Easy Chocolate Crinkle Cookies Recipe – Chewy & Fudgy

Chocolate Crinkle Cookies are more than just a sweet treat; they are an iconic symbol of holiday joy and home baking. I remember the first time I saw their distinctive snow-dusted appearance, resembling freshly fallen flakes on a rich, dark landscape – utterly captivating. These delightful cookies have graced countless dessert tables, particularly during festive seasons, charming everyone with their unique charm and irresistible flavor. While their exact origin is debated, they gained significant popularity in American kitchens, becoming a staple for cookie exchanges and family gatherings due to their simple yet impressive nature.

Why We Love Chocolate Crinkle Cookies

What makes these cookies so universally adored? It’s the perfect harmony of textures and flavors. Each bite delivers a deeply rich, fudgy chocolate experience, encased in a delicate, slightly crisp exterior that gives way to a wonderfully soft and chewy center. The generous coating of powdered sugar provides a beautiful visual contrast and a subtle sweetness that perfectly balances the intense chocolate. Preparing these Chocolate Crinkle Cookies is a beloved tradition for many, and I am thrilled to guide you through creating your own batch of these beautiful, delicious confections.

Ingredients:

• 2 cups (240g) All-Purpose Flour: I always make sure to use good quality, unbleached all-purpose flour for the best texture in my Chocolate Crinkle Cookies. Sifting it along with the other dry ingredients is a little extra step that makes a huge difference in preventing lumps and ensuring a light, even crumb.
• ¾ cup (75g) Unsweetened Cocoa Powder: For a deep, rich chocolate flavor, I opt for a high-quality unsweetened cocoa powder. Whether it’s natural or Dutch-processed, either will work beautifully here, but Dutch-processed will give you a darker color and a slightly milder chocolate taste, which I sometimes prefer for a more dramatic crinkle effect.
• 2 teaspoons Baking Powder: This is our primary leavening agent. It’s crucial for giving these cookies their signature soft and chewy texture, helping them puff up nicely before they crinkle down in the oven. Always check its expiry date to ensure it’s still active!
• ½ teaspoon Salt: A little bit of salt is absolutely essential to balance out the sweetness and enhance all those wonderful chocolate flavors. Don’t skip it – it truly makes the chocolate sing!
• 1 ½ cups (300g) Granulated Sugar: This provides the primary sweetness for our cookies. I find this amount creates a perfectly sweet cookie without being cloying, letting the rich chocolate shine through.
• ½ cup (100g) Packed Light Brown Sugar: Adding brown sugar contributes a lovely moisture and a subtle caramel note, making the cookies wonderfully chewy. The molasses in brown sugar helps keep them soft long after baking.
• ½ cup (120ml) Vegetable Oil (or another neutral oil like canola or grapeseed): Unlike many cookie recipes that rely on butter, using oil here gives these Chocolate Crinkle Cookies an incredibly moist and fudgy texture that I adore. It also helps prevent them from becoming too dry.
• 2 Large Eggs: Make sure your eggs are at room temperature. This helps them incorporate more evenly into the wet ingredients, creating a smoother batter and a better overall texture in the finished cookies. Eggs act as a binder and contribute to the rich structure of the cookie.
• 1 tablespoon Pure Vanilla Extract: Vanilla is a powerful flavor enhancer. I always use a good quality pure vanilla extract to complement and deepen the chocolate flavor. It’s amazing how much difference a single tablespoon can make!
• 6 ounces (170g) Semi-Sweet or Dark Chocolate, melted (optional but highly recommended for intense flavor): For those times when I want an extra layer of chocolatey decadence, I melt down some good quality semi-sweet or dark chocolate and mix it into the batter. This addition makes the Chocolate Crinkle Cookies unbelievably fudgy and intensifies the chocolate flavor, turning them into a true chocolate lover’s dream.
• ½ cup (100g) Granulated Sugar (for rolling): This first layer of sugar helps the confectioners’ sugar adhere better to the cookie dough, creating a more defined crinkle and preventing the confectioners’ sugar from absorbing too quickly into the dough.
• 1 ½ cups (180g) Confectioners’ Sugar (powdered sugar, for rolling): This is the magic ingredient that creates the iconic “crinkle” effect! A generous coating of confectioners’ sugar turns into that beautiful cracked white top against the dark chocolate cookie as it bakes. I always ensure I have plenty on hand, as a thick coating is key.

