Save Soft, fudgy chocolate cookies with a crackled, powdered sugar exterior these classic treats are irresistibly chewy inside and delightfully crisp outside.
The first time I baked these chocolate crinkle cookies they quickly became a family favorite for their perfect balance of chewy and crisp.
Ingredients
- Dry Ingredients: 1 cup (120 g) all-purpose flour, 1/2 cup (45 g) unsweetened cocoa powder, 1 teaspoon baking powder, 1/4 teaspoon salt
- Wet Ingredients: 1 cup (200 g) granulated sugar, 1/4 cup (60 ml) vegetable oil, 2 large eggs, 1 teaspoon pure vanilla extract
- For Rolling: 1/2 cup (60 g) powdered sugar
Instructions
- Step 1:
- In a medium bowl whisk together flour cocoa powder baking powder and salt set aside
- Step 2:
- In a large bowl mix sugar and oil until combined Add eggs one at a time beating well after each addition Stir in vanilla extract
- Step 3:
- Gradually add the dry ingredients to the wet mixture mixing just until incorporated The dough will be sticky
- Step 4:
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour or until the dough is firm enough to handle
- Step 5:
- Preheat oven to 350°F (175°C) Line two baking sheets with parchment paper
- Step 6:
- Place powdered sugar in a shallow bowl Scoop tablespoon-sized portions of dough and roll into balls (about 1 inch/2.5 cm in diameter) Roll each ball generously in powdered sugar to coat completely
- Step 7:
- Arrange the dough balls 2 inches apart on the prepared baking sheets
- Step 8:
- Bake for 10–12 minutes until cookies are puffed and crackled but still soft in the centers
- Step 9:
- Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely
Save One memorable holiday season these cookies brought our family together with their delightful taste and festive look.
Notes
Store cookies in an airtight container for up to 5 days Freeze baked cookies for up to 2 months
Required Tools
Mixing bowls Whisk Hand mixer or wooden spoon Plastic wrap Baking sheets Parchment paper Cookie scoop or tablespoon Cooling rack
Allergen Information
Contains wheat (gluten) eggs Manufactured cocoa powder may contain traces of nuts or soy check labels if concerned
Save These chocolate crinkle cookies are perfect for sharing or gifting and will impress anyone who tries them.
Kitchen Guide
- → What gives the cookies their crackled appearance?
Rolling the dough balls generously in powdered sugar before baking creates the distinctive crackled, powdered surface.
- → How does chilling the dough affect the final texture?
Chilling firms the dough, making it easier to handle and helping cookies develop a tender, chewy interior with a crisp exterior.
- → Can Dutch-process cocoa powder be used instead?
Yes, Dutch-process cocoa adds a richer, smoother chocolate flavor enhancing the overall taste.
- → What is the ideal baking temperature and time?
Bake at 350°F (175°C) for 10 to 12 minutes until cookies puff and crackle but remain soft inside.
- → How should the cookies be stored to maintain freshness?
Store in an airtight container at room temperature for up to 5 days or freeze baked cookies for up to 2 months.