Chocolate Crinkle Cookies
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • 2 cups all purpose flour
  • ¾ cup cocoa powder
  • 2 tsp baking powder
  • \1/2 tsp salt
  • 50 gm butter, softened
  • ¼ cup oil
  • 1 cup sugar
  • ½ cup packed brown sugar
  • 3 large eggs, room temperature
  • 2 tsp vanila extract
  • ½ cup confectioner's sugar (icing sugar)
  1. Preheat oven to 180 degrees. Keep cookie sheet ready with parchment paper.
  2. In a bowl, whisk together the dry ingredients till well combined. Set aside.
  3. In a stand mixer, whisk the butter, oil and both sugars till light and fluffy, around 3 minutes.
  4. Add eggs and vanilla and beat till combined.
  5. Add the dry ingredients and beat on slow speed till combined. Use a spatula if necessary.
  6. Keep the icing sugar in a plate for rolling.
  7. Using a scoop or your hands, take out a ball, roll them in the sugar and set them onto the sheet. No need to flatten, Place each cookie with 2 inch space in between. (refer notes)
  8. Bake cookies for 12 to 13 minutes till the surface looks cracked on the top.
  9. Let the cookies cool in the tin for 5 minutes before transferring it to the cooling rack to cool completely.
If you use a meduim ice cream scoop to take out the cookies, you will get 34 cookies as per the book. I rolled with my hands and made giant cookies so I got exactly half, ie. 17 cookies.
Use the mentioned baking time for the normal sized cookies. But if your cookies are big like mine, then bake for 18 minutes - it was perfect.
Recipe by The Big Sweet Tooth at