Aloha Dreams
Fabulous Recipes, Cooking for a Crowd, & Dream Home Design
Chunky Chocolate Crinkle Cookies
These chocolate crinkle cookies are rich, chewy, and coated in a generous layer of powdered sugar for a classic crinkled finish. They bake up uniformly when scooped or rolled and make a wonderful treat for sharing or packing into cookie tins.
One simple tip for consistent cookies is to use a cookie scoop. It helps ensure uniform size and even baking so your batch turns out consistently great.
The scoop pictured is the size I use to make evenly sized cookies that bake consistently every time.
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Chunky Chocolate Crinkle Cookies
Ingredients
- 1 cup unsweetened cocoa powder
- 2 cups white sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups (8.5 ounces or 240 grams) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup confectioner’s (powdered) sugar
Instructions
- In a medium bowl, mix together the cocoa, white sugar, and vegetable oil. Beat in the eggs one at a time, then stir in the vanilla. In another bowl, combine the flour, baking powder, and salt. Stir the flour mixture into the cocoa mixture. Cover the dough and chill for at least 4 hours, or freeze for about 45 minutes.
- Preheat the oven to 350°F (175°C). Line two large cookie sheets with parchment paper. Place 3/4 cup powdered sugar in a small saucer and set aside.
- Form cookies by rolling dough into one-inch balls, using a number 50-size scoop, or two spoons. Drop each dough ball directly into the powdered sugar and roll to coat thoroughly, which helps produce the classic crinkled appearance. Place the coated balls on the prepared cookie sheets, spacing them evenly.
- Bake for 10 to 12 minutes. Let the cookies sit on the cookie sheet for a minute before transferring to wire racks to cool completely.
Cookies can be stored in an airtight container at room temperature for up to 5 days, or frozen for up to 1 month. To freeze baked cookies, first place them on a baking sheet lined with wax or parchment paper and freeze until solid. Then transfer to an airtight freezer bag or container. Thaw frozen baked cookies at room temperature, keeping them in a single layer so condensation doesn’t make them soggy.
Welcome to Aloha Dreams!
I’m Betsy. Here you’ll find trusted, delicious recipes—from quick family meals to classics made easy. I also specialize in planning and cooking for large groups, from 20 to 200 people. If you’re asked to cook for a big event, say “Yes!” and I’ll help with menus, timing, and recipes so you can relax and enjoy the moment.
I’m also designing and building a dream home on the Big Island of Hawaii. Follow along as I share room-by-room design ideas and the construction process.
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