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Chocolate Crinkle Cookies

Chocolate crinkle cookies are made with a cocoa-rich dough chilled until firm, rolled in powdered sugar, and baked until cracked at the edges but soft in the centers. The 10 to 12 minute bake gives each cookie its signature snowy coating and fudgy middle.
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Prep Time 20 minutes
Cook Time 24 minutes
Chilling 4 hours
Total Time 4 hours 44 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 122
Ingredients Equipment Method Notes

Ingredients
  

For the dough
  • 2 cups granulated sugar
  • 0.5 cup vegetable oil
  • 1 cup unsweetened cocoa powder
  • 4 eggs large
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour spooned into the measuring cup and leveled
  • 2 tsp baking powder
  • 0.5 tsp salt
For the coating
  • 1 cup powdered sugar

Equipment

  • 2 large baking sheets

Method
 

Make the dough
  1. In a large bowl, whisk together the granulated sugar, vegetable oil, and cocoa powder until evenly combined.
  2. Whisk in the eggs one at a time, then whisk in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Stir the dry ingredients into the cocoa mixture just until no dry streaks remain.
  5. Cover the dough and refrigerate for at least 4 hours, or until firm enough to scoop and roll.
Shape and bake
  1. Heat the oven to 350°F.
  2. Line two large baking sheets with parchment paper.
  3. Put the powdered sugar in a shallow bowl.
  4. Scoop the dough into 1-tablespoon portions.
  5. Roll each portion into a ball.
  6. Coat each ball generously in powdered sugar.
  7. Arrange the balls about 2 inches apart on the prepared sheets.
  8. Bake one sheet at a time for 10 to 12 minutes, until the cookies are cracked and set at the edges but still soft in the centers.
  9. Let the cookies cool on the baking sheet for 5 minutes.
  10. Transfer the cookies to a wire rack to cool completely.

Notes

For the best cracked coating, chill the dough until firm enough to scoop and roll. Store cookies in an airtight container at room temperature for up to 5 days; freeze baked cookies for up to 3 months. A 1:1 gluten-free baking flour can be used in place of all-purpose flour.