Description
These Chocolate Crinkle Cookies are rich, fudgy, and irresistibly chocolaty with a beautiful cracked surface dusted in powdered sugar. Perfectly soft on the inside with a slightly crisp edge, they make an ideal treat for any chocolate lover and are easy to prepare in under an hour.
Ingredients
Dry Ingredients
- 1 1/2 cups all purpose flour
- 3/4 cup cocoa powder (unsweetened)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup brown sugar (packed)
- 3/4 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
Optional
- 1/2 cup chocolate chips
For Dusting
- 1 cup icing sugar (powdered sugar)
- 2 tablespoons granulated sugar
Instructions
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set this bowl aside for later use.
- Combine Wet Ingredients: In a separate large bowl, whisk the brown sugar, vegetable oil, vanilla extract, and eggs until the mixture is smooth and fully combined.
- Make Dough: Gradually add the dry ingredient mixture into the wet ingredients, stirring well until fully incorporated and the batter resembles a thick brownie-like consistency. Cover and refrigerate the dough for 30 minutes up to 2 hours to firm up. If using, fold in the chocolate chips after chilling.
- Prepare Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
- Prepare Sugar Mixture: In a shallow dish, combine the icing sugar and granulated sugar evenly. This will be used to coat the cookie dough.
- Form and Coat Cookies: Using a tablespoon, scoop rounded balls of chilled dough. Dust your hands with icing sugar to prevent sticking. Roll each dough ball generously in the sugar mixture, ensuring an even coating of icing sugar before placing them about 2 inches apart on the prepared baking sheets.
- Bake the Cookies: Bake in the preheated oven for 9 to 11 minutes, or until the edges become firm but the centers remain slightly soft. This ensures a chewy texture inside with crisp edges.
- Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. This cooling step prevents them from breaking apart and helps set their texture.
Notes
- Refrigerating the dough is essential for that classic crinkle texture and flavor development.
- For a richer chocolate flavor, use high-quality cocoa powder and good-quality chocolate chips.
- Adjust baking time slightly if you prefer chewier or cakier cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
- They freeze well; thaw at room temperature before serving.