Chocolate Crinkle Cookies
My Chocolate Crinkle Cookies recipe is an easy recipe using just pantry staples, but it's certainly a crowd favorite! You'll love the crispy edges with fudgy, brownie-like center. These crinkle cookies are so popular in my home and with friends. They keep well for a few days, making them excellent cookies to gift or to bring to a holiday potluck.
Ingredients
- ½ cupunsweetened cocoa powder
- 1 cupgranulated sugar
- ¼ cupvegetable oil ((or canola, or light olive oil))
- 2 largeeggs
- 1 tspvanilla extract
- 1 cupall-purpose flour
- 1 tspbaking powder
- ¼ tspsalt
- ½ cupconfectioner's sugar
Directions
- 1
Whisk - In a mixing bowl, combine granulated sugar, cocoa powder, oil, vanilla extract, and eggs. Whisk until the mixture is smooth.
- 2
Mix - In a separate bowl, whisk together flour, baking powder, and salt. Add the flour mixture to the cocoa mixture and stir to combine.
- 3
Cover the dough with plastic wrap and refrigerate for at least 3 hours and up to overnight.*
- 4
Roll - Preheat the oven to 350°F. Scoop dough with a cookie scoop for even portioning into 20 cookies, then roll cookie dough into even-sized balls (it's easier to roll with wet hands) and generously roll each into powdered sugar.
- 5
Bake - Place cookies on a parchment-lined baking sheet, being sure to leave space between each of the cookies. Bake for 10-12 minutes, depending on the size of the cookies. Cookies will come out soft but will harden on the outside as they cool down. Cool on the baking sheet for a few minutes, then transfer to a wire rack to fully cool.