Rich, fudgy, and beautifully crackled, these Chocolate Crinkle Cookies are a timeless holiday favorite! With their soft brownie-like centers and snowy powdered sugar coating, they’re as stunning as they are delicious. This tried-and-tested recipe guarantees the perfect crinkle effect every time. Each cookie is slightly crisp on the outside and irresistibly chewy inside, perfect for Christmas platters, cookie swaps, or cozy nights with a cup of cocoa.
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup powdered sugar (for rolling)
Instructions
Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
Combine wet ingredients: In a large bowl, whisk sugar, oil, eggs, and vanilla until smooth.
Form dough: Gradually add dry ingredients to wet ingredients, mixing until fully combined and thick.
Chill: Cover the dough and refrigerate for at least 2 hours (or overnight). This step is essential for the crinkle texture.
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Shape & coat: Scoop 1½ tablespoons of dough, roll into balls, and generously coat each one in powdered sugar.
Bake: Arrange on baking sheets, 2 inches apart, and bake 10–12 minutes, until the tops crack and look set.
Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
Tips & Variations
- Chill the dough properly, cold dough creates deeper crinkles.
- Add a handful of mini chocolate chips for extra fudginess.
- Sprinkle with a little sea salt before baking for a gourmet twist.
- Store in an airtight container for up to 5 days, or freeze baked cookies for up to 2 months.
Nutrition & Serving Info
Calories: ~170 per cookie
Prep Time: 15 mins
Chill Time: 2 hrs
Cook Time: 10–12 mins
Total Time: 2 hrs 30 mins
Serves: 20–24 cookies
