Description

These classic chocolate crinkle cookies feature a rich, fudgy interior that tastes like a brownie, perfectly contrasted by a snowy, crackled exterior. They are a timeless treat that brings a touch of magic to any dessert spread with their iconic black-and-white appearance.

Ingredients

1 cup unsweetened cocoa powder
2 cups granulated sugar
1/2 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar

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Instructions

In a large mixing bowl, beat together the granulated sugar, cocoa powder, and vegetable oil on medium speed until the mixture is well combined and shiny.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt; gradually add the dry mixture to the cocoa base on low speed until just combined.
Cover the dough bowl tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until firm.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll the chilled dough into one-inch balls and coat them heavily in a bowl of powdered sugar until completely white.
Place the balls 2 inches apart on the baking sheets and bake for 10 to 12 minutes until the edges are firm but the centers remain soft; cool on a wire rack.

Notes

To ensure the most dramatic crackle effect, keep your dough very cold and do not be afraid to use a heavy coating of powdered sugar. If you find the sugar is absorbing into the dough too quickly, you can roll the balls in granulated sugar first to create a moisture barrier before the final roll in powdered sugar.

Prep Time: 15 mins
Cook Time: 12 mins
Category: Dessert
Method: Baking
Cuisine: American