Chocolate Crinkle Cookies Recipe
Soft, fudgy chocolate crinkle cookies with a crackly powdered sugar coating. Easy recipe perfect for holidays, parties, or everyday baking.
Ingredients
Dry Ingredients:
- 1 cup (120g) all-purpose flour
- ½ cup (60g) unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
Wet Ingredients:
- 1 cup (200g) granulated sugar
- ¼ cup (60ml) avocado oil (or other neutral oil)
- 2 large eggs
- 1 tsp vanilla extract
For Rolling:
- ½ cup (60g) powdered sugar
- Optional: 2 tbsp granulated sugar helps powdered sugar stick better
Instructions
- Mix the dry ingredients: In a medium mixing bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Combine wet ingredients: In stand mixer bowl, beat sugar, oil, eggs, and vanilla.
- Make the dough: Gradually add the flour mixture to the wet mixture. Mix until a thick dough forms. Cover and chill for at least 2 hours (or overnight) — this helps with crinkling!
- Preheat oven: Set oven to 350°F (175°C). Line baking sheets with parchment paper.
- Shape and roll: Scoop tablespoon-sized portions of dough and roll into 1-inch balls. Roll each ball first in granulated sugar (optional), then generously in powdered sugar.
- Bake: Place on baking sheet about 2 inches apart. Bake for 10–12 minutes until cookies puff and crackle. Centers should be soft but set.
- Cool and enjoy: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Serve with hot cocoa or gift in festive tins!