Chocolate Crinkle Cookie Recipe
A rich, fudgy chocolate cookie with a chewy center and a snowy, cracked powdered sugar coating, perfect for holidays or any chocolate craving.
Ingredients
- 1 cup all-purpose flour or gluten-free 1:1 baking flour
- ½ cup unsweetened cocoa powder Dutch-processed recommended
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- ¼ cup brown sugar packed
- 2 large eggs
- ¼ cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- ½ cup semi-sweet chocolate chips melted
- ½ cup powdered sugar for coating
Instructions
- Prepare dry ingredients: Whisk flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Mix wet ingredients: In a large bowl, whisk granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth. Stir in melted chocolate chips.
- Combine mixtures: Gradually fold dry ingredients into wet until just combined.
- Chill dough: Cover and refrigerate dough for at least 2 hours (up to 24 hours).
- Preheat oven: Set oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Roll in sugar: Scoop tablespoon-sized dough portions, roll into balls, and coat generously in powdered sugar.
- Bake: Place balls 2 inches apart on baking sheets. Bake for 10-12 minutes until cookies spread and crack.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Storage: Store in an airtight container at room temperature for up to 5 days, refrigerate for 1 week, or freeze for 3 months.
- Substitutions: Use melted butter for richer flavor or almond flour for low-carb (adjust ratios). Add espresso powder for a mocha twist.
- Perfect Cracks: Ensure dough is well-chilled and roll generously in powdered sugar for best cracking effect.