Equipment You’ll Need:

• Large Mixing Bowls (2-3): You’ll need at least one for your dry ingredients and one for your wet. Having a third small bowl for measuring out the rolling sugars is also super handy.
• Fine-Mesh Sieve or Sifter: Essential for sifting together the flour, cocoa powder, baking powder, and salt. This prevents lumps and ensures all the dry ingredients are evenly distributed, leading to a much smoother cookie dough.
• Electric Mixer (Stand Mixer with paddle attachment or Handheld Electric Mixer): While you can mix this dough by hand, an electric mixer makes the process much quicker and ensures your wet ingredients are thoroughly combined and airy, which contributes to the cookies’ final texture.
• Rubber Spatula: Perfect for scraping down the sides of the bowl, ensuring all ingredients are incorporated, and gently folding the dry ingredients into the wet.
• Whisk: Great for quickly combining the dry ingredients after sifting, or for lightly whisking eggs if done separately.
• Measuring Cups and Spoons: Accuracy is key in baking! Make sure you have a full set for both dry and liquid measurements.
• Plastic Wrap: Crucial for covering the dough while it chills. A tight seal prevents the dough from drying out in the refrigerator.
• Baking Sheets: I typically use two large baking sheets so I can alternate them between batches. Choose light-colored sheets for more even baking.
• Parchment Paper or Silicone Baking Mats: These are non-negotiable for me! They prevent sticking, ensure even baking, and make cleanup a breeze. Plus, they help the cookies maintain their shape.
• Wire Cooling Racks: Essential for cooling the baked cookies completely. Cooling on a rack allows air to circulate around the cookies, preventing them from becoming soggy on the bottom.
• Cookie Scoop (1 ½ – 2 tablespoon size, often labeled #40 or #30): A cookie scoop ensures uniform cookies, which means they bake evenly. I prefer a 1.5 tablespoon scoop for a good-sized, perfectly portioned crinkle cookie.

Preparing the Chocolate Crinkle Cookie Dough:

Alright, let’s get started on creating the magical dough for our irresistible Chocolate Crinkle Cookies! This first phase is all about precision and ensuring every ingredient plays its part perfectly.

1. Sifting the Dry Ingredients for a Smooth Start:

   First things first, I like to gather all my dry ingredients. Grab one of your large mixing bowls, and let’s get sifting! Measure out your 2 cups of all-purpose flour, ¾ cup of unsweetened cocoa powder, 2 teaspoons of baking powder, and ½ teaspoon of salt. Now, here’s where a little patience pays off: I carefully sift all these ingredients together into the bowl using a fine-mesh sieve. Sifting isn’t just about removing potential lumps; it also aerates the dry ingredients, ensuring they are evenly distributed. This step is crucial for achieving that wonderfully tender and consistent texture in our finished Chocolate Crinkle Cookies. Once sifted, I give them a quick whisk to ensure everything is thoroughly combined. Set this bowl aside for a moment.

2. Mixing the Wet Ingredients: The Heart of the Cookie:

   Now, let’s move on to the wet ingredients, which form the rich and fudgy base of our cookies. In your other large mixing bowl, combine the 1 ½ cups of granulated sugar and the ½ cup of packed light brown sugar. Pour in the ½ cup of vegetable oil. If you’re using a stand mixer, attach the paddle attachment; if you’re using a handheld mixer, grab your beaters. I start beating these ingredients together on medium speed for about 2-3 minutes. What we’re looking for here is for the sugars to start dissolving into the oil, creating a lighter, almost fluffy mixture. It should look well-combined and slightly pale.

