CHOCOLATE CRINKLE COOKIES WITH COCOA & SUGAR
Rated 5.0 stars by 1 users
Category
DESSERT
Author:
Red Velvet
Chocolate Crinkle Cookies are a classic treat with rich cocoa flavor and a soft, brownie-like texture. Rolled generously in confectioner's sugar before baking, these cookies develop their signature crackled appearance as they puff and spread in the oven. Each bite reveals a tender center beneath the crisp, powdered sugar crust—perfect with a cold glass of milk or stacked high on a holiday dessert tray.
Ingredients
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3 eggs
Included in the kit:
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pre-measured kit
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1½ cups granulated sugar
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2.5 oz vegetable oil
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1 tsp vanilla extract
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1½ cups flour
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¾ cup cocoa powder
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1½ tsp baking powder
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¾ tsp salt
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¾ cup confectioner's sugar
Directions
Prep your ingredients:
Take out 3 eggs from your refrigerator. Line a baking sheet with parchment paper. Preheat oven to 350°F.
Mix dry ingredients:
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
Mix wet ingredients:
In a large bowl, whisk together the granulated sugar, vegetable oil, vanilla extract, and eggs until combined. Fold in the dry mixture using a spatula until a ball of dough forms.
Shape the dough:
Roll the dough into about 24 balls the size of a golf ball. If too sticky, refrigerate briefly. Place on the prepared baking sheet.
Roll in sugar:
Add confectioner’s sugar to a small bowl. Roll each dough ball until very well coated. Place 2” apart on baking sheet.
Bake and cool:
Bake for 8 to 10 minutes, until the cookies have spread and puffed. Let cool completely on a wire rack—they will flatten slightly as they cool.
Recipe Note
Recipe Note
Yields: 2 dozen cookies
Why You'll Love Chocolate Crinkle Cookies
These cookies are the perfect blend of texture and flavor—crisp edges dusted in sugar give way to rich, fudgy centers. They're simple to make, easy to share, and always a hit at cookie swaps, bake sales, or afternoon coffee breaks.
Tips for Perfect Chocolate Crinkle Cookies
Use room temperature eggs for smoother mixing
Refrigerate dough briefly if it’s too soft to handle
Roll each cookie generously in confectioner's sugar—don’t skimp
Give the cookies space to spread while baking
Let them cool fully for the best texture contrast
Chocolate Crinkle Variations
Mocha Crinkle: Add 1 tsp instant coffee to the dry ingredients
Peppermint Twist: Mix in a few drops of peppermint extract to the wet ingredients
Orange Zest: Add 1 tsp finely grated orange zest for a citrus lift
Double Chocolate: Stir chocolate chips into the dough for even more richness
Frequently Asked Questions (FAQs)
Q: Can I chill the dough overnight?
A: Yes, just wrap it tightly and bring it back to room temperature slightly before rolling.
Q: Can I freeze the dough balls?
A: You can. Freeze them after shaping, then roll in sugar and bake straight from the freezer—just add 1–2 minutes to the bake time.
Q: Why didn’t my cookies crack?
A: The oven may not have been hot enough, or the dough may have been overmixed. Make sure to follow the temperature and mix gently.
Q: Can I make these ahead?
A: Yes. Baked cookies stay fresh in an airtight container for 3–4 days and freeze beautifully.
