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Chocolate Crinkle Cookies

These chocolate crinkle cookies are coated in confectioners' sugar for a decadent chocolate treat. They look beautiful on Christmas cookie trays and taste so good!
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 5 hours
Course Snack
Cuisine American
Servings 72 people
Calories 4934.4 kcal

Equipment

  • 2 Mixing Bowls (medium)
  • 1 Whisk or Spatula
  • 2 Baking Sheets
  • 1 Parchment Paper
  • 1 Wire Rack

Ingredients
  

Main

  • 2 cups white sugar
  • 1 cup unsweetened cocoa powder
  • ½ cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup confectioners' sugar

Instructions
 

  • Gather ingredients. Dotdash Meredith Food Studios
  • Mix sugar, cocoa, and oil together in a medium bowl. Beat in eggs, one at a time, until combined. Stir in vanilla. Dotdash Meredith Food Studios
  • Combine flour, baking powder, and salt in another bowl. Gradually stir flour mixture into the cocoa mixture until thoroughly mixed. Cover dough and refrigerate for at least 4 hours. Dotdash Meredith Food Studios
  • Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper. Roll or scoop chilled dough into 1-inch balls. Coat each ball in confectioners' sugar and place 1 inch apart on the prepared cookie sheets. Dotdash Meredith Food Studios
  • Bake in the preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a few minutes before transferring to wire racks to cool. Repeat Step 4 to make the remaining batches. Dotdash Meredith Food Studios
  • Enjoy! DOTDASH MEREDITH FOOD STUDIOS 

Notes

For optimal flavor and texture, ensure the dough chills for the full 4 hours, or even overnight; this also makes it easier to handle. Use a high-quality unsweetened cocoa powder for a richer, deeper chocolate taste. When coating, roll the dough balls generously in confectioners' sugar right before baking to achieve the most pronounced crinkle effect. Do not overbake; the cookies should still be slightly soft in the center when removed from the oven, as they will continue to set as they cool.