   Next, I add the 2 large room-temperature eggs, one at a time. After each egg, I beat for about 30 seconds to a minute, ensuring it’s fully incorporated before adding the next. This helps create a stable emulsion and a more uniform batter. Finally, I pour in the 1 tablespoon of pure vanilla extract and beat it in for another 30 seconds until everything is beautifully fragrant and smooth. Remember to scrape down the sides of the bowl with your rubber spatula occasionally to make sure all the sugar and oil are properly mixed in and no pockets of unmixed ingredients remain.

3. Incorporating the Optional Melted Chocolate for Extra Decadence:

   If you’ve decided to go the extra mile for an even richer chocolate experience (and I highly recommend it!), this is when I add the optional melted chocolate. Once your wet ingredients are thoroughly combined, gently fold in the 6 ounces of melted semi-sweet or dark chocolate. Ensure the melted chocolate isn’t too hot; it should be just warm enough to be liquid. Mix until it’s just combined, creating an even more intensely chocolatey and glossy base for your Chocolate Crinkle Cookies. This step truly elevates the flavor profile and contributes to an incredibly fudgy texture.

4. Combining Wet and Dry: The Art of Not Overmixing:

   Now it’s time to bring our two bowls of ingredients together. I take the bowl with my sifted dry ingredients and, on low speed with my mixer, I gradually add about a third of the dry mixture to the wet mixture. Once it’s mostly incorporated, I add another third, and then the final third. I mix just until the dry ingredients are barely incorporated and no streaks of flour remain. It’s absolutely crucial not to overmix the dough at this stage. Overmixing can develop the gluten in the flour too much, which leads to tough, dry cookies instead of the soft, chewy Chocolate Crinkle Cookies we’re aiming for. The dough will be very thick and sticky, almost like a brownie batter, and that’s exactly what we want!

5. Assessing the Dough Consistency:

   Once everything is combined, I give the dough a final scrape down with my rubber spatula, making sure to get to the very bottom of the bowl. The dough should be quite thick, sticky, and somewhat loose – definitely not a firm dough you can easily roll by hand at this point. This sticky consistency is normal and necessary for the fudgy texture. Don’t worry if it seems too soft; the next step will fix that!

Chilling the Dough for Perfect Chocolate Crinkle Cookies:

This phase is probably the most important, yet often overlooked, step when making Chocolate Crinkle Cookies. Chilling the dough isn’t just about making it easier to handle; it’s about developing flavor and preventing your cookies from spreading into flat, sad puddles in the oven. Trust me, patience here will be richly rewarded!

1. Preparing for the Chill:

   Once your dough is thoroughly mixed and has that lovely thick, sticky consistency, I take my rubber spatula and gather it all into a compact ball (or as close as you can get to a ball with such soft dough) in the mixing bowl. Then, I grab some plastic wrap. This is where we ensure our dough gets its beauty rest undisturbed.

2. The Crucial Chilling Process:

   I cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the dough to prevent any air from getting in and forming a crust. This also helps keep the dough from absorbing any fridge odors. Now, transfer the covered bowl to the refrigerator. I strongly recommend chilling the dough for a minimum of 4 hours. However, for the absolute best results—meaning less spreading, a more intense chocolate flavor, and a beautifully pronounced crinkle—I often chill mine overnight, or for at least 8 hours. The colder and firmer the dough, the better the final cookie will be. A well-chilled dough will be much easier to scoop and roll, and it will hold its shape beautifully during baking, allowing the crinkle to form properly without the cookie melting into a flat disc.

