Chocolate Crinkle Cookies
A crackled, powdered-sugar-topped cookie with a soft and fudgy interior, made with simple pantry ingredients and a critical chill time for dramatic fissures.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour sifted
- 0.5 cup unsweetened cocoa powder
- 2 tsp baking powder
- 0.25 tsp salt
Wet Ingredients
- 2 large eggs room temperature
- 1 cup granulated sugar
- 0.333 cup vegetable oil
- 1 tsp vanilla extract
Rolling & Baking
- powdered sugar for rolling
Instructions
Dry Ingredients
- Whisk together flour, cocoa powder, baking powder, and salt in a bowl until combined and fragrant.
Wet Ingredients
- In a separate bowl, beat eggs and granulated sugar until pale ribbons form, about 2 minutes.
- Stir in vegetable oil and vanilla extract until smooth.
- Fold the dry ingredients gently into the wet mixture until just combined; avoid overmixing.
Rolling & Baking
- Cover dough and chill for 4 hours or overnight until firm.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Scoop dough into 1-tablespoon balls and roll each generously in powdered sugar.
- Arrange 2 inches apart on prepared sheets and bake for 10–12 minutes, until edges are set but centers still soft.
- Allow to cool on the sheet for 5 minutes before transferring to a rack.
Notes
Chilling the dough is crucial for those signature cracks; if you’re short on time, freeze the dough for 30 minutes to firm it up.
Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze baked cookies for up to 1 month.
Nutrition
Serving: 1cookieCalories: 110kcalCarbohydrates: 14g
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