Chocolate crinkle cookies are a classic chocolate cookie and always a holiday favorite! No cookie platter is complete without a few of these crackle-topped cookies coated in powdered sugar.
Keyword chocolate, cookie
Prep Time 10minutes
Cook Time 10minutes
Chill Time 30minutes
Total Time 50minutes
Author Dorothy Kern
1 ½cups(186g) all purpose flour
¾cup(60g) unsweetened cocoa powder
1 ½teaspoonsbaking powder
½cup(118ml) vegetable oil
1cup(200g) packed brown sugar
½cup(57g) powdered sugarfor coating
Whisk together flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.
Using a hand mixer, mix oil, brown sugar, eggs and vanilla. Slowly mix in dry ingredients.
Scoop 1 or 2 tablespoon balls of dough onto a cookie sheet lined with parchment paper or silicone baking mats. You don’t need to space them; we’re going to chill the dough.
Chill the cookies at least 30 minutes.
Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats.
Place powdered sugar in a small bowl. Roll the cookies in the powdered sugar then evenly space them on the cookie sheet (they won’t spread much).
Bake for about 10 minutes, rotating pans halfway through baking.
Note: if you’ve chilled the dough longer than an hour, you may need to flatten the cookies a bit with your palm before baking, or let them sit out for about 10 minutes before baking so they will flatten a bit during cooking.