Chocolate crinkle cookies are rich, fudgy cookies that are rolled in powdered sugar before baking, giving them their signature crackled look. Here’s a classic recipe you can follow 👇
🍫 Chocolate Crinkle Cookies
Yields: about 24 cookies
Prep time: 15 minutes
Chill time: 2 hours
Bake time: 10–12 minutes
Ingredients:
- 1 cup (120 g) all-purpose flour
- ½ cup (50 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (200 g) granulated sugar
- ¼ cup (60 mL) vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (60 g) powdered sugar (for rolling)
Instructions:
- Mix dry ingredients:
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. - Mix wet ingredients:
In a large bowl, beat sugar, oil, eggs, and vanilla until smooth and glossy. - Combine:
Gradually add the dry ingredients to the wet mixture. Stir until a thick dough forms. - Chill:
Cover and refrigerate for at least 2 hours (or overnight). The dough needs to be firm enough to roll. - Preheat oven:
Preheat to 350°F (180°C). Line baking sheets with parchment paper. - Shape:
Scoop tablespoon-sized balls of dough. Roll each ball in powdered sugar until well coated. - Bake:
Place on baking sheets about 2 inches apart. Bake 10–12 minutes, until the cookies puff and crackle. - Cool:
Let sit on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips:
- For extra fudginess, slightly underbake them.
- Add a pinch of espresso powder to enhance the chocolate flavor.
- Store in an airtight container for up to 5 days or freeze for up to 2 months.
Would you like a chewy, brownie-like version or a lighter, cake-style version of chocolate crinkle cookies? I can tweak the recipe for your preference.
