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.