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.
Ingredients
For the Cookie Dough
1cup all-purpose flour
1/2cup unsweetened cocoa powder (dutch-process gives a darker color)
1 1/2tsp baking powder
1/4tsp salt
1/2cup granulated sugar
1/2cup vegetable oil (or melted butter)
2large eggs (room temperature)
1tsp vanilla extract
For Rolling
1/3cup granulated sugar (first coat)
1/2cup powdered sugar (second coat)
Instructions
1
Whisk the flour, cocoa powder, baking powder, and salt together in a bowl. Set aside.
2
In a separate bowl, whisk the oil, granulated sugar, eggs, and vanilla until smooth and glossy.
3
Fold the dry ingredients into the wet mixture until no streaks of flour remain. The dough will be thick.
4
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.
5
Preheat the oven to 325°F (163°C) and line two baking sheets with parchment paper.
6
Scoop the chilled dough into 1.5-tablespoon balls.
7
Roll each ball in granulated sugar first, then roll in powdered sugar until fully coated.
8
Place the balls on the prepared sheets, spacing them about 2 inches apart.
9
Bake for 10 to 12 minutes, until the edges are set and the tops have cracked, with centers that still look slightly soft.
10
Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
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