Description
These Chocolate Crinkle Cookies are rich, fudgy, and irresistibly soft with a crackled powdered sugar coating. Perfect for chocolate lovers, these cookies combine cocoa and a hint of vanilla for a deep chocolate flavor and a delightful crinkle effect. Easy to prepare and ideal for holiday baking or anytime sweet cravings strike.
Ingredients
Scale
Wet Ingredients
- 1 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Coating
- 1/2 cup powdered sugar (for coating)
Instructions
- Prepare the Dough: In a large bowl, mix together the unsweetened cocoa powder, granulated sugar, and vegetable oil until the mixture is smooth and evenly combined.
- Incorporate Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and mix well.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Mix Dry Ingredients with Wet: Gradually add the dry ingredients to the cocoa mixture, stirring until a thick, cohesive dough forms without any flour streaks.
- Refrigerate Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 4 hours, or preferably overnight, to firm up and enhance flavors.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Shape Dough Balls: Scoop approximately 1 tablespoon of dough and roll into smooth balls with your hands.
- Coat with Powdered Sugar: Roll each dough ball generously in powdered sugar until fully coated to achieve the classic crinkle appearance.
- Arrange and Bake: Place the coated dough balls onto the prepared baking sheets, leaving about 2 inches between each to allow for spreading while baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, until the cookies puff up and the edges look set. The centers will remain soft for a fudgy texture.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, preventing breakage and ensuring perfect texture.
Notes
- For best results, refrigerate the dough overnight to improve texture and prevent spreading.
- Use gloves or lightly flour your hands when rolling dough balls to avoid sticking.
- Do not overbake; cookies should have soft centers for optimal fudginess.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well—freeze baked cookies in an airtight container, thaw at room temperature before serving.
