Save to Pinterest Soft, fudgy chocolate cookies with a crackled, powdered sugar exterior these classic treats are irresistibly chewy inside and delightfully crisp outside.
Ingredients
- Dry Ingredients: 1 cup (120 g) all purpose flour
- Dry Ingredients: 1/2 cup (45 g) unsweetened cocoa powder
- Dry Ingredients: 1 teaspoon baking powder
- Dry Ingredients: 1/4 teaspoon salt
- Wet Ingredients: 1 cup (200 g) granulated sugar
- Wet Ingredients: 1/4 cup (60 ml) vegetable oil
- Wet Ingredients: 2 large eggs
- Wet Ingredients: 1 teaspoon pure vanilla extract
- For Rolling: 1/2 cup (60 g) powdered sugar
Instructions
- Step 1:
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt set aside.
- Step 2:
- In a large bowl, mix sugar and oil until combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Step 3:
- Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. The dough will be sticky.
- Step 4:
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until the dough is firm enough to handle.
- Step 5:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Step 6:
- Place powdered sugar in a shallow bowl. Scoop tablespoon sized portions of dough and roll into balls (about 1 inch/2.5 cm in diameter). Roll each ball generously in powdered sugar to coat completely.
- Step 7:
- Arrange the dough balls 2 inches apart on the prepared baking sheets.
- Step 8:
- Bake for 10 12 minutes, until cookies are puffed and crackled but still soft in the centers.
- Step 9:
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Save to Pinterest 
Save to Pinterest Recipe Questions & Answers
- → What gives the cookies their crackled appearance?
The crackled look comes from rolling the dough balls in powdered sugar before baking, which creates a distinctive crackled surface as they expand in the oven.
- → How do I achieve a soft and fudgy texture?
Chilling the dough for at least one hour helps develop a fudgy texture by allowing the ingredients to meld and the flour to hydrate properly.
- → Can I substitute Dutch-process cocoa powder?
Yes, using Dutch-process cocoa powder enhances the chocolate flavor and offers a richer color.
- → What’s the best way to store these treats?
Store in an airtight container at room temperature for up to five days to maintain freshness and texture.
- → Can these be frozen for later use?
Baked cookies freeze well for up to two months when stored in an airtight container, preserving their flavor and texture.