Chocolate Crinkle Cookies
Soft and fudgy chocolate cookies rolled in powdered sugar for a festive crackle finish. These crowd-pleasing treats are perfect for holidays or any special occasion.
Equipment
- 1 stand mixer with paddle attachment or handheld mixer
- 1 baking sheet lined with parchment paper
- 1 cookie scoop 1 ½ tablespoon size
- 1 shallow bowl for powdered sugar coating
Ingredients
- 1 ¾ cups granulated sugar
- ½ cup vegetable oil
- 4 large eggs room temperature
- 1 tablespoon pure vanilla extract
- 1 cup unsweetened Dutch cocoa powder
- 1 teaspoon espresso powder
- 2 cups all-purpose flour spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon table salt
- 1 cup powdered sugar sifted (for rolling)
Instructions
- Beat together granulated sugar and vegetable oil on medium-high speed until combined.
- Reduce speed to medium-low and add eggs one at a time, then vanilla extract, mixing until fully incorporated.
- Mix in cocoa powder and espresso powder, scraping bowl sides to combine evenly.
- Add flour, baking powder, and salt; mix until dough forms. Cover and chill in refrigerator for 4 hours or overnight.
- Preheat oven to 350°F and line baking sheet with parchment paper. Pour powdered sugar into shallow bowl.
- Scoop dough with 1 ½ tablespoon cookie scoop, roll into balls, then coat thoroughly in powdered sugar.
- Place dough balls 2 inches apart on baking sheet and bake 10 to 12 minutes until crackled and edges are set.
- Let cookies rest on baking sheet briefly before transferring to a wire rack to cool completely.
Notes
- Store cookies in airtight container with parchment layers to keep soft.
- Freeze baked cookies up to 3 months; thaw before serving.
- Chill dough thoroughly for best crinkle effect.
- Roll dough generously in powdered sugar for a bold crackle contrast.
- Bake one tray at a time for even results.