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Chocolate Crinkle Cookies Recipe

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Classic chocolate crinkle cookies featuring a rich cocoa dough rolled in powdered sugar that bakes into perfectly crackled, fudgy treats. These cookies are a festive favorite, easy to prepare, and ideal for cookie swaps or holiday trays.

Ingredients

Dry Ingredients

  • 1 cup natural unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon espresso powder (optional)
  • 1/2 teaspoon kosher salt
  • 1 cup powdered sugar

Wet Ingredients

  • 1 1/2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract

Instructions

  1. Combine Cocoa, Sugar, and Oil: In an electric mixer bowl fitted with the paddle attachment or using a wooden spoon, beat together the cocoa powder, granulated sugar, and vegetable oil until it forms a shiny, gritty, black dough.
  2. Add Eggs and Vanilla: Add the eggs one at a time, mixing for about 30 seconds after each addition, then mix in the vanilla extract thoroughly.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, kosher salt, and espresso powder if using.
  4. Combine Wet and Dry: Gradually add the dry ingredients into the chocolate mixture on low speed; mix until just combined to avoid over-beating.
  5. Chill the Dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 4 hours or overnight to firm up.
  6. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Pour the powdered sugar into a wide bowl for rolling.
  7. Form Cookie Balls: Scoop rounded teaspoons of dough and roll them into 1-inch balls using your hands. Roll each ball in the powdered sugar to coat thoroughly.
  8. Arrange and Bake: Place the sugar-coated dough balls spaced a few inches apart on the parchment-lined sheets. Bake for 10 to 13 minutes until the cookies have cracked and are set but still soft.
  9. Cool: Let the cookies cool for a couple of minutes on the baking sheets, then transfer them to a wire rack to cool completely.
  10. Repeat Baking: Repeat the rolling and baking process with any remaining dough.

Notes

  • You can enhance the flavor by adding cinnamon to the powdered sugar before rolling the cookies.
  • Pulse powdered sugar with 2 teaspoons of loose-leaf Earl Grey, chai tea, or matcha powder in a food processor for a unique twist.
  • Chilling the dough is essential for proper texture and easier handling.
  • Cook time is per sheet; you will need to bake 3 to 4 sheets total.

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