Chocolate Crinkle Cookies

• Author: tinsuf
• Cuisine: American / Holiday
• Category: Dessert, Cookies
• Keywords: chocolate, crinkle cookies, holiday cookies, chewy cookies
• Prep time: About 20 minutes active (plus chilling)
• Cook time: 10–12 minutes per batch
• Total time: About 4½ hours (including chilling)
• Yield: Approximately 36 cookies (depending on scoop size)

Ingredients

• 1 cup (100 g) unsweetened cocoa powder
• 2 cups (400 g) granulated sugar
• 1/2 cup (120 ml) vegetable oil
• 4 large eggs, at room temperature
• 2 teaspoons (10 ml) vanilla extract
• 2 cups (250 g) all-purpose flour, spooned and leveled
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1 cup (120 g) powdered sugar, for rolling

Instructions

1. Combine the cocoa, sugar and oil. In a large mixing bowl, whisk together 1 cup unsweetened cocoa powder and 2 cups granulated sugar until evenly distributed. Add 1/2 cup vegetable oil and stir or whisk until the mixture is smooth and glossy. This creates a concentrated chocolate base that will remain tender after baking.
2. Beat in the eggs and vanilla. Add the eggs one at a time, beating or stirring well after each addition so the mixture becomes homogeneous. Stir in 2 teaspoons vanilla extract. The eggs add structure and moisture; beating them in one at a time helps incorporate air and yields a lighter interior.
3. Whisk the dry ingredients. In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder and 1/2 teaspoon salt until uniform.
4. Fold the dry into the wet. Gradually add the dry ingredients to the wet mixture, stirring until a soft, slightly sticky dough forms. Avoid overmixing — stir until just combined and no large streaks of flour remain.
5. Chill the dough. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Chilling firms the dough (easier to handle) and helps produce the classic cracked top as the chilled interior expands and the exterior sets in the oven.
6. Preheat the oven and prepare pans. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Position racks to allow even air circulation if you are baking multiple sheets.
7. Shape and coat the cookies. Using a tablespoon or small cookie scoop, portion the chilled dough into tablespoons; roll between your hands into smooth balls. Place the powdered sugar in a shallow bowl and roll each ball generously in the sugar until fully coated.
8. Bake until cracked. Arrange the coated dough balls about 2 inches apart on the prepared sheets. Bake in the preheated oven for 10–12 minutes, until the cookies spread and the tops crack — centers should still be slightly soft to the touch. Baking time varies slightly by oven and cookie size, so check at the earlier time.
9. Cool and finish. Allow the cookies to rest on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely. As they cool the interior will set but remain tender and chewy.

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