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Chocolate Crinkle Cookies

Soft, fudgy chocolate crinkle cookies with crackly powdered sugar tops. An easy chocolate crinkle cookies recipe, perfect for holiday cookie trays and gifting.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 4 hours
Total Time 4 hours 27 minutes
Servings: 48 cookies
Course: Dessert
Cuisine: American
Calories: 85
Ingredients Method Notes

Ingredients
  

  • 1 cup unsweetened cocoa powder 100 g
  • 1¾ cups granulated sugar 350 g
  • ½ cup vegetable oil 120 ml
  • 4 large eggs room temperature
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour 240 g
  • 2 tsp baking powder
  • ¾ tsp salt
  • 1 cup powdered sugar 120 g, for coating

Method
 

  1. Beat the cocoa powder, granulated sugar, and oil in a large bowl on medium speed until shiny and smooth.
  2. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. Whisk the flour, baking powder, and salt in a small bowl. Add to the chocolate mixture and mix on low speed until just combined.
  4. Cover the bowl and chill the dough in the fridge for at least 4 hours, or overnight.
  5. Heat the oven to 350°F (175°C). Line two large baking sheets with parchment paper. Pour the powdered sugar into a small bowl.
  6. Scoop the cold dough and roll into 1 inch balls. Keep the remaining dough in the fridge.
  7. Roll each ball in powdered sugar until fully coated. Place 2 inches apart on the baking sheets.
  8. Bake for 10 to 12 minutes, until the edges are set and the centers are puffed but still a little wet.
  9. Cool on the pan for a few minutes, then move to a wire rack to cool completely.

Notes

  • Store the baked cookies in an airtight container at room temperature for up to 1 week.
  • The dough keeps in the fridge for up to 2 days. You can also freeze the dough balls or the baked cookies, then thaw the dough in the fridge for about 2 hours before coating and baking.
  • Coat only the balls that fit on the pan right now, so the powdered sugar does not melt into the dough.