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The BEST Chocolate Crinkle Cookies

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Chocolate crinkle cookies perfectly combine a rich chocolate flavor with a soft, chewy texture, making them ideal for any sweet occasion.

Ingredients

Scale
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup granulated sugar
  • 1/4 cup light olive oil (or avocado oil)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar (for rolling)
  • 1/3 cup powdered sugar (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In two separate shallow bowls, place the granulated sugar and powdered sugar for rolling. Set aside for later use.
  3. In a large bowl, combine the cocoa powder, granulated sugar, and oil using a wooden spoon until everything is well mixed.
  4. Add the eggs and vanilla to the mixture, stirring until just combined.
  5. Sprinkle in the salt, baking powder, and flour, mixing until a stiff dough forms. If the dough is too sticky to roll into balls, refrigerate it for 30 minutes, then try rolling again.
  6. Using a cookie dough scoop, roll the dough into 1 1/2 inch balls.
  7. Roll each ball first in the granulated sugar for a thin coating, then in the powdered sugar for a thicker coating.
  8. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake for 10 minutes or until the tops of the cookies have crinkled and the edges are set; they will firm up as they cool.
  10. Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.

Notes

Refrigerating the dough can make rolling easier if it is too sticky. These cookies can be stored at room temperature for up to one week or frozen for up to three months.

Nutrition

Keywords: chocolate cookies, crinkle cookies, holiday baking, dessert recipes

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