Chocolate crinkles are pretty much the ideal cookie. They’re rich, decadent, fudgy, and oh-so chewy in the center. Plus, they look pretty fun, too.

Prep time: 20 minutes

Cook time: 14 minutes

Servings: Makes 36 cookies


  • 3/4 cup vegetable oil
  • 2 cups granulated sugar
  • 3/4 cup cocoa powder (not Dutch processed)
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup powdered sugar


In a large bowl, beat oil and granulated sugar with a mixer on high speed until blended, about 1-2 minutes. Add cocoa and continue beating on medium speed. Add eggs and vanilla and beat until well incorporated. Sift 1 cup flour, baking powder and salt into cocoa mixture and mix with spoon. Add remaining flour and mix well. Cover bowl and refrigerate until firm enough to handle, at least 6 hours.

Preheat oven to 350°F.

Shape dough into 1-inch balls and roll in powdered sugar. Place about 2 inches apart on parchment-lined baking sheets. Bake until tops are crackled and no indentation remains when cookies are lightly touched, about 12-14 minutes.

Allow the cookies to cool for about 5 minutes then transfer to a wire rack to cool completely.


ORANGE & FIELD TIP: These delicious cookies freeze extremely well. We like to store them in a plastic container with a sheet of foil separating each layer of cookies. They’ll keep in a freezer-safe container for several months so go ahead and bake yourself a big batch.