Description
These Chocolate Crinkle Cookies are fudgy, soft, and intensely chocolaty with a signature crackled sugar topping. Perfectly sweet and tender, they offer a delightful contrast between the powdered sugar crust and the rich chocolate interior. Easy to make and bake, these cookies are a classic favorite for any occasion.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/4 cup light olive oil or avocado oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup all-purpose flour
Crinkle Topping
- 2 Tablespoons granulated sugar
- 1/3 cup powdered sugar (confectioners sugar)
Instructions
- Preheat and prepare baking sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking. Set up two shallow bowls to hold the granulated sugar and the powdered sugar for rolling the cookie dough balls.
- Combine wet ingredients and cocoa: In a large mixing bowl, stir together the cocoa powder, 3/4 cup granulated sugar, and 1/4 cup light olive or avocado oil using a wooden spoon until fully combined and smooth.
- Add eggs and vanilla: Beat in the 2 eggs and 1 teaspoon vanilla extract just until incorporated, being careful not to overmix.
- Incorporate dry ingredients: Sprinkle the baking powder, salt, and flour over the wet mixture. Stir until a stiff dough forms, fully combining all ingredients.
- Shape dough balls: Using a cookie dough scoop or spoon, form dough into 1 1/2 inch balls. If the dough is sticky and difficult to roll, refrigerate for 30 minutes to firm up before continuing.
- Roll in sugar coatings: First roll each dough ball lightly in 2 tablespoons granulated sugar, then coat generously with the 1/3 cup powdered sugar to create an even thick layer.
- Arrange and bake: Place the coated dough balls on the prepared baking sheet spaced approximately 2 inches apart. Bake in the preheated oven for 10 minutes or until the tops crackle and edges set. The cookies may look slightly underbaked but will firm as they cool.
- Cool the cookies: Let the cookies cool on the baking sheet for 5-10 minutes to allow them to set further, then transfer to a wire rack to cool completely.
- Store properly: Store at room temperature in an airtight container for up to one week. For longer storage, freeze in a single layer in an airtight container or freezer bag for up to 3 months, avoiding moisture buildup for best texture.
Notes
- Baking Tip: Bake until the tops crinkle and edges are just set; even if slightly underdone in appearance, cookies will continue to firm up while cooling for perfect texture.
- Storage Tip: Freeze cookies in a single layer and use a container lid or plastic wrap that doesn’t touch the top of the cookies to prevent moisture droplets and maintain texture upon thawing.
Keywords: Chocolate crinkle cookies, fudgy chocolate cookies, crinkly top cookies, easy chocolate cookies, cocoa cookies