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Avatar photoCaleb Cooper

Chocolate Crinkle Cookies

Fudgy chocolate cookies with deep crackled tops. The double-roll sugar technique gives you bakery-worthy crinkles every time.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Chill 3 hours
Total Time 3 hours 32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup granulated sugar 200g, plus 1/2 cup for rolling
  • 1/2 cup vegetable oil 120ml
  • 3/4 cup unsweetened cocoa powder 65g
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour 250g
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup powdered sugar 120g, for rolling

Method
 

  1. In a large bowl, whisk together 1 cup granulated sugar, oil, and cocoa powder until smooth and glossy, about 1 minute.
  2. Beat in eggs one at a time, then stir in vanilla extract.
  3. In a separate bowl, whisk flour, baking powder, and salt. Fold into chocolate mixture until just combined.
  4. Cover tightly and refrigerate at least 3 hours or overnight.
  5. Preheat oven to 350°F (175°C). Line baking sheets with parchment. Place 1/2 cup granulated sugar and 1 cup powdered sugar in separate shallow bowls.
  6. Scoop 1.5 tablespoons cold dough, roll into smooth balls. Roll first in granulated sugar, then generously in powdered sugar.
  7. Place 2 inches apart on prepared sheets. Bake 10-12 minutes until puffed and deeply cracked with set edges.
  8. Cool on baking sheet 5 minutes, then transfer to wire rack.

Notes

Don't skip the chill — cold dough is essential for deep cracks. Be generous with the powdered sugar coating. Store in airtight container up to 1 week, or freeze up to 3 months.