Soft in the center, crisp on the outside, and covered in snowy powdered sugar, these chocolate crinkle cookies are a dream for cocoa lovers. The dough is rich and brownie-like, the texture is tender and chewy, and the crinkles? Always perfect. No fancy tools or ingredients — just chill, roll, bake, and enjoy.

Crackled Cocoa Clouds

Lightly crisp on the outside and soft as a brownie in the middle, these dreamy chocolate crinkle cookies look like little clouds dusted in powdered sugar. With rich cocoa flavor, a melt-in-your-mouth center, and that signature crackled top, they’re everything a cozy cookie should be. Perfect with a glass of milk or wrapped up in a tin to share, these are the kind of cookies that disappear fast — and are always worth baking again.

Ingredients:

• 50 g unsweetened cocoa powder
• 200 g granulated sugar
• 60 ml neutral oil (avocado oil preferred, but canola or light olive oil work)
• 2 large eggs
• 5 ml vanilla extract
• 120 g all-purpose flour
• 4 g baking powder
• 1 g salt (about ¼ tsp)
• 60 g powdered sugar (for coating)

Instructions:

1. Prepare the dough:
In a large mixing bowl, whisk together the cocoa powder, sugar, and oil until smooth. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.

2. Add dry ingredients:
In a separate bowl, combine the flour, baking powder, and salt. Add this to the wet mixture and stir until a sticky dough forms. Cover and chill for at least 2 hours, or until firm enough to handle.

3. Preheat the oven to 350°F:
Line a baking tray with parchment paper. Place the powdered sugar in a small bowl for rolling.

4. Shape and coat:
Scoop the chilled dough into tablespoon-sized portions and roll into balls. Coat each one generously in powdered sugar and place on the prepared tray, leaving space between cookies.

5. Bake:
Bake for 10–12 minutes, or until the cookies have puffed and crackled, and the edges are just set. Let cool on the tray for 5 minutes before transferring to a rack.

Why Metric?

For clarity and consistency, I use metric measurements in my recipes. It's more accurate (especially for baking), easier to scale up or down, and ensures better results — no guessing whether your "cup" is packed or level. But don’t worry, US equivalents are included below so you can bake with whatever you have on hand.

Storage:

• Keep in an airtight container at room temperature for up to 5 days.
• To freeze, roll dough balls (before coating) and freeze up to 1 month. Roll in sugar just before baking.

Notes:

• Texture tip: The dough is sticky — chilling makes it easier to handle and gives better crackles.
• Oil tip: Avocado oil gives richness with a neutral taste, but feel free to use what you have.
• Want extra fudgy? You can add a handful of chopped dark chocolate or a small pinch of espresso powder to deepen the flavor.

Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs