Crinkles

Chocolate Crinkle Cookies

Yield: about 24 cookies
Prep Time: 20 minutes (+ 2 hours chill)
Bake Time: 10–12 minutes

Ingredients

• 1 cup (125 g) all-purpose flour
• ⅓ cup (35 g) unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup (100 g) granulated sugar
• ½ cup (100 g) packed brown sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons vegetable oil (or melted butter)
• ¼ cup (30 g) powdered sugar, for rolling

Instructions

1. In a medium bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.
2. In a large bowl, beat granulated sugar, brown sugar, eggs, vanilla and oil until smooth and thick (about 2–3 minutes).
3. Add dry ingredients to wet and stir until just combined. The dough will be soft and slightly sticky.
4. Cover bowl with plastic wrap and chill in fridge for at least 2 hours (or up to overnight). This firms the dough for rolling.
5. Preheat oven to 350 °F (175 °C). Line two baking sheets with parchment paper.
6. Scoop heaping tablespoonfuls of dough and roll into 1-inch balls. Roll each ball in powdered sugar until well coated.
7. Place balls 2 inches apart on prepared sheets. Do not press down—cookies will crack naturally.
8. Bake 10–12 minutes, until tops are set but centers remain soft. Avoid overbaking.
9. Allow cookies to rest on pan 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• For deeper chocolate flavor, add ½ teaspoon instant espresso powder to dry mix.
• Chill time can be extended to 24 hours; longer chilling improves texture and flavor.
• Store cooled cookies in an airtight container up to 5 days, or freeze for up to 1 month.