Ingredients (~18 cookies)
- 1/2 cup natural unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil (or other neutral oil)
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp espresso powder (optional)
- 1/4 tsp salt
- 1/2 cup powdered sugar, for rolling
Make and Chill the Dough
In a medium bowl, whisk together the flour, baking powder, espresso powder (if using), and salt. Set aside.
In a large bowl (or the bowl of a stand mixer), beat the granulated sugar, cocoa powder, and vegetable oil. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually mix in the dry ingredients on low speed until just combined. The dough will be thick and very sticky.
Cover the bowl with plastic wrap and refrigerate the dough for at least 4 hours, or preferably overnight. This is a mandatory step.
Bake the Cookies
When ready to bake, preheat the oven to 350°F. Line two large baking sheets with parchment paper.
Place the powdered sugar in a small, shallow bowl.
Scoop the chilled dough into 1-inch balls (about 1 heaping tablespoon each). Roll each ball between your hands until smooth, then coat it generously in the powdered sugar.
Place the coated balls about 2 inches apart on the prepared baking sheets. Gently press down on each ball to flatten it just a little; this helps the crinkles form.
Bake for ~10-13 minutes. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Chocolate Crinkle Cookies
Ingredients
- 1/2 cup natural unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/4 cup vegetable oil or other neutral oil
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp espresso powder optional
- 1/4 tsp salt
- 1/2 cup powdered sugar for rolling
Instructions
- Whisk flour, baking powder, espresso powder, and salt in a medium bowl.
- Beat sugar, cocoa powder, and oil in a large bowl. Add eggs one at a time, mixing well. Stir in vanilla.
- Mix dry ingredients into wet ingredients until just combined.
- Refrigerate dough for at least 4 hours.
- Preheat oven to 350°F. Line baking sheets with parchment.
- Roll chilled dough into 1-inch balls. Coat each ball generously in powdered sugar.
- Place balls 2 inches apart on baking sheets. Gently flatten.
- Bake 10-13 minutes. Cool on baking sheet for 5 minutes, then transfer to wire rack.
