Chocolate Crinkle Cookies

These fudgy, delicious holiday cookies are topped with powdered sugar before baking to give them their snow-capped look.

Course Cookies, Dessert

Cuisine American

Keyword chocolate crinkle cookies

Prep Time 1

Cook Time 12

Total Time 1 12

Servings cookies

Calories 180kcal

Author Rebecca Swanner

Ingredients

1¾ cups all-purpose flour
¼ cup cocoa powder
2 tsp. baking powder
½ tsp. kosher salt
4 large eggs
1½ cups + ¼ cup granulated sugar divided
½ cup vegetable oil
2 tsp. vanilla extract
4 oz. baking chocolate roughly chopped, or dark chocolate chips
½ cup confectioners’ sugar sifted

Instructions

Preheat oven to 325°F and line two cookie sheets with parchment paper.
Whisk flour, cocoa powder, baking powder, and salt in medium bowl. Set aside.
Place eggs, vanilla extract, 1½ cups sugar, and vegetable oil in large bowl. Stir together until fully combined.
Heat chocolate in microwave-safe bowl for 2 minutes or until fully melted. Stop to stir every 30 seconds.
Add chocolate to egg mixture. Mix for 30 seconds.
Add flour mixture to egg mixture. Mix on low until fully combined.
Cover and refrigerate for at least 45 minutes.
Roll into 1” balls.
Roll balls in ¼ cup granulated sugar, then in powdered sugar, and place on cookie sheet.
Bake cookies for 12-14 minutes until they are crinkled. Place the pan on a wire rack and let cool.

Notes

If you live in the U.K., use the darkest chocolate you can find or use dark chocolate chips. The Chocolate Crinkle Cookies will be a little sweeter. If you find the batter is too sweet, add 1 Tbsp. espresso powder.

* It’s ok if they’re still a little soft in the middle.

Nutrition