This could be the best take on this idea I’ve done. They’re delicious!

These classic holiday cookies are intensely chocolatey, soft and chewy, and feature a signature cracked surface coated in sweet powdered sugar.

Chocolate Crinkle Cookies

Ingredients:

How To Make Chocolate Crinkle Cookies:

Step 1: Mix Wet Ingredients: In a large mixing bowl, combine the 1 cup cocoa powder, 2 cups granulated sugar, and 1/2 cup vegetable oil. Mix until well blended.

Step 2: Add Eggs and Vanilla: Beat in the 4 eggs, one at a time, and then stir in the 2 teaspoons vanilla extract.

Step 3: Combine Dry Ingredients: In another bowl, whisk together the 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.

Step 4: Form Dough: Gradually add the dry ingredients to the wet ingredients, mixing until a soft, sticky dough forms.

Step 5: Chill Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 4 hours or overnight. (Chilling is crucial for easy handling and the crinkle effect.)

Step 6: Preheat and Prep: Preheat your oven to 350F (175C) and line a baking sheet with parchment paper.

Step 7: Roll and Coat: Scoop tablespoon-sized portions of the chilled dough and roll them into balls. Pour the 1 cup powdered sugar into a shallow dish. Roll each dough ball generously in the powdered sugar until completely coated.

Step 8: Bake: Place the coated dough balls onto the prepared baking sheet, about 2 inches apart. Bake in the preheated oven for 10 to 12 minutes, or until the cookies have spread and the tops are cracked.

Step 9: Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.