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dark chocolate crinkle cookies with thick white powdered-sugar patches and deep irregular cracks, with one broken cookie showing a fudgy center
Andre Lewis

Chocolate Crinkle Cookies

The dough should look closer to thick brownie batter than a stiff butter-cookie dough before chilling. That's what gives the centers their fudgy texture. A heavy powdered-sugar coating makes the dark cracks visible, and a light coating mostly disappears into the dough. I take these out when the rims are set and the centers still feel soft; they finish settling on the hot sheet.
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Prep Time 25 minutes
Cook Time 22 minutes
Chilling and cooling 2 hours 5 minutes
Total Time 2 hours 52 minutes
Servings: 24
Ingredients Method

Ingredients
  

  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup granulated sugar
  • 1/4 cup neutral oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp fine salt
  • 1/4 cup granulated sugar for rolling
  • 1/2 cup powdered sugar

Method
 

  1. Whisk cocoa, 3/4 cup granulated sugar and oil until evenly combined. Beat in eggs one at a time, then vanilla.
  2. Whisk flour, baking powder and salt and fold into the chocolate mixture. Cover and refrigerate for 2 hours, additional to the listed active time, until scoopable.
  3. Heat the oven to 350°F and line two sheets with parchment. Divide into 24 balls and roll each in the coating granulated sugar, then thickly in powdered sugar.
  4. Bake one sheet at a time for 10 to 11 minutes, until the tops crack and the rims are firm while the middles remain soft.
  5. Cool on the sheets for 5 minutes, then transfer to racks and let cool completely before stacking.