1. Whisk the dry ingredients (cocoa, flour, baking powder, and salt) in a medium mixing bowl.
  2. In another bowl, whisk together granulated sugar, brown sugar, eggs, oil, and vanilla until the mixture is glossy.
  3. Combine the wet and dry ingredients just until no dry streaks remain. Fold in espresso powder or mini chocolate chips if using.
  4. Cover the dough and chill for at least 2 hours, or overnight for best flavor.
Baking
  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Scoop dough into 1 tablespoon balls. Roll each ball in granulated sugar, then generously in powdered sugar.
  3. Place on the lined baking sheet with space between each ball and bake for 9 to 11 minutes until puffed and a little soft in the center.
  4. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Notes

Chilling the dough is crucial for achieving clean crinkles and perfect rounds. Be generous with the sugar coating for the best visual effect. Store cookies in an airtight container to maintain softness.