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Chocolate Crinkle Cookies Recipe

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These classic chocolate crinkle cookies feature a rich, fudgy chocolate center wrapped in a crispy, powdered sugar coating that cracks beautifully as they bake. With their stunning appearance and intense chocolate flavor, they’re perfect for holidays, gift-giving, or satisfying serious chocolate cravings.

Ingredients

Scale
  • 1 cup (120g) unsweetened cocoa powder (preferably Dutch-process)
  • 2 cups (400g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 4 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 4 ounces (113g) semisweet or bittersweet chocolate, melted and cooled slightly
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (120g) powdered sugar, for coating

Instructions

  1. Mix the chocolate base: In a large mixing bowl, whisk together the cocoa powder and granulated sugar until well combined. Add the vegetable oil and whisk vigorously until the mixture is smooth and resembles wet sand.
  2. Add eggs and chocolate: Add eggs one at a time, whisking well after each addition until the mixture becomes glossy and smooth. Stir in the vanilla extract and melted chocolate until completely incorporated.
  3. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the chocolate mixture and stir with a rubber spatula just until no flour streaks remain. The dough will be quite soft and sticky—this is normal.
  4. Chill the dough: Cover the bowl tightly with plastic wrap and refrigerate for at least 3 hours or overnight. This step is crucial—the dough must be firm enough to handle and shape. Overnight chilling actually improves the flavor and texture.
  5. Prepare for baking: When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Place the powdered sugar in a small, shallow bowl.
  6. Shape the cookies: Using a 1½-tablespoon cookie scoop or two spoons, portion the chilled dough into balls. Roll each portion between your palms to create smooth balls (your hands can be slightly damp to prevent sticking).
  7. Coat generously: Roll each dough ball thoroughly in the powdered sugar, making sure it’s completely coated. Be generous with the sugar—this creates the dramatic crackle effect. Place coated balls on prepared baking sheets, spacing them about 2 inches apart.
  8. Bake: Bake for 11-13 minutes. The cookies will puff up, spread slightly, and develop beautiful cracks. The centers should look slightly underdone—they’ll continue cooking on the hot pan after removal. Don’t overbake or they’ll lose their fudgy texture.
  9. Cool: Let cookies cool on the baking sheet for 5 minutes (they’ll be very delicate when hot), then carefully transfer to a wire rack to cool completely. The cookies will firm up as they cool.
  10. Serve and store: Enjoy your beautiful chocolate crinkle cookies! Store in an airtight container at room temperature for up to one week.

Notes

  • Chilling is essential: Don’t skip the refrigeration time. Warm dough will spread too much and won’t create the signature crackles.
  • Generous sugar coating: Don’t be shy with the powdered sugar—it’s what creates the beautiful white cracks.
  • Don’t overbake: These cookies should look slightly underdone in the center when you remove them. They’ll firm up as they cool.
  • Chocolate quality matters: Better chocolate equals better flavor. Use chocolate you’d enjoy eating on its own.
  • Room temperature eggs: They incorporate more smoothly and create better texture.

Nutrition

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