Chocolate Crinkle Cookies
Fudgy chocolate cookies with snowy, crackled tops and a tender, chewy center, perfect for holiday baking or sweet treats any time.
Ingredients
Dough
- 0.5 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 0.33 cup unsweetened cocoa powder
- 1 tsp baking powder
- 0.25 tsp salt
- 1.5 cups all-purpose flour
- 0.5 cup confectioners' sugar for coating
Instructions
Dough Preparation
- In a bowl, whisk ½ cup vegetable oil and 1 cup granulated sugar until glossy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Sift in ⅓ cup unsweetened cocoa powder, 1 teaspoon baking powder, and ¼ teaspoon salt; mix until uniform.
- Fold in 1½ cups all-purpose flour until a soft dough forms.
Chilling and Baking
- Cover dough and refrigerate for at least 2 hours.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop about 1½ tablespoons dough per cookie, roll into balls, then coat in ½ cup confectioners’ sugar.
- Place cookies 2 inches apart on sheets; bake for 10 minutes.
- Let rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chill time is crucial for creating those signature crackled tops; don’t rush it.
For a deeper chocolate flavor, stir in 1 teaspoon instant espresso powder with the dry ingredients.
Nutrition
Serving: 20gCalories: 130kcalCarbohydrates: 18g
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