Fudgy Chocolate Crinkle Cookies
Rich, decadent chocolate cookies with a chewy brownie-like center and a beautiful snowy, crackly powdered sugar exterior. Perfect for holiday cookie tins!
Ingredients
- 1 cup Unsweetened cocoa powder
- 1 1/2 cups Granulated sugar
- 1/2 cup Vegetable oil
- 4 large Eggs room temperature
- 2 tsp Vanilla extract
- 2 cups All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Salt
- 1 cup Powdered sugar for rolling
Instructions
- In a large mixing bowl, whisk together the unsweetened cocoa powder, granulated sugar, and vegetable oil. The mixture will look thick and gritty.
- Whisk the eggs into the chocolate mixture one at a time, ensuring each is fully incorporated before adding the next. Whisk in the vanilla extract until the batter is smooth and glossy.
- In a separate, smaller bowl, whisk together the all-purpose flour, baking powder, and salt.
- Pour the dry flour mixture into the wet chocolate mixture. Use a rubber spatula to fold them together just until no dry flour streaks remain. Do not overmix.
- Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for at least 2 hours (the dough will be extremely sticky before chilling).
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Pour the powdered sugar into a wide, shallow bowl.
- Use a cookie scoop to portion the chilled dough into 1-inch balls. Drop them directly into the powdered sugar and roll them until heavily and completely coated.
- Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the tops have cracked, but the centers still appear slightly soft.
- Allow the cookies to cool on the hot baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
The chill time is mandatory: Do not try to bake this dough without chilling it for at least 2 hours, or the cookies will spread into flat puddles. For whiter cookies: Roll the dough balls in the powdered sugar twice before placing them on the baking sheet to ensure the brightest white contrast. Do not overbake: Pull them out while the cracks still look a tiny bit gooey. They will firm up as they cool on the baking pan.
