Description
Black cocoa crinkle cookies are soft, fudgy, and deeply rich—like the inside of an Oreo with a crackled powdered sugar crust. Bold flavor, stunning color.
Ingredients
1 cup all-purpose flour
½ cup black cocoa powder
1 tsp baking powder
¼ tsp salt
2 large eggs
½ cup granulated sugar
½ cup brown sugar
⅓ cup vegetable oil (or melted butter)
1 tsp vanilla extract
⅓ cup granulated sugar (for rolling)
½ cup powdered sugar (for coating)
Instructions
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Whisk together flour, black cocoa, baking powder, and salt.
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In another bowl, mix eggs, sugars, oil, and vanilla until smooth.
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Add dry ingredients to wet and stir into a sticky dough.
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Chill for 2 hours or overnight.
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Preheat oven to 350°F and line baking sheets.
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Scoop and roll dough into 1 tbsp balls.
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Roll in granulated sugar, then powdered sugar.
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Place on baking sheet, spaced 2 inches apart.
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Bake 10–12 minutes until crackled and puffed.
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Cool on pan for 5 mins, then transfer to rack.
Notes
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Chill dough thoroughly for the best crinkle effect.
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Use 50/50 black cocoa and Dutch cocoa for a lighter version.
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Store in airtight container for up to 5 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: black cocoa crinkle cookies, chocolate cookies, holiday cookies