3. Why We Chill: More Than Just Firming Up:

   You might wonder why this step is so critical. Firstly, chilling solidifies the fats in the oil and any optional melted chocolate, making the dough less sticky and much easier to handle. Secondly, and perhaps even more importantly, it allows the dry ingredients, particularly the flour, to fully hydrate. This process helps to relax the gluten, leading to a more tender cookie, and also allows the flavors, especially that deep chocolate, to meld and intensify. So, while it requires patience, think of it as an investment in making the most flavorful, perfectly textured Chocolate Crinkle Cookies possible.

Coating and Baking Your Chocolate Crinkle Cookies:

This is where the magic really happens for our Chocolate Crinkle Cookies! The rolling in sugar and the baking process are key to achieving those iconic crackled tops. Get ready for some fun and a truly delightful aroma filling your kitchen!

1. Preheating and Preparing Your Station:

   Before I even think about scooping, I always preheat my oven to 350°F (175°C). An accurately preheated oven is essential for even baking and a good crinkle. While the oven warms up, I line two large baking sheets with parchment paper or silicone baking mats. These are my go-to for non-stick results and easy cleanup, ensuring my precious cookies don’t stick. Then, I set up my “rolling station” – this makes the process much more efficient. I grab two shallow bowls: in one, I pour the ½ cup of granulated sugar, and in the other, I pour the generous 1 ½ cups of confectioners’ sugar. Having them ready streamlines the next step.

2. Scooping and Rolling the Dough: The Double Sugar Method:

   Now, retrieve your well-chilled dough from the refrigerator. It should be firm and much less sticky than before. Using a cookie scoop (I prefer a 1.5-tablespoon size for perfect, uniform cookies), scoop out portions of the dough. As you scoop each ball, I gently roll it between my palms to form a relatively neat sphere. This helps ensure a beautiful, round cookie. Now for the crucial part: first, I roll the dough ball thoroughly in the granulated sugar. This initial coat helps create a slightly textured surface that the confectioners’ sugar can really cling to. After it’s well-coated in granulated sugar, I immediately transfer it to the bowl of confectioners’ sugar and roll it generously. Make sure the dough ball is completely coated with a thick layer of confectioners’ sugar on all sides. Don’t be shy here – the more sugar, the more dramatic the crinkle effect will be! This heavy coating is what gives Chocolate Crinkle Cookies their signature snowy white, cracked appearance.

3. Arranging for Baking:

   As I finish rolling each dough ball, I place them about 2 inches apart on the prepared baking sheets. This spacing is important to prevent them from spreading into each other as they bake. Overcrowding the baking sheet can lead to uneven baking and cookies that stick together. Depending on the size of your baking sheets, you’ll typically fit about 12 cookies per sheet. I usually have two sheets going to make the process quicker.

4. Baking to Perfection: Watching for the Crinkle:

   Once my baking sheets are filled, I carefully place them in the preheated oven. I bake one sheet at a time, or if your oven has good, even heat distribution, you can bake two sheets at once, rotating them halfway through baking for consistency. I bake the Chocolate Crinkle Cookies for about 10-12 minutes. The exact time can vary depending on your oven, so it’s good to know what to look for. The cookies are done when their edges are set but their centers still look slightly soft and gooey. You’ll notice the beautiful crinkles will have formed, creating a striking contrast between the dark chocolate cookie and the snowy white powdered sugar. It’s important not to overbake them, as this can lead to dry cookies. A slightly underbaked center is what gives these cookies their wonderfully fudgy texture.

5. Cooling – The Final Step for Chewy Bliss:

   Once baked, I carefully remove the baking sheets from the oven. The cookies will be very soft and delicate right out of the oven, so I let them cool on the baking sheet for about 5 minutes. This brief cooling period allows them to set up a bit, making them easier to handle. After 5 minutes, using a thin spatula, I gently transfer the partially cooled Chocolate Crinkle Cookies to a wire cooling rack to cool completely. Cooling them on a wire rack ensures air circulation all around the cookie, preventing the bottoms from getting soggy and preserving that perfect chewy texture. As they cool, the centers will continue to set, and the flavors will deepen even further. Once they’re completely cool, they’re ready to be devoured!

