Description
These classic Chocolate Crinkle Cookies are fudgy, chewy, and beautifully cracked on the outside with a sweet powdered sugar coating. Perfectly soft with a slightly gooey center, these cookies are a holiday favorite that require simple ingredients and minimal prep time. Chilling the dough enhances their texture and flavor, making every bite irresistible.
Ingredients
Units
Scale
Dry Ingredients
- 1 cup unsweetened cocoa powder (100g)
- 2 cups all-purpose flour (240g)
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup powdered sugar (120g)
Wet Ingredients
- 1 3/4 cups granulated sugar (350g)
- 1/2 cup vegetable oil (120mL)
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
Instructions
- Combine Wet Ingredients: In a large mixing bowl, use a hand mixer or stand mixer fitted with the paddle attachment to beat together the granulated sugar, cocoa powder, and vegetable oil on medium speed until the mixture is well combined and shiny.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract until just combined.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Combine Wet and Dry Mixtures: Add the dry flour mixture to the wet cocoa mixture gradually and mix on low speed just until combined; avoid overmixing to maintain tender cookies.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 4 hours or overnight to firm up and develop flavor.
- Preheat and Prepare for Baking: When ready to bake, preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper. Place the powdered sugar in a small bowl for rolling.
- Shape and Coat Cookies: Using a small ice cream scoop or tablespoon, scoop the chilled dough and roll it into approximately one-inch balls. Roll each ball generously in powdered sugar until completely coated. Place the coated dough balls on the prepared baking sheets about 2 inches apart. Only coat as many dough balls as fit on the sheets to keep remaining dough chilled.
- Bake Cookies: Bake for 10 to 12 minutes or until the edges are firm and the centers appear puffed and slightly wet. Avoid overbaking to preserve their chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, chill the dough for at least 4 hours or overnight to prevent spreading and enhance flavor.
- Use room temperature eggs to ensure smooth incorporation into the batter.
- Roll the dough balls just before baking and keep remaining dough refrigerated to maintain consistency.
- Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 90 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 4.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
