Description
Soft and fudgy chocolate crinkle cookies rolled in powdered sugar and baked until perfectly crackled with a rich brownie like center.
Ingredients
Scale
- 1 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar for rolling
Instructions
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a separate bowl, mix granulated sugar and vegetable oil until combined.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients until fully combined.
- Cover and refrigerate the dough for at least 2 hours until firm.
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Scoop chilled dough into small balls.
- Roll each ball generously in powdered sugar until fully coated.
- Place on prepared baking sheet, spacing evenly apart.
- Bake for 10 to 12 minutes until tops are crackled and edges are set.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Chilling the dough is essential for proper crinkles.
- Roll generously in powdered sugar for a bold crackled finish.
- Do not overbake to keep the centers soft and fudgy.
- Store in an airtight container for up to five days.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 11g
- Sodium: 65mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: chocolate crinkle cookies, fudgy chocolate cookies, crackle top cookies, cocoa powdered sugar cookies