Chocolate crinkle cookies: chill dough with 50 g cocoa, then roll in powdered sugar

Tip: tap a step to mark it as done.

1. Mix the cocoa, sugar, and oil

   In a bowl, mix the cocoa powder, granulated sugar, oil, and vanilla sugar into a thick, dark paste.

2. Add the eggs

   Whisk in the eggs one at a time, incorporating each thoroughly until the mixture is smooth and glossy.

3. Fold in the flour

   Sift the flour with the baking powder and salt, then stir it into the mixture with a wooden spoon. The dough will be soft and sticky, like a thick cream.

4. Chill the dough

   4 hr

   Cover the bowl and refrigerate the dough for 4 hours, until firm enough to shape. You can also leave it in the refrigerator until the next day.

5. Shape into balls

   Preheat the oven to 175 °C (350 °F) and line a baking sheet with parchment paper. Put the powdered sugar in a small bowl. Use a teaspoon to scoop walnut-sized portions of dough (about 18 g), roll them into balls between your palms, and immediately coat generously in powdered sugar until completely white.

   Place the balls on the baking sheet about 4 cm apart, as they will spread during baking.

6. Bake

   25 min

   Bake one sheet at a time for 10–12 minutes, until the cookies spread, the surfaces crack, and the edges set. The centers will remain soft and firm up as they cool.

   Leave the baked crinkle cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool.

Tip: Roll the dough balls in granulated sugar before coating them in powdered sugar to keep the powdered sugar from dissolving into the moist dough and help the cracks stay bright white. Store the baked crinkle cookies in an airtight container; they will stay soft for about a week.

This recipe was translated from the Slovak original: Čokoládové crinkles: cesto s 50 g kakaa vychladíte a guľky obalíte v práškovom cukre