Ingredients
Scale
- 1 cup unsweetened cocoa powder
- 2 cups white granulated sugar
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup powdered sugar (for coating)
Instructions
- In a large bowl, whisk together the cocoa powder, granulated sugar, and vegetable oil. The mixture will look like gritty wet sand. Add the eggs one at a time, beating well after each addition to ensure a smooth consistency. Stir in the vanilla extract. In a separate medium bowl, whisk the flour, baking powder, and salt. Gradually stir the dry ingredients into the chocolate mixture until a soft, sticky dough forms.
- This is the most important step for achieving those iconic crinkles. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or even overnight. Chilling the dough makes it easier to handle and prevents the cookies from spreading too thin in the oven, ensuring they stay thick and fudgy.
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Place the powdered sugar in a shallow bowl. Using a spoon or a cookie scoop, scoop about one tablespoon of chilled dough and roll it into a 1-inch ball between your palms. Drop the ball into the powdered sugar and roll it around until it is heavily coated. You want a thick layer of white sugar to ensure the cracks show up clearly.
- Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes. The cookies will spread slightly and develop deep cracks. Do not overbake! They should still feel slightly soft to the touch; they will firm up as they cool on the pan.
- Let the cookies rest on the baking sheet for 5 minutes to set. Transfer them to a wire rack to cool completely. This patience pays off as the centers finish setting into that signature brownie-like texture.
- Cook Time: 2 hours 25 minutes