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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 Medium Mixing Bowls One for wet ingredients, one for dry.
  • 1 Rubber Spatula or Whisk For mixing ingredients without overworking the dough.
  • 2 Baking Sheets For baking multiple batches of cookies efficiently.
  • 1 Parchment Paper For lining baking sheets to prevent sticking and aid cleanup.
  • 1 Wire Cooling Racks For cooling cookies evenly and preventing sogginess.

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

1. Chilling is crucial: The minimum 4-hour chill time is essential for the dough to firm up, making it easier to handle and ensuring the iconic crinkle effect. Do not rush this step. 2. Don't overmix: Once the flour is added, mix only until just combined to avoid developing gluten, which can result in tough cookies. 3. Double coating for impact: For a more dramatic 'crinkle,' give the dough balls a second, lighter dusting of confectioners' sugar just before baking. 4. Watch baking time: These cookies are meant to be soft and chewy. Bake just until the edges are set and the centers are still slightly soft to prevent a dry, crumbly texture. 5. Flavor boost: A teaspoon of instant espresso powder added with the cocoa powder will deepen the chocolate flavor without making the cookies taste like coffee.