Name: Chocolate Crinkle Cookies
Prep time: 15 min
Cook time: 11 min
Total time: 2 h 26 min
Yield: 24
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup granulated sugar; 1/2 cup vegetable oil; 2 large eggs; 1 tsp vanilla extract; 1/3 cup granulated sugar; 1/2 cup powdered sugar

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Chocolate Crinkle Cookies

Author: Baking Cakee Kitchen Cooking Method: Baking Cuisine: American Courses: Dessert

Difficulty: Easy Prep Time 15 mins Cook Time 11 mins Rest Time 120 mins Total Time 2 hrs 26 mins

Servings: 24

Description

Fudgy chocolate crinkle cookies with a guaranteed crackled top. Chill the dough, double-coat in sugar, and bake 10-12 minutes at 325°F for a bakery-style finish every time.

Instructions

Whisk the flour, cocoa powder, baking powder, and salt together in a bowl. Set aside.
In a separate bowl, whisk the oil, granulated sugar, eggs, and vanilla until smooth and glossy.
Fold the dry ingredients into the wet mixture until no streaks of flour remain. The dough will be thick.
Cover the dough and refrigerate for at least 2 hours, up to 2 days.

Chilling is what allows the cracks to form. Do not skip this step.
Preheat the oven to 325°F (163°C) and line two baking sheets with parchment paper.
Scoop the chilled dough into 1.5-tablespoon balls.
Roll each ball in granulated sugar first, then roll in powdered sugar until fully coated.
Place the balls on the prepared sheets, spacing them about 2 inches apart.
Bake for 10 to 12 minutes, until the edges are set and the tops have cracked, with centers that still look slightly soft.
Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Chocolate Crinkle Cookies