Chocolate Crinkle Cookies

Dive into the world of rich chocolatey goodness with this mouthwatering Chocolate Crinkles recipe! These cookies, with their delightful contrast of a soft center and a snowy powdered sugar exterior, are a festive treat perfect for any occasion. The intense cocoa flavor combined with a hint of vanilla creates an unforgettable melt-in-your-mouth experience.


  • 1 cup cocoa powder
  • 2 cups white sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup powdered sugar


Begin by selecting a medium-sized mixing bowl. Pour in the cocoa powder, white sugar, and vegetable oil. Mix these ingredients together until they form a consistent base.

Next, beat in the eggs, ensuring you add them one at a time. This technique helps incorporate more air into the dough, giving the cookies their soft texture. After the eggs are well blended, stir in the vanilla to infuse the dough with its sweet aroma.

In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually fold this dry mixture into the cocoa blend, ensuring that no lumps remain and the dough is smooth.

Cover the dough securely and let it chill in the refrigerator for at least 4 hours. This step is crucial as it allows the dough to set and makes it easier to handle.

Once the dough is chilled, preheat your oven to 350°F. Prepare your cookie sheets by lining them with parchment paper. This ensures that the cookies don’t stick and are easy to remove.

Scoop out portions of the dough, shaping them into one-inch balls. For uniformity, using a number 50 size scoop can be handy. Roll each dough ball in powdered sugar, giving them their signature “crinkled” look. Place these sugar-coated balls onto the prepared cookie sheets, spaced evenly.

Bake the cookies in the preheated oven for 10 to 12 minutes. Keep an eye on them to ensure they don’t overbake. Once out of the oven, let them rest on the cookie sheet for about a minute. This makes them easier to transfer. Finally, place them on wire racks to cool completely. This recipe makes about 2-3 dozen cookies, depending on their size. 

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