Description

Classic Chocolate Crinkle Cookies with crackly powdered sugar tops and irresistibly fudgy centers. Easy to mix, chill, roll, and bake—perfect for holidays, bake sales, and cozy nights in.

Ingredients

1 cup (125 g) all-purpose flour

1/2 cup (50 g) unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon fine sea salt

1 teaspoon instant espresso powder (optional, enhances chocolate)

1 cup (200 g) granulated sugar

1/4 cup (60 ml) neutral oil (canola or vegetable)

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

1/2 cup (90 g) mini chocolate chips (optional, extra fudgy)

For rolling: 1/3 cup (65 g) granulated sugar

For rolling: 3/4 cup (90 g) confectioners’ sugar

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Instructions

1. In a medium bowl, whisk flour, cocoa powder, baking powder, salt, and espresso powder (if using) until evenly combined.

2. In a large bowl, whisk granulated sugar and oil until sandy. Whisk in eggs, one at a time, then add vanilla; whisk until glossy and slightly thickened.

3. Fold dry ingredients into the wet mixture just until a soft, thick batter forms. Stir in mini chocolate chips (optional). Cover and chill until firm, at least 2 hours (or up to overnight).

4. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Place granulated sugar and confectioners’ sugar into separate shallow bowls.

5. Scoop 1 tablespoon portions (about 20–25 g). Roll into balls. Coat first in granulated sugar, then generously in confectioners’ sugar to fully cover.

6. Arrange 2 inches apart on sheets. Bake 10–11 minutes, until tops are crackled and edges are just set; centers will look slightly soft. Cool 5 minutes on the sheet, then transfer to a rack to cool completely.

Notes

Chill dough for at least 2 hours for best crinkles and minimal spreading.

For bold crinkles, always roll in granulated sugar before confectioners’ sugar.

Weigh flour for accuracy to avoid dry cookies.