Chocolate Crinkles are soft, fudgy cookies with a rich chocolate flavour, rolled in powdered sugar before baking to create their cracked appearance. These treats are perfect for chocolate lovers, offering a brownie-like texture inside with a sweet, crispy exterior. Easy to make and irresistibly delicious, Chocolate Crinkles are a must-try and a delightful addition to holiday cookie platters.

Tip #1

Consistent Size: Use a cookie scoop or measuring spoon to ensure all your cookies are the same size, which helps them bake evenly.

Tip #2

Enough Coating: Roll the dough balls generously in powdered sugar to ensure a thick, visible layer that doesn’t dissolve during baking.

Tip #3

Don’t Overbake: Bake just until the cookies are set and the cracks are formed. Overbaking will make them hard rather than fudgy in the centre.

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Chocolate Crinkles

Preparation time: 1 hour and 30 minutes

Servings: 24 cookies

Ingredients

2 ⅓ cups (284g) all-purpose flour
2 tsp baking powder
½ tsp salt
2 cups (400g) white sugar
¾ cup (175ml) vegetable oil
1 cup (85g) unsweetened cocoa powder
4 eggs
2 tsp vanilla extract
¾ cup (97g) powdered sugar

Preparation

In a medium bowl, combine the flour, baking powder, and salt. Set aside.
In a large bowl, whisk together the sugar and oil until well blended. Add the cocoa powder, eggs, and vanilla extract, mixing until smooth. Gradually incorporate the flour mixture, stirring until thoroughly combined.
Cover the dough and refrigerate for at least 1 hour, or freeze for 20 minutes until firm.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Place powdered sugar in a small bowl. Scoop the chilled dough using a spoon, then roll it into balls. Coat each ball generously in powdered sugar before arranging them on the prepared baking sheet.
Bake for 10 minutes or until the cookies are puffed and the surfaces have cracked.
Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
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