Why didn't my cookies crack properly?

The most common reason is that the dough wasn't chilled long enough. Make sure you chill for at least 4 hours, and don't skip the generous powdered sugar coating.

Can I use Dutch-processed cocoa instead of regular?

Absolutely! Dutch-processed cocoa will give you an even richer, deeper chocolate flavor. The recipe works perfectly with either type.

How do I know when they're done baking?

The edges should be firm and set, but the centers should still look slightly wet and puffy. They'll continue cooking on the hot pan after you remove them from the oven.

Can I make these dairy-free?

Yes! Since this recipe uses oil instead of butter, they're naturally dairy-free as long as you use dairy-free chocolate chips if adding any mix-ins.

Chocolate Crinkle Cookies Recipe (Easy, Fudgy & Stunning Treat)

Name: Easy Chocolate Crinkle Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 25 min
Yield: 24
Cuisine: American
Ingredients: 1 cup unsweetened cocoa powder (100g); 1¾ cups granulated sugar (350g); ½ cup vegetable oil (120mL); 4 large eggs (room temperature); 2 teaspoons vanilla extract; 2 cups all-purpose flour (240g); 2 teaspoons baking powder; ¾ teaspoon salt; 1 cup powdered sugar (120g)

Description

These Chocolate Crinkle Cookies are fudgy, rich chocolate cookies with a crackly powdered sugar exterior. Perfect for holiday baking or any time you crave a decadent treat!

Ingredients

1 cup unsweetened cocoa powder (100g)
1¾ cups granulated sugar (350g)
½ cup vegetable oil (120mL)
4 large eggs (room temperature)
2 teaspoons vanilla extract
2 cups all-purpose flour (240g)
2 teaspoons baking powder
¾ teaspoon salt
1 cup powdered sugar (120g)

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Instructions

In a large mixing bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, cocoa powder, and oil. Beat on medium speed until well combined and shiny.
Add the eggs one at a time, beating until well combined. Beat in the vanilla.
Combine the flour, baking powder, and salt in a medium bowl, stirring to combine. Add the flour mixture to the cocoa mixture and mix on low speed just until combined.
Cover the dough in plastic wrap and refrigerate for at least 4 hours or up to overnight.
Once the dough has chilled, preheat oven to 350°F. Line two large baking sheets with parchment paper. Place the powdered sugar in a small bowl.
Using a small ice cream scoop or tablespoon, scoop the chilled dough and roll into roughly one-inch balls. Roll the dough balls in powdered sugar until well coated and place on the prepared baking sheet about 2 inches apart. (Only coat as many dough balls as you can fit on the baking sheets at one time. Refrigerate the remaining dough balls and roll in powdered sugar just before baking.)
Bake for 10 to 12 minutes or until the edges of the cookies are firm and the center is puffed but still appears slightly wet. Let them cool on the baking sheets for a few minutes then transfer to a wire rack to cool completely.

Notes

Chilling the dough is essential for the signature crackle effect. Don’t overbake – the centers should look slightly underdone when you remove them from the oven. Store in an airtight container for up to 5 days.

Nutrition

Serving Size: 1 cookie
Calories: 132 kcal
Sugar: 15 g
Sodium: 131 mg
Fat: 5 g
Carbohydrates: 23 g
Fiber: 2 g
Protein: 2 g