The BEST Chocolate Crinkle Cookies Recipe
These classic chocolate crinkle cookies are a holiday favorite, featuring a rich, fudgy interior and a delightful crinkled, powdered sugar exterior. Perfect for gifting or enjoying with a glass of milk.
Equipment
- Mixing bowls
- Whisk
- Plastic wrap
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cookie scoop
- Wire rack
Ingredients
Cookie Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
For Rolling
- 1/2 cup granulated sugar
- 1 cup powdered sugar
Instructions
Preparation
- Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
- In a large bowl, whisk together granulated sugar, vegetable oil, eggs, and vanilla extract until well combined and smooth.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined and no streaks of flour remain; do not overmix.
- Cover the dough tightly with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow it to firm up.
Baking
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Place granulated sugar in one small bowl and powdered sugar in another.
- Scoop dough into 1-inch balls, roll each in granulated sugar, then generously coat in powdered sugar.
- Arrange cookies 2 inches apart on prepared baking sheets.
- Bake for 9-12 minutes until edges are set but centers are still slightly soft; the cookies will puff up and then flatten, creating crinkles.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For best results, do not skip the chilling time, as it helps prevent the cookies from spreading too much and ensures prominent crinkles. Store leftover cookies in an airtight container at room temperature for up to 5 days.