Chocolate Crinkle Cookies
Soft, fudgy, and delightfully indulgent, Chocolate Crinkle Cookies are a must-make for any chocolate lover. These iconic cookies feature a rich cocoa base, enhanced by the warmth of vanilla extract, and a signature crinkled exterior thanks to a generous coating of powdered sugar that transforms while baking. With their soft centers and slightly crisp edges, these cookies strike the perfect textural balance. The dough requires chilling, ensuring a manageable texture and bold chocolate flavor. Quick to prep and bake, they’re ideal for holiday gatherings, gifting, or satisfying your sweet tooth any time of year. Serve them with a glass of milk or coffee for the ultimate treat! Keywords: chocolate crinkle cookies recipe, fudgy chocolate cookies, easy holiday cookies, powdered sugar cookies, soft and chewy chocolate cookies.
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Recipe Information
Ingredients
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 0.5 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.75 cup confectioners' sugar
Instructions
In a large bowl, combine the cocoa powder, granulated sugar, and vegetable oil. Mix until the ingredients are thoroughly combined and the mixture is smooth.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the cocoa mixture, stirring until a dough forms. The dough will be sticky.
Cover the dough with plastic wrap and refrigerate for at least 3 hours or overnight. This will help the dough firm up and make it easier to handle.
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Place the confectioners' sugar in a small bowl. Using a tablespoon or a small cookie scoop, shape the chilled dough into 1-inch balls.
Roll each ball in the confectioners' sugar until it is well coated. The thick coating will help create the crinkle effect during baking.
Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the cookies have crackled and are set around the edges. The centers will continue to cook slightly after being removed from the oven.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container for up to a week.
Nutrition Facts
Calories |
4543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.2 g | 205% | |
| Saturated Fat | 40.3 g | 201% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2364 mg | 103% | |
| Total Carbohydrate | 833.8 g | 303% | |
| Dietary Fiber | 92.2 g | 329% | |
| Total Sugars | 499.9 g | ||
| Protein | 96.4 g | 193% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 432 mg | 33% | |
| Iron | 53.2 mg | 296% | |
| Potassium | 4172 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
