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Chocolate Crinkle Cookies

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Chocolate Crinkle Cookies are rich, fudgy, and irresistibly soft with their iconic crackled powdered-sugar tops. These cookies combine the best of brownies and cookies for a decadent chocolate treat perfect for holidays or everyday indulgence.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar (for coating)

Instructions

  1. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
  2. In a large mixing bowl, beat together granulated sugar and vegetable oil until well combined.
  3. Add eggs one at a time, mixing well after each, then stir in vanilla extract.
  4. Gradually add dry ingredients to the wet mixture, stirring until a thick, sticky dough forms.
  5. Cover dough and refrigerate for at least 3 hours or overnight.
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Scoop tablespoon-sized portions of dough and roll into balls.
  8. Roll each dough ball generously in powdered sugar until fully coated.
  9. Place coated dough balls 2 inches apart on the prepared baking sheet.
  10. Bake for 10–12 minutes, or until cookies puff up and crack on top.
  11. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Chill the dough thoroughly for best crinkle effect and shape retention.
  • Roll generously in powdered sugar to maintain visible cracks.
  • Add espresso powder for a deeper chocolate flavor.
  • Use Dutch-process cocoa for a darker, richer cookie.
  • Store in an airtight container with a slice of bread to keep cookies soft.

Nutrition

Find it online: https://thefamilycooking.com/chocolate-crinkle-cookies/