Chocolate Crinkle Cookies

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These brownie like cookies are a beloved Christmas classic that's chewy, fudgy and delicious. Fun and easy to make ahead and stored in the freezer until your ready to bake. 


2 1/3 cups all-purpose flour
2 tsp baking powder
1/2 tsp Kosher Flake Sea Salt
2 cups granulated sugar
3/4 cup vegetable oil
1 cup Light Cocoa Powder or 1/2 cup light cocoa Powder and 1/2 cup Black Onyx Cocoa Powder
4 large eggs
2 tsp Madagascar "Bourbon Islands" Vanilla Extract
3/4 cup powdered sugar


In a medium mixing bowl whisk together flour, baking powder and salt, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar and oil.

Mix in cocoa powder and blend well. Beat in eggs and vanilla.

Add in flour mixture and mix until blended. Cover dough and refrigerate overnight or freeze for 45 minutes.

Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone liners.

Place powdered sugar in a small mixing bowl.

Remove about 1/4 of the dough from the refrigerator at a time to work with and leave the remaining to continue to chill.

Scoop dough out and shape into balls about 1-inch each. Roll in powdered sugar then place on prepared baking sheet spacing them 2-inches apart working quickly and not over handling so your hands don't make the dough warm and sticky.

Bake in preheated oven 10 - 13 minutes until nearly set - they should be soft when touched and should appear slightly under-baked.

Cool on baking sheet several minutes then transfer to a wire rack to cool. Repeat process with remaining dough.

Store cookies in an airtight container once they are nearly cool. 


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