Pin Soft, fudgy chocolate cookies with a crackled, powdered sugar exterior. These classic treats are irresistibly chewy inside and delightfully crisp outside.
I remember making chocolate crinkle cookies every December. Rolling each sticky ball in clouds of powdered sugar was always half the fun.
Ingredients
- All-purpose flour: 1 cup (120 g)
- Unsweetened cocoa powder: 1/2 cup (45 g)
- Baking powder: 1 teaspoon
- Salt: 1/4 teaspoon
- Granulated sugar: 1 cup (200 g)
- Vegetable oil: 1/4 cup (60 ml)
- Eggs: 2 large
- Pure vanilla extract: 1 teaspoon
- Powdered sugar (for rolling): 1/2 cup (60 g)
Instructions
- Combine dry ingredients
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- Mix wet ingredients
- In a large bowl, mix the sugar and oil until combined. Add eggs one at a time, beating well after each. Stir in vanilla.
- Combine mixtures
- Gradually add the dry mixture to the wet, mixing just until incorporated. Dough will be sticky.
- Chill dough
- Cover bowl with plastic wrap and refrigerate for at least 1 hour, until firm enough to handle.
- Prepare oven
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Form cookie balls
- Place powdered sugar in a shallow bowl. Scoop tablespoon-sized portions and roll into balls about 1 inch (2.5 cm) in diameter. Coat each ball thoroughly in powdered sugar.
- Arrange and bake
- Set dough balls 2 inches apart on prepared baking sheets. Bake for 10 to 12 minutes, until puffed and crackled but still soft inside.
- Cool
- Let cookies cool 5 minutes on the baking sheet, then transfer to a cooling rack.
Pin 
Baking these with my kids always leads to floury laughs and sticky fingers. They love dusting the dough balls till their hands disappear in sugar.
Required Tools
Mixing bowls, whisk, hand mixer or wooden spoon, plastic wrap, baking sheets, parchment paper, cookie scoop or tablespoon, cooling rack
Allergen Information
Contains wheat (gluten) and eggs. Cocoa powder may contain traces of nuts or soy. Always check labels if allergies are a concern.
Nutritional Information (per serving)
Calories: 90, Total Fat: 3 g, Carbohydrates: 15 g, Protein: 1 g
Pin Share these cookies fresh from the oven for best flavor. Their classic crinkle look and chewy bite are sure to win hearts.
Recipe Questions & Answers
- → What gives crinkle cookies their signature crackle?
Rolling the dough balls in powdered sugar before baking causes the surface to crack and creates the classic crinkle effect.
- → Why chill the dough before baking?
Chilling firms the dough for easier handling and helps cookies keep their shape during baking, enhancing texture.
- → Can I use Dutch-process cocoa powder?
Yes. Dutch-process cocoa adds a richer, smoother chocolate flavor to the cookies.
- → How do I ensure cookies stay soft inside?
Baking just until crackled and puffed but still soft ensures a chewy, tender interior.
- → What is the best way to store these cookies?
Keep them in an airtight container at room temperature for up to five days, or freeze for longer storage.
- → Can I intensify the chocolate flavor?
Adding a small amount of instant espresso powder boosts the chocolate notes without adding coffee taste.