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Easy chocolate crinkle cookies rolled in powdered sugar

Easy Chocolate Crinkle Cookies

Easy chocolate crinkle cookies with fudgy, brownie-like centers, rolled in powdered sugar for crackly tops. Makes 50.
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Prep Time 20 minutes
Cook Time 9 minutes
Chill 3 hours
Total Time 3 hours 29 minutes
Servings: 50 cookies
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • ½ cup vegetable oil
  • 4 ounces unsweetened baking chocolate melted and cooled
  • 2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup powdered sugar for rolling

Method
 

  1. In a large mixing bowl, combine the vegetable oil, melted and cooled chocolate, granulated sugar and vanilla extract. Mix until combined.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Stir in the flour, baking powder and salt until fully incorporated. Cover the bowl and refrigerate the dough for at least 3 hours.
  4. Preheat the oven to 350°F. Lightly grease baking sheets or line them with parchment paper.
  5. Scoop the chilled dough into small, approximately teaspoon-sized portions. Roll each portion into a ball, then generously coat it with powdered sugar. Arrange the dough balls about 2 inches apart on the prepared baking sheets.
  6. Bake for 9 to 11 minutes, until the cookies have spread, developed their signature crinkled tops, and the edges are set. Transfer the cookies to a wire rack immediately to cool.

Notes

  • Bake 9 to 11 minutes. Ovens vary, so start checking at 9.
  • The original recipe uses unsweetened baking chocolate rather than cocoa powder.
  • Vegetable oil helps create a moist, chewy texture.
  • Refrigerating for at least 3 hours makes the soft dough easier to roll.
  • These should have crackled tops, set edges, and soft, brownie-like centers.