Chocolate Crinkle Cookies
Classic chocolate crinkle cookies with a fudgy, brownie-like center and snowy powdered sugar tops. Quick, easy, and perfect for holidays or any chocolate craving.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 35 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (120g) all-purpose flour (or gluten-free blend)
- 1/2 cup (50g) unsweetened cocoa powder (Dutch process or natural)
- 3/4 cup (150g) granulated sugar
- 1 teaspoon (4g) baking powder
- 1/4 teaspoon (1g) salt
- 2 large eggs, room temperature
- 1/3 cup (80ml) vegetable oil or melted butter
- 1 teaspoon (5ml) pure vanilla extract
- 1 teaspoon (2g) instant espresso powder (optional)
- Powdered sugar (for rolling)
- Granulated sugar (optional, for rolling)
Instructions
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Sift cocoa if clumpy.
- In a large bowl, beat eggs and granulated sugar until pale and thick (about 2 minutes with mixer, 3 minutes by hand).
- Add vegetable oil (or melted butter), vanilla extract, and espresso powder to the egg mixture. Mix until smooth.
- Add dry ingredients to wet ingredients in two batches, stirring gently with a spatula just until combined. Do not overmix.
- Cover bowl with plastic wrap and chill dough in the fridge for at least 20 minutes (up to 1 hour for taller cookies).
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Use a cookie scoop or tablespoon to portion out 1-inch balls of dough. Roll each ball in granulated sugar (optional), then generously in powdered sugar.
- Place cookies 2 inches apart on prepared sheets. Bake for 10-12 minutes, until edges are set but centers look soft.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chill dough for at least 20 minutes for best crinkle effect. Double-coat in powdered sugar for dramatic cracks. Use room temperature eggs for better texture. For gluten-free, use a 1:1 flour blend. Add-ins like mini chocolate chips, orange zest, or cinnamon are delicious. Cookies are best slightly warm and can be stored airtight for up to 5 days or frozen for 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10
- Sodium: 50
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 17
- Fiber: 1
- Protein: 2
Keywords: chocolate crinkle cookies, holiday cookies, fudgy cookies, Christmas cookies, easy cookie recipe, classic cookies, powdered sugar cookies