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Chocolate Crinkle Cookies

These Chocolate Crinkle Cookies are soft, fudgy, and irresistibly chocolatey with a signature crinkled, powdered sugar-coated exterior.
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Ingredients Equipment Method

Ingredients
  

  • 1 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup powdered sugar for rolling

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Whisk
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Cookie scoop

Method
 

  1. Prepare the Dough:
  2. In a large mixing bowl, combine the cocoa powder, granulated sugar, and vegetable oil. Beat until well mixed and the texture resembles wet sand.
  3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Combine Dry Ingredients:
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until fully incorporated.
  6. Chill the Dough:
  7. Cover the dough with plastic wrap and refrigerate for at least 2 hours or until firm. Chilling is crucial for easier handling and achieving the crinkled effect.
  8. Preheat and Prepare:
  9. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
  10. Form the Cookies:
  11. Scoop tablespoon-sized portions of dough and roll them into balls. Generously coat each ball in powdered sugar, ensuring a thick layer.
  12. Bake:
  13. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the cookies have spread and the tops are crinkled.
  14. Cool:
  15. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.