Ingredients

Directions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mats.
2. In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, and salt until well combined.
3. In a separate bowl, beat the eggs, vegetable oil, and vanilla extract together until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until a soft and slightly sticky dough forms.
5. Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, or preferably overnight. Chilling the dough helps the cookies hold their shape during baking.
6. Preheat your oven to 350°F (175°C). Place the powdered sugar in a small bowl.
7. Remove the dough from the refrigerator. Take about 1 tablespoon of dough and roll it into a ball between your palms.
8. Roll the dough ball in the powdered sugar until fully coated. The powdered sugar creates the beautiful crinkle effect as the cookies bake.
9. Place the coated dough balls on the prepared baking sheet, leaving enough space between each cookie for spreading.
10. Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set and the tops have cracked. The centers will still be slightly soft.
11. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
12. Once cooled, these delightful Chocolate Crinkle Cookies are ready to be devoured!

Serving Suggestions

Serve these irresistible Chocolate Crinkle Cookies alongside a glass of cold milk or a hot cup of coffee or tea. They make a delightful treat for parties, gatherings, or as a simple afternoon indulgence.

Storage

Store the cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, you can freeze the cookies for up to three months.