Chocolate Crinkle Cookies Recipe

These delicious Chocolate Crinkle Cookies end up looking so pretty even though they are very simple to make.

These classic cookies pack a nice chocolatey flavor without having to mess around with melting chocolate – you just use cocoa powder! Another plus is that cocoa powder is much more inexpensive than using chocolate chips or baking chocolate.

When it comes to choosing cocoa powder, you can choose any brand, but I personally like good old fashioned Hershey’s Cocoa. It’s been around for over 125 years, is what my Grandma always used and is what I use now.

While these chocolate cookies are good any time of year, we love to make them for Christmas. They add a nice, chocolatey touch to a tray of Christmas cookies and are yummy for dunking in hot cocoa too. 
 

Chocolate Crinkle Cookies Recipe

Ingredients:

2 cups white sugar
1 cup unsweetened cocoa powder
1/2 cup vegetable oil
4 eggs
2 tsp vanilla extract
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup powdered sugar (confectioners sugar)

How to Make Chocolate Crinkle Cookies:

Preheat oven to 350 degrees.

Stir together white sugar, cocoa powder and vegetable oil. Beat in the eggs one at a time, then add vanilla. Combine the flour, baking powder, and salt in a small bowl.  Stir flour mixture into the cocoa mixture. Cover bowl and chill for 4 hours or more.

To avoid sticking, line cookie sheets with parchment paper (or I use Matfer Exopat reusable baking mats – LOVE THEM!). Roll dough into one inch balls. I like to use a number 50 size scoop.  Roll each ball in powdered sugar and place on the baking sheet.

Bake 10 to 12 minutes. Let cool on baking sheet for 2 minutes before transferring to wire racks to fully cool.

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Chocolate Crinkle Cookies Recipe

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Ingredients

• 2 cups white sugar
• 1 cup unsweetened cocoa powder
• 1/2 cup vegetable oil
• 4 eggs
• 2 tsp vanilla extract
• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup powdered sugar (confectioners sugar)

Instructions

1. Preheat oven to 350 degrees.
2. Stir together white sugar, cocoa powder and vegetable oil. Beat in the eggs one at a time, then add vanilla. Combine the flour, baking powder, and salt in a small bowl. Stir flour mixture into the cocoa mixture. Cover bowl and chill for 4 hours or more.
3. To avoid sticking, line cookie sheets with parchment paper (or I use Matfer Exopat reusable baking mats – LOVE THEM!). Roll dough into one inch balls. I like to use a number 50 size scoop. Roll each ball in powdered sugar and place on the baking sheet.
4. Bake 10 to 12 minutes. Let cool on baking sheet for 2 minutes before transferring to wire racks to fully cool.

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