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Chocolate Crinkle Cookies
Yield: 34 cookies
These chocolate crinkle cookies are soft, fudgy, and coated in powdered sugar for that perfect crackled finish. With their brownie-like centers and rich chocolate flavor, every bite melts in your mouth. Easy to make and always festive, they’re a holiday staple you’ll bake year after year.
Ingredients
Chocolate Crinkle Cookie Dough
- 2 cups (250 g) all-purpose flour
- 1 cup (86 g) dark cocoa powder
- 2 tsp (2 tsp) baking powder
- ½ tsp (0.5 tsp) salt
- 2 cups (400 g) granulated sugar
- ½ cup (120 ml) vegetable oil
- 4 (4) large eggs room temperature
- 2 tsp (2 tsp) vanilla extract
Additional Ingredients
- ½ cup (100 g) granulated sugar
- 1 cup (120 g) powdered sugar
Instructions
- In a medium mixing bowl, whisk together the all-purpose flour, dark cocoa powder, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, mix together the granulated sugar, vegetable oil, eggs, and vanilla extract until combined and smooth.
- Add in dry ingredients and mix on low speed until the cookie dough comes together. Scrape the sides and bottom of the bowl as needed to ensure the ingredients are well combined. Note: The cookie dough will be soft and sticky.
- Cover the mixing bowl with plastic wrap and chill the cookie dough in the refrigerator for 3 hours.
- While the cookie dough is chilling, preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
- Add the granulated sugar to a bowl and the powdered sugar to a separate bowl. Portion the cookie dough using a medium cookie scoop (1½ tablespoons). Roll the chilled cookie dough balls first in the granulated sugar and then in the powdered sugar.
- Place the cookie dough balls on the prepared baking pan, allowing room for spreading. Bake the cookies for about 12 to 13 minutes until the edges of the cookies are set and the centers are soft. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
Notes
Storing & Serving:
- Room temperature: Store the cookies in an airtight container or in a resealable storage bag at room temperature for up to 4 days.
- Refrigerator: Store the portioned cookie dough balls in an airtight container or resealable storage bag in the refrigerator for up to 2 weeks. To use, roll the cookies in the sugars, and bake as directed.
- Freezer: Store the portioned cookie dough balls in an airtight container or resealable storage bag in the freezer for up to 3 months. Thaw the cookie dough for 1 hour, roll in the sugars, and then bake as directed. Store the baked cookies in the freezer for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 139kcal | Carbohydrates: 25g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 19mg | Sodium: 67mg | Potassium: 54mg | Fiber: 1g | Sugar: 18g | Vitamin A: 28IU | Calcium: 21mg | Iron: 1mg
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