Tips for the Best Chocolate Crinkle Cookies:

Over the years, I’ve learned a few tricks that really elevate these Chocolate Crinkle Cookies from good to absolutely amazing. Here are my top tips to ensure your batch is the best it can be:

• Room Temperature Ingredients are Your Friends:

  I always make sure my eggs are at room temperature. This isn’t just a fussy step; it truly makes a difference! Room temperature eggs incorporate much more easily and evenly into the wet ingredients, creating a smoother, more emulsified batter. This leads to a more uniform texture in your baked cookies. If you forget to take them out in advance, a quick trick is to place them in a bowl of warm (not hot!) water for about 5-10 minutes before you start baking.

• Do Not Overmix the Dough:

  This is one of the most crucial pieces of advice I can offer for almost any cookie recipe, and especially for Chocolate Crinkle Cookies. Once you add the dry ingredients to the wet, mix only until the flour streaks have just disappeared. Overmixing develops the gluten in the flour too much, which can result in tough, dense cookies instead of the soft, chewy ones we all love. A light hand here goes a long way towards achieving that perfect melt-in-your-mouth texture.

• Chilling the Dough is Non-Negotiable:

  I cannot stress this enough – please, please chill your dough! A minimum of 4 hours is good, but 8 hours or even overnight is truly ideal. Chilling the dough does several things: it firms up the fats, making the dough much easier to handle and roll; it prevents the cookies from spreading too much in the oven, ensuring they hold their shape; and perhaps most importantly, it allows the flavors to meld and deepen, resulting in a richer, more complex chocolate taste. It’s an investment in flavor and texture that’s well worth the wait for spectacular Chocolate Crinkle Cookies.

• Generously Coat in Confectioners’ Sugar:

  This is where the “crinkle” magic comes from! Don’t be shy with the powdered sugar. I always make sure each dough ball is thoroughly coated, almost like a snowball. First, a quick roll in granulated sugar helps the confectioners’ sugar stick better, and then a really thick layer of confectioners’ sugar is essential. This thick layer resists absorbing into the dough as much during baking, allowing the cookie to expand and crack, creating that beautiful white contrast. If the coating is too thin, the powdered sugar will simply melt away into the cookie, and you won’t get that classic crinkle effect.

• Don’t Overbake Your Cookies:

  For fudgy, soft Chocolate Crinkle Cookies, I always aim for slightly underbaked. The edges should be set, but the centers should still look a bit soft and perhaps a little puffy. They will continue to set as they cool on the baking sheet. Overbaking is the quickest way to end up with dry, cakey cookies instead of the moist, chewy ones we desire. Keep a close eye on them, especially on your first batch, as oven temperatures can vary.

• Proper Storage for Lasting Freshness:

  Once your cookies are completely cooled, I store them in an airtight container at room temperature. They will stay wonderfully fresh and soft for up to 3-4 days. If you want to extend their life, these cookies also freeze beautifully! Place them in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag or container for up to 3 months. Just thaw at room temperature when you’re ready for a chocolatey treat.

• Experiment with Flavors:

  While classic Chocolate Crinkle Cookies are divine on their own, I sometimes like to play with flavor variations. You could add a teaspoon of instant espresso powder to the dry ingredients to enhance the chocolate flavor without making it taste like coffee. Or, for a festive twist, a few drops of peppermint extract (start with ¼ teaspoon and add more to taste) can turn them into delightful chocolate-peppermint crinkles. Feel free to get creative and make these cookies uniquely yours!

