Name: Black Cocoa Crinkle Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup black cocoa powder (or 1/4 cup black + 1/4 cup Dutch-process cocoa); 1 tsp baking powder; 1/4 tsp salt; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1/3 cup vegetable oil; 2 large eggs; 1 tsp vanilla extract; 1/2 cup powdered sugar (for rolling)

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Black cocoa crinkle cookies are one of my favorite chocolate cookies to bake when I want something dark, rich, and a little dramatic. I love how they crack open as they bake, revealing deep black centers beneath a snowy coating of powdered sugar. The contrast is striking, and the flavor is pure, intense chocolate — soft inside, slightly crisp outside, and absolutely irresistible.

Why You’ll Love This Recipe

I love this recipe because it takes classic crinkle cookies to the next level. The black cocoa gives them a deep, almost Oreo-like flavor that’s more complex and less sweet than regular cocoa. They’re soft, fudgy, and stay moist for days. Plus, they look stunning — perfect for the holidays, cookie exchanges, or anytime I want something that stands out on the dessert table. Black Cocoa Crinkle Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Black cocoa powder (or a mix of black and Dutch-process cocoa)
Baking powder
Salt
Granulated sugar
Brown sugar
Vegetable oil
Eggs
Vanilla extract
Powdered sugar (for rolling)

Directions

I start by whisking together the flour, cocoa powder, baking powder, and salt in a bowl.
In another large bowl, I whisk the sugars, oil, eggs, and vanilla until smooth and glossy.
I gradually stir the dry ingredients into the wet mixture until fully combined — the dough will be thick and sticky.
I cover the dough and refrigerate it for at least 2 hours (or overnight). This helps it firm up and makes rolling easier.
Once chilled, I preheat my oven to 350°F (175°C) and line two baking sheets with parchment paper.
I scoop tablespoon-sized portions of dough, roll them into balls, and coat each one generously in powdered sugar.
I place them a few inches apart on the baking sheet and bake for 10–12 minutes, just until they’ve spread and cracked beautifully.
I let them cool for a few minutes on the tray before transferring them to a wire rack.

Servings and Timing

This recipe makes about 24 cookies. The prep time takes around 15 minutes (plus chilling), and baking takes about 10–12 minutes per batch.

Variations

Sometimes I mix in a handful of mini chocolate chips for extra richness or a touch of espresso powder to deepen the flavor. For a festive twist, I roll them in colored sanding sugar before baking or add a drop of peppermint extract for a holiday version. I’ve also tried them with a sprinkle of sea salt on top — the contrast is delicious.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy thanks to the oil-based dough. If I want to keep them longer, I freeze the baked cookies for up to 2 months and thaw them at room temperature before serving. Black Cocoa Crinkle Cookies

FAQs

What is black cocoa powder?

It’s a type of ultra-Dutch-processed cocoa with a dark color and smooth, mild flavor — similar to the cocoa used in Oreo cookies.

Can I use regular cocoa powder instead?

Yes, I can replace some or all of the black cocoa with Dutch-process cocoa, though the cookies will be lighter in color and flavor.

Why do the cookies need to chill before baking?

Chilling the dough helps it firm up and keeps the cookies from spreading too much, ensuring those beautiful crinkle tops.

How do I make sure the powdered sugar stays visible?

I roll the dough balls in powdered sugar twice — once lightly, then again heavily — for the best white-on-black contrast.

Can I make the dough ahead of time?

Yes, I often make the dough a day or two in advance and keep it chilled until I’m ready to bake. It’s great for prepping ahead for holidays.

Conclusion

Black cocoa crinkle cookies are as stunning as they are delicious — dark, rich, and beautifully soft inside. I love their deep chocolate flavor and the way they look dusted in powdered sugar like little snow-covered gems. They’re easy to make, elegant to serve, and always a hit — a true must-bake for chocolate lovers.