30 Minute Chocolate Crinkle Cookies

Ingredients (~18 cookies)

• 1/3 cup neutral oil
• 1/2 cup light or dark brown sugar
• 1/3 cup granulated sugar
• 1 large egg, at room temperature
• 1 tsp vanilla extract
• 1/2 tsp kosher salt
• 1/4 cup dutch process cocoa powder, sifted
• 1 cup all-purpose flour
• 1/4 tsp baking soda
• Powdered sugar for rolling
• Granulated sugar for rolling

Preheat Oven and Mix the Wet Ingredients

Preheat your oven to 325F and line 2 sheet pans with parchment paper.

In a medium bowl, use a handheld electric mixer to combine the oil, brown sugar, granulated sugar, egg, and vanilla. Mix on high speed for about a minute until well combined.

The mixture will look glossy and slightly thick.

Add the Dry Ingredients

Sift together the salt, cocoa powder, flour, and baking soda in a separate bowl.

Fold the dry ingredients into the wet mixture using a rubber spatula.

The dough will seem oily at first and may take some work to come together – this is normal. Keep folding until it forms a cohesive dough.

Set Up Your Sugar Stations

Put some granulated sugar in one small bowl and sift powdered sugar into a second bowl.

You’ll roll each cookie ball through both sugars before baking.

Shape and Coat the Cookies

Using a cookie scoop, scoop 2 tablespoon portions of dough and roll each one in the granulated sugar first.

Shape gently into a ball, then roll it in the powdered sugar until generously coated.

Place the coated dough balls on your prepared baking sheets, leaving about 2 inches between each cookie. Work with 6 cookies per tray.

The soft dough might flatten slightly when you set it down – don’t worry about reshaping it.

Bake Until Set Around the Edges

Bake for 12-13 minutes until the cookies are puffed up and set around the edges.

The centers will still look slightly soft when you pull them out.

If you want perfectly round cookies, use a cookie cutter slightly larger than each cookie to gently “scoot” them into shape while they’re still warm.

Repeat with the remaining dough balls.

Cool and Store

Let the cookies cool on the pans for 10 minutes, then transfer to a wire rack to cool completely.

The cracks will become more pronounced as they cool.

Store in an airtight container at room temperature for up to 5 days.