Conclusion:

And so, we arrive at the sweet conclusion of our chocolate journey. If there’s one recipe I implore you to try from all the wonderful baking adventures we’ve shared, it simply has to be this one. These aren’t just any cookies; they are an experience, a delightful fusion of visual appeal and rich, decadent flavor that will captivate anyone who takes a bite. Imagine sinking your teeth into a perfectly chewy, almost fudgy center, encased in a delicate crust dusted with snowy confectioners’ sugar. The moment you pull these beauties from the oven, their signature cracks emerging like intricate artwork, you’ll understand why I’m so passionate about them. The contrast between the intense, deep chocolate and the sweet, slightly cooling powdered sugar is what truly elevates these cookies from great to utterly unforgettable. They’re a testament to the simple magic that happens when high-quality ingredients meet a well-loved technique, creating something truly special that feels both classic and excitingly fresh.

I truly believe that these cookies represent the pinnacle of home baking – approachable enough for any skill level, yet yielding results that look and taste like they came straight from a gourmet bakery. They are the ultimate crowd-pleaser, perfect for holiday platters, casual afternoon treats, or an elegant after-dinner dessert. Their visual charm is undeniable; those beautiful, snowy cracks make them incredibly photogenic and a guaranteed conversation starter. But beyond their good looks, it’s the profound chocolate flavor that truly steals the show. It’s a rich, deep, unsweetened cocoa taste that balances the sweetness of the powdered sugar beautifully, ensuring each bite is a harmonious symphony of textures and tastes. This recipe consistently delivers on its promise of a superior cookie, one that is moist, dense, and utterly satisfying, without being overly heavy. These cookies aren’t just a dessert; they are a delightful centerpiece, a comforting indulgence, and a fantastic way to spread joy.

Creative Serving Suggestions & Delicious Variations

Now, let’s talk about how to make these already incredible cookies even more spectacular, or how to put your own unique spin on them. While they are absolutely divine on their own, a warm batch of these cookies paired with a tall glass of cold milk is a classic combination that never fails to delight. For a more sophisticated treat, consider serving them alongside a scoop of vanilla bean ice cream, allowing the melting ice cream to soften the cookie slightly and create a heavenly, gooey texture. A dusting of finely grated orange zest or a sprinkle of flaky sea salt just after they come out of the oven can add a surprising and delightful twist to their rich chocolate profile, enhancing their complexity. Don’t underestimate the power of a simple garnish to elevate the experience! For a festive touch, a drizzle of white chocolate or a sprinkle of crushed candy canes can transform them into seasonal delights, perfect for any celebration.

Feeling adventurous? The beauty of this recipe lies in its versatility. You could, for instance, infuse the dough with a hint of espresso powder to deepen the chocolate notes even further, creating an even more robust and sophisticated flavor profile that coffee lovers will adore. For a holiday twist, a touch of pure peppermint extract would transform them into wonderfully festive delights, perfect for gifting and seasonal gatherings, evoking memories of joyful celebrations. Imagine a subtle kick from a pinch of cayenne pepper in the dough for those who appreciate a spicy-sweet combination – it’s unexpectedly delicious and a real conversation starter at any get-together! Or, for a different texture, try folding in finely chopped toasted pecans or walnuts into the dough before chilling, adding a lovely crunch and nutty depth that complements the rich chocolate perfectly. If you want to play with the coating, a mix of cocoa powder and powdered sugar can give a more rustic, dark chocolate appearance, or you could experiment with colored sanding sugar for special occasions, adding a vibrant pop and personalized touch. For an ultimate indulgence, consider turning them into sandwich cookies, filling them with a luscious raspberry jam, a smooth chocolate ganache, or even a tangy cream cheese frosting. The possibilities are truly endless, and each variation offers a new layer of enjoyment to an already beloved classic, ensuring these cookies never get boring and always impress.

Your Turn to Bake! Share Your Chocolate Crinkle Cookies Masterpiece!

I genuinely can’t wait for you to experience the joy of baking these magnificent Chocolate Crinkle Cookies. This recipe isn’t just about following steps; it’s about creating moments, whether it’s the quiet satisfaction of seeing the cracks appear in your oven or the delighted smiles of friends and