Chocolate Crinkle Cookies – Fudgy, Crackled, Bakery-Style
Chocolate Crinkle Cookies – Fudgy, Crackled, Bakery-Style
Ingredients
Dry Ingredients
- 1 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- ½ cup brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
Coating
- ½ cup granulated sugar
- 1 cup powdered sugar
Instructions
- In a large mixing bowl, whisk together cocoa powder, granulated sugar, brown sugar, and vegetable oil until smooth.
- Beat in eggs one at a time. Stir in vanilla extract until fully combined.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add dry ingredients to the chocolate mixture and mix until a thick dough forms.
- Cover the dough and refrigerate for at least 2 hours or overnight.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll chilled dough into 1-inch balls. Roll each ball first in granulated sugar, then generously in powdered sugar.
- Place cookies on prepared baking sheets about 2 inches apart. Bake for 10–12 minutes.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Chilling the dough is essential for proper crinkle formation.
- Use high-quality cocoa powder for richer flavor.
- Roll generously in powdered sugar.
- Do not overbake.
- Dough can be refrigerated overnight.
- Cookies continue cooking slightly after removal.
- Store in airtight containers.
- Great for holiday cookie trays.