Classic Chewy Chocolate Crinkle Cookies – The chewiest, fudgiest, softest cookies that are rolled in powdered sugar and baked to perfection!
2 cups all-purpose flour
3⁄4 cup unsweetened cocoa powder
2 teaspoonsbaking powder
1⁄2 teaspoontable salt
1⁄4 cup (1⁄2 stick) unsalted butter, at room temperature
1⁄4 cupvegetable oil
1 1⁄2 cups granulated sugar
1⁄2 cup packed light brown sugar
2 teaspoons pure vanilla extract
1⁄2 cupconfectioners’ sugar
Preheat the oven to 350F. Line a cookie sheet with parchment paper.
In a medium mixing bowl, sift or whisk together the flour, cocoa powder, baking powder, and salt.
In a large mixing bowl, using an electric mixer on medium speed or a wooden spoon, beat together the butter, oil, and both sugars until light and creamy. This will take about 3 minutes if using an electric mixer or 5 to 6 minutes if creaming by hand. Add the eggs and vanilla, and beat until combined. Add the dry ingredients and beat on low speed or by hand until the dough comes together.
Put the confectioners’ sugar in a shallow bowl for rolling.
Using a medium (1 1⁄2-tablespoon) cookie scoop, scoop the dough into balls, drop them into the confectioners’ sugar, and roll to coat. Place the balls 2 inches apart on the prepared cookie sheet.
Bake for 12 to 13 minutes, until the cookies are cracked on top.
Let the cookies rest on the cookie sheets for 5 minutes before transferring them to wire racks to cool completely.
Tip: You can roll the cookie dough first in granulated sugar and then in the confectioners’ sugar. This will help dry out the dough, giving your cookies even more of a cracked effect (photos show cookies rolled only in confectioners’ sugar).