American
Chocolate Crinkle Cookies
Dark cocoa cookies puff beneath a snowy powdered-sugar coat, forming dramatic cracks around fudgy centers and lightly crisp edges after a thorough dough chill.
24 servings · 25 minutes prep · 22 minutes cook
Ingredients
Chocolate Dough
- 1 cup all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup granulated sugar
- 1/3 cup neutral oil
- 2 large eggs
- 1 teaspoon vanilla extract
Sugar Coating
- 1/4 cup granulated sugar
- 3/4 cup powdered sugar
Directions
Mix and Chill
- Whisk the flour, cocoa, baking powder, and salt.
- In another bowl whisk the sugar, oil, eggs, and vanilla until glossy. Fold in the dry mixture just until uniform. Cover and chill at least 3 hours.
Coat and Bake
- Heat the oven to 350°F / 175°C and line two sheets. Put the granulated sugar and powdered sugar in separate bowls. Scoop 24 tablespoon portions; roll each first in granulated sugar, then heavily in powdered sugar.
- Bake one sheet at a time until deeply cracked and dry at the edges while the centers remain soft, 10 to 12 minutes. Cool on the sheet 6 minutes, then move to a rack.
