The BEST Chocolate Crinkle Cookies Recipe
These classic chocolate crinkle cookies are a holiday favorite, featuring a rich, fudgy interior and a beautiful cracked, powdery sugar exterior.
Equipment
- medium bowl
- large bowl
- whisk
- baking sheets
- parchment paper
- shallow bowls
- cookie scoop
- wire rack
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 3/4 cups granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
For Rolling
- 1/2 cup granulated sugar
- 1 cup confectioners' sugar
Instructions
Preparation
- Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
- In a large bowl, whisk together granulated sugar, vegetable oil, and eggs until combined. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Cover the dough and chill for at least 4 hours, or preferably overnight.
Baking
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Place granulated sugar and confectioners' sugar in separate shallow bowls.
- Scoop dough into 1-inch balls, roll each ball first in granulated sugar, then generously in confectioners' sugar.
- Place cookies 2 inches apart on prepared baking sheets and bake for 10-12 minutes, until edges are set but centers are still soft.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, do not overbake the cookies to maintain their fudgy texture. Chilling the dough thoroughly is crucial for easy handling and to prevent the cookies from spreading too much, ensuring distinct crinkles. These cookies store well in an airtight container at room temperature for up to 5 days, or you can freeze the dough balls for later use.