These chocolate crinkle cookies are fudgy on the inside with beautifully crackled, sugar-dusted tops. The dough comes together in minutes with pantry staples, and a quick chill makes it easy to roll. Perfect for holiday baking, cookie swaps, or a cozy afternoon treat — and if you are craving more chocolate bakes, our Chocolate Chunk Cookies are another reader favorite.
Ingredients
- 60 ml (1/4 cup) vegetable oil
- 180 g (3/4 cup + 2 tbsp) sugar
- 60 g (2/3 cup) cocoa powder
- 2 eggs
- 150 g (1 1/4 cups) flour
- 10 g (2 tsp) baking powder
- Powdered sugar for coating
Instructions
- Mix the oil with the sugar. Add the cocoa and stir. Add the eggs. Work the flour and baking powder into the mixture and knead into a smooth dough.
- Chill the dough in the refrigerator for an hour (in a bag or under plastic wrap). Roll into balls and coat generously in powdered sugar. Bake in a preheated 180 C (350 F) oven for about 15 minutes.
Tips
- Chill the dough for the full hour — cold dough cracks more dramatically in the oven, giving you those signature crinkles.
- Roll each ball twice in powdered sugar for a thicker, brighter white coating. For more cocoa baking guidance, the bakers at King Arthur Baking share excellent tips on working with cocoa powder.
- Do not overbake: pull the cookies when the edges are set but the centers still look soft; they firm up as they cool on the tray. Fans of buttery holiday cookies will also love our Almond Jam Thumbprint Cookies.
Nutrition: per 100 g: 305.9 kcal, protein 4.5 g, fat 13.3 g, carbs 41.3 g. Cocoa powder nutrition data can be checked in the food composition resources at the USDA.