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These Chocolate Crinkle Cookies satisfy any chocolate craving with their fudgy, brownie-like texture and an irresistible crackly powdered sugar coating. They bake up soft in the center with slightly crisp edges, making them perfect for holiday baking or simply a sweet treat anytime you want to indulge.
I made these for the first time during a chilly winter afternoon, and now they are requested at every family gathering. The mix of soft chocolate centers and powdered sugar cracks never fails to impress.
Ingredients
- Unsweetened cocoa powder: half a cup creates a deep, rich chocolate flavor essential to the cookie’s fudginess. Choose Dutch-processed if you prefer a smoother cocoa and darker color
- Granulated sugar: one cup sweetens the dough and helps develop the right texture when combined with the oil
- Vegetable oil: quarter cup keeps the cookies moist and tender, using oil rather than butter gives a softer bite
- Eggs: two large eggs bind the ingredients and add richness
- Vanilla extract: one teaspoon boosts the chocolate flavor and adds aroma
- All-purpose flour: one cup forms the structure of the cookie, sift it to avoid lumps
- Baking powder: one teaspoon gives a gentle rise, helping the cookie keep shape without being cakey
- Salt: quarter teaspoon balances sweetness and enhances chocolate notes
- Powdered sugar: half a cup for rolling produces the iconic crinkled surface, use freshly sifted sugar for even coating
Step-by-Step Instructions
- Prepare the Dough:
- In a large mixing bowl, whisk together the cocoa powder, granulated sugar, and vegetable oil until smooth and fully combined. Add eggs and vanilla extract, then mix until the batter is glossy and uniform. In a separate bowl, whisk the flour, baking powder, and salt thoroughly. Gradually add the dry ingredients to the wet mix, stirring gently until a thick, fudge-like dough forms. Cover the dough and refrigerate for at least two hours or preferably overnight. Chilling is essential as it solidifies the dough, which creates the signature crinkle appearance during baking.
- Shape and Coat:
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line a baking sheet with parchment paper. Scoop dough by tablespoon-sized portions and roll each into smooth balls. Generously roll each ball in powdered sugar, ensuring full coverage. The more sugar you use at this stage, the more dramatic the crinkles will be when baked.
- Bake to Perfection:
- Arrange the coated dough balls on the baking sheet spaced about two inches apart to allow for slight spreading. Bake for 10 to 12 minutes. The cookies should develop cracked tops with edges set but centers still soft. Remove from the oven and let cool on the baking sheet for about five minutes before transferring to a wire rack to cool completely.
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One of my favorite parts about this recipe is how the chilled dough transforms during baking. My family always gasps a bit when those deep cracks appear on top—so dramatic yet so delicious. It’s become a warm holiday tradition to bake these together and watch the signature cracks form.
Storage Tips
Store baked cookies in an airtight container at room temperature to maintain softness for up to five days. For longer storage, freeze baked cookies wrapped individually and thaw at room temperature before serving. Dough can be refrigerated up to three days or rolled and frozen; thaw the dough balls slightly before rolling in sugar and baking for fresh cookies anytime.
Ingredient Substitutions
You can swap the vegetable oil for melted butter, but expect slightly firmer, denser cookies rather than ultra-soft ones. Adding half a cup of chocolate chips folded into the dough gives an extra chocolate punch and melty pockets inside the cookie.
Serving Suggestions
These cookies pair beautifully with a cold glass of milk, classic hot cocoa, or coffee for a cozy snack. For a decadent twist, sandwich two cookies around a scoop of vanilla ice cream to make a rich ice cream sandwich.
Pro Tips
- Always chill your dough thoroughly as this step is crucial for perfect crinkles and prevents the cookies from spreading too much.
- Roll the dough balls generously with powdered sugar for the best decorative cracks.
- Watch your baking time carefully—the edges should be set but centers soft for a fudgy texture. Overbaking dries them out.
Common Recipe Questions
- → What creates the crinkled surface?
Chilling the dough before baking and rolling the dough balls generously in powdered sugar causes the dough to crack as it expands, forming the signature crinkle effect.
- → Can I swap oil for butter in these cookies?
Using melted butter is possible but may result in a denser texture. Oil keeps the treats moist and tender for a softer bite.
- → Why did my treats not develop the powdery cracks?
Insufficient chilling or too little powdered sugar can prevent cracking. Ensure the dough is properly chilled and fully coated before baking.
- → Can additional mix-ins be added?
Yes, folding in chocolate chips or nuts can introduce extra texture and flavor without affecting the crinkle effect.
- → How should I store these chocolate treats?
Store baked treats in an airtight container at room temperature for up to 5 days. Dough balls can be frozen for up to 3 months before baking.