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Easy, Delicious Chocolate Crinkle Cookies

Rich, fudgy, and coated in snowy powdered sugar, these easy chocolate crinkle cookies are a holiday classic. With their crackled tops and soft brownie-like centers, they’re perfect for cookie trays, gifting, or cozy winter nights.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 4 hours
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsweetened cocoa powder
  • 1.5 cups granulated sugar
  • 0.5 cup vegetable oil
  • 4 large eggs room temperature
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup powdered sugar for rolling

Equipment

  • Mixing Bowls
  • Whisk
  • Baking Sheets
  • Parchment paper
  • Cookie Scoop
  • Wire rack

Method
 

  1. In a large bowl, whisk together cocoa powder, granulated sugar, and oil. Beat in eggs one at a time, then add vanilla extract.
  2. In another bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet ingredients until fully combined.
  3. Cover the dough and chill in the refrigerator for at least 4 hours, or overnight for best results.
  4. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  5. Roll dough into 1-inch balls and coat generously in powdered sugar. Place on baking sheets, spaced 2 inches apart.
  6. Bake for 10–12 minutes, until edges are set and tops are cracked. Cool for 2–3 minutes on the sheet, then transfer to a wire rack.

Notes

For extra rich cookies, swap vegetable oil with melted butter. Add ½ tsp espresso powder to enhance the chocolate flavor. Chill dough well to ensure thick, crackled cookies. Freeze dough balls (before coating) for up to 2 months.