Save Soft, fudgy chocolate cookies with a crackled, powdered sugar exterior—these classic treats are irresistibly chewy inside and delightfully crisp outside.
I first made these cookies when I was looking for an easy yet impressive dessert to bring to a family gathering and they were a hit!
Ingredients
- Dry Ingredients: 1 cup (120 g) all-purpose flour, 1/2 cup (45 g) unsweetened cocoa powder, 1 teaspoon baking powder, 1/4 teaspoon salt
- Wet Ingredients: 1 cup (200 g) granulated sugar, 1/4 cup (60 ml) vegetable oil, 2 large eggs, 1 teaspoon pure vanilla extract
- For Rolling: 1/2 cup (60 g) powdered sugar
Instructions
- Step 1:
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt set aside.
- Step 2:
- In a large bowl, mix sugar and oil until combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Step 3:
- Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. The dough will be sticky.
- Step 4:
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour or until the dough is firm enough to handle.
- Step 5:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Step 6:
- Place powdered sugar in a shallow bowl. Scoop tablespoon-sized portions of dough and roll into balls (about 1 inch/2.5 cm in diameter). Roll each ball generously in powdered sugar to coat completely.
- Step 7:
- Arrange the dough balls 2 inches apart on the prepared baking sheets.
- Step 8:
- Bake for 10–12 minutes until cookies are puffed and crackled but still soft in the centers.
- Step 9:
- Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Save My family loves gathering around to enjoy these cookies fresh from the oven especially during the holidays when everyone is together.
Notes
Store cookies in an airtight container for up to 5 days. Freeze baked cookies for up to 2 months.
Required Tools
Mixing bowls, whisk, hand mixer or wooden spoon, plastic wrap, baking sheets, parchment paper, cookie scoop or tablespoon, cooling rack
Allergen Information
Contains wheat (gluten), eggs. Manufactured cocoa powder may contain traces of nuts or soy check labels if concerned.
Save These chocolate crinkle cookies are easy to make and perfect for sharing any time of year.
Recipe FAQs
- → What gives the cookies their crackled appearance?
The crackled look comes from rolling the dough balls in powdered sugar before baking, which cracks as the cookies expand in the oven.
- → How does chilling the dough affect the final texture?
Chilling firms the dough, preventing excessive spread during baking and helps develop a chewy interior with a crisp exterior.
- → Can I substitute Dutch-process cocoa for unsweetened cocoa?
Yes, Dutch-process cocoa offers a smoother, richer chocolate flavor, enhancing the overall taste of the cookies.
- → How should the cookies be stored to maintain freshness?
Store the cookies in an airtight container at room temperature for up to 5 days to keep them soft and fresh.
- → Is it possible to freeze the baked cookies?
Yes, baked cookies can be frozen for up to 2 months. Thaw them at room temperature before serving.
- → What causes the cookies to be soft inside yet crisp outside?
The balance between chilling the dough and baking time helps create a tender inside while the powdered sugar coating crisps on the outside.