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Black Cocoa Crinkle Cookies

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Black Cocoa Crinkle Cookies are rich, soft, and fudgy chocolate cookies rolled in powdered sugar for a dramatic black-and-white crinkle effect. Perfect for holidays and chocolate lovers alike.

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)

Instructions

  1. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl.
  2. In a large bowl, whisk granulated sugar, brown sugar, oil, eggs, and vanilla until smooth and glossy.
  3. Gradually add the dry ingredients to the wet mixture and mix until a thick, sticky dough forms.
  4. Cover and chill the dough in the refrigerator for at least 2 hours or overnight.
  5. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  6. Scoop tablespoon-sized portions of dough and roll into balls.
  7. Roll each ball generously in powdered sugar twice for a strong white coating.
  8. Place dough balls 2 inches apart on the baking sheet and bake for 10–12 minutes, until spread and crinkled.
  9. Cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

  • Double coat in powdered sugar for best crinkle effect.
  • Add mini chocolate chips or espresso powder for extra depth.
  • Store at room temp for 5 days or freeze for up to 2 months.
  • Use a cookie scoop for evenly sized cookies.

Nutrition

Find it online: https://recipesbyliza.com/black-cocoa-crinkle-cookies/