Chocolate Crinkle Cookies

Chocolate Crinkle Cookies

Powdered sugar contrasts the signature crinkle of these dense dark chocolate cookies.


about 36 cookies


  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsweetened cocoa powder, Dutch process
  • 1 1/2 cups Domino® Granulated Sugar
  • 1/3 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1/2 cup Domino® Confectioners Sugar


In a medium sized bowl, combine flour, baking powder and salt; set aside.

In a large bowl, combine cocoa powder, sugar, oil and vanilla. Add eggs, one at a time, beating well after each addition. Slowly add flour mixture; mix to combine. Divide dough in half and wrap each half in plastic wrap. Refrigerate 1 to 2 hours.

Preheat oven to 350°F. Line cookie sheets with parchment paper and set aside.

Form dough into 1 1/2-inch balls; roll in confectioners' sugar and place 2 inches apart on prepared baking sheet.

Bake 12 to 14 minutes. Allow to cool 10 minutes on the cookie sheet before transferring to a wire rack to cool completely.