Chocolate Crinkle Cookies
Classic Chocolate Crinkle Cookies with a rich, chewy, cake-like texture and snowy powdered sugar coating. A make-ahead, holiday favorite that’s easy to bake and perfect for cookie exchanges.
Servings: 30
Ingredients
- 2 cups granulated sugar
- ½ cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour or gluten-free 1:1 flour
- ½ cup cocoa powder
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 cup powdered sugar for rolling
Instructions
- In a large mixing bowl, combine the granulated sugar and vegetable oil. Stir until well blended, then mix in the cocoa powder.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and stir until fully combined and smooth.
- Cover the bowl and refrigerate for at least 4 hours, or up to overnight.
- When ready to bake, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- Place the powdered sugar in a shallow bowl.
- Scoop and roll the chilled dough into balls, then coat generously in powdered sugar.
- Arrange the dough balls on the prepared baking sheet, leaving about 2 inches of space between each.
- Bake for 11 to 13 minutes, until the cookies are set and crinkled.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Store in an airtight container once cooled.
Notes
- Using a #60 (1 tablespoon) cookie scoop will yield a batch of about 45 cookies, while a #50 (1½ tablespoons) scoop will yield just more than 30 cookies.
- The Gluten-Free Chocolate Crinkle Cookies were tested with Primal Palate's Gluten-Free All-Purpose Flour. This flour performed well during testing.
- I bake these cookies for 11 minutes to perfect, gooey results every time. Adjust the bake time, according to your oven's consistency and altitude.