The BEST Chocolate Crinkle Cookies Recipe | Fudgy Holiday Dessert
A batch of homemade chocolate crinkle cookies featuring soft, brownie-like centers and powdered sugar-dusted crackled tops, served on a holiday plate.
Equipment
- Mixing bowls
- Whisk & hand/stand mixer
- Measuring cups & spoons
- Baking sheets lined with parchment paper
- Cookie scoop (1–2 tablespoon size)
- Cooling rack
Ingredients
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- ½ cup vegetable oil (or melted butter)
- 4 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup powdered sugar (for coating)
Instructions
- Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix wet ingredients: Beat cocoa, sugar, and oil until smooth. Add eggs one at a time, then vanilla.
- Mix dry ingredients: In a separate bowl, whisk flour, baking powder, and salt.
- Combine: Gradually add dry mixture to wet until dough forms.
- Chill: Cover and refrigerate at least 4 hours (overnight preferred).
- Shape: Scoop 1–2 tablespoon portions; roll into balls.
- Coat: Roll each ball generously in powdered sugar.
- Bake: Place on baking sheets, 2 inches apart. Bake 10–12 minutes until tops are cracked and edges set.
- Cool: Rest 2 minutes on sheet, then transfer to cooling rack.
Notes
- Chill dough well for dramatic cracks and chewy texture.
- Roll twice in powdered sugar for a snowy finish.
- Variations: Add espresso powder for mocha flavor, chocolate chips for double chocolate, or crushed candy canes for peppermint.
- Make-ahead: Dough can be refrigerated up to 48 hours or frozen as dough balls for 3 months.
- Storage: Keep baked cookies in an airtight container up to 5 days. Refresh with a light dusting of powdered sugar before serving.