Easy Chocolate Crinkle Cookies
Rich, fudgy chocolate cookies with a crackled, powdered sugar coating — soft in the center, slightly crisp on the outside, and irresistibly chocolatey. A simple recipe that looks as impressive as it tastes!
Equipment
- mixing bowls
- hand or stand mixer
- measuring cups and spoons
- baking sheets
- parchment paper
- cooling rack
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup powdered sugar (for rolling)
Instructions
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, beat together granulated sugar and vegetable oil until combined. Add eggs and vanilla; mix until smooth.
- Gradually add dry ingredients to wet mixture, stirring until a thick dough forms. Cover and refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll chilled dough into 1-inch balls, then roll generously in powdered sugar to coat.
- Place cookies on baking sheets, 2 inches apart. Bake 10–12 minutes, until tops are crackled and edges are set. Cool on sheets for 5 minutes, then transfer to wire racks.
Notes
Chill the dough before baking to prevent spreading and create a thicker, chewier texture. For extra chocolate flavor, add a handful of mini chocolate chips to the dough. Store in an airtight container at room temperature for up to 4 days.