These crinkle cookies showcase the signature contrast between a decadent dark chocolate cookie and a delicate white powdered sugar coating. From the very first bite, you will swoon for the rich flavor and brownie-like texture of these soft cookies. The dough is made with both melted chocolate and cocoa powder for a double dose of chocolate. You will be amazed by how the cookies transform in the oven.
When baking this type of cookie, there are a few tips to create that perfectly crinkly and cracked exterior. The magical crinkle effect is the result of two different transformations occurring in the oven—surface drying and spread.
The crinkle effect is achieved when the top surface of the cookie dries out before the cookie has finished spreading during the baking process. The sugar coating draws out moisture from the surface allowing it to harden slightly. Then, as the cookie continues to bake, it spreads out onto the cookie sheet. As it pulls apart, the hardened surface cracks, producing the crinkly, cracked exterior we are looking for with this recipe.
When baking crinkle cookies, its best to make sure you only bake one sheet at a time in the oven. This allows for even heat and air distribution resulting in maximum cracking for the crinkle effect.
Serve these cookies with a cold glass of milk or a warm cup of coffee. These delicious confections can be stored in an airtight container for up to one week, but it's doubtful one batch will last that long!
- 2 cups sugar
- 1/2 cup vegetable oil
- 6 ounces unsweetened chocolate (melted)
- 1/4 cup, plus 1 tablespoon cocoa powder (divided)
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup powdered sugar
Gather the ingredients. Preheat the oven to 350 F. Prepare two baking sheets by lining with parchment paper.
Combine the sugar, vegetable oil, melted unsweetened chocolate, and 1/4 cup of the cocoa powder in a large mixing bowl. Beat at medium speed until combined.
Add the eggs and vanilla extract and mix well.
In a medium bowl, combine the flour, baking powder, and salt.
Add one-quarter of the dry mixture at a time to the chocolate mixture, incorporating well after each addition.
Cover and chill the dough for 2 hours.
Mix together the powdered sugar with the remaining tablespoon of cocoa powder.
Shape the dough into 1-inch balls and roll in the powdered sugar mixture.
Place the cookies 2 inches apart on the prepared cookie sheet and bake for 10 to 12 minutes.
Cool on a wire rack.
Enjoy these cookies on their own or with your afternoon coffee. Store in an airtight container.