Ingredients
Scale
- 2 ¼ cups all-purpose flour: Provides the structure for the cookies.
- 2 ½ teaspoons baking powder: Helps the cookies rise, creating their fluffy texture.
- ½ teaspoon kosher salt: Balances the sweetness and enhances the chocolate flavor.
- 1 cup unsweetened Dutch-processed cocoa powder: The star ingredient for a rich, chocolatey base.
- 1 ¼ cups granulated sugar: Adds sweetness and aids in achieving a tender crumb.
- ½ cup brown sugar: Introduces a slight molasses note and adds moisture to the dough.
- ½ cup vegetable oil or canola oil: Ensures the cookies stay moist and soft.
- 4 large eggs: Acts as a binding agent and contributes to the cookies’ structure.
- 1 teaspoon vanilla extract: Enhances the overall flavor.
- ⅔ cup powdered sugar: Coats the cookies, creating the signature crinkle look.
Instructions
- Prepare Your Baking Tools
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking. - Mix the Dry Ingredients
In a small bowl, whisk together the all-purpose flour, baking powder, and kosher salt. Set this mixture aside for later use. - Combine the Wet Ingredients
In a medium bowl, blend the cocoa powder, granulated sugar, brown sugar, and vegetable oil until smooth. The mixture should resemble a thick paste. - Incorporate the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to create a rich, chocolatey base. - Integrate the Dry Mixture
Gradually fold the flour mixture into the wet mixture. Stir just until combined, ensuring no dry streaks remain. The dough will be thick and sticky. - Chill the Dough
Cover the bowl with plastic wrap and refrigerate for 30 to 45 minutes. Chilling the dough helps firm it up, making it easier to handle and enhancing the crinkle effect. - Shape the Cookies
Using a cookie scoop or tablespoon, portion the dough into 1 ¼-inch balls. Roll each ball in powdered sugar, ensuring a generous coating. Place the balls on the prepared baking sheet, spacing them 2 to 2 ½ inches apart. - Bake to Perfection
Bake the cookies in the preheated oven for 10 to 11 minutes. They should be puffed up with cracks forming on the surface. Avoid overbaking to maintain their soft texture. - Cool and Enjoy
Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack. This prevents them from breaking while warm.
Notes
- Chill the Dough: Chilling is crucial for easier handling and achieving those perfect crinkles. If the dough feels sticky, chill it for a little longer.
- Generously Coat in Powdered Sugar: A thick coating ensures dramatic cracks and a beautifully frosted look.
- Avoid Overbaking: These cookies are meant to be soft. Remove them from the oven as soon as they are set on the edges but still slightly soft in the center.
- Run a Practice Batch: Test bake a couple of cookies to fine-tune your oven’s timing and ensure they spread properly.
- Prep Time: 20 minutes
- Cook Time: 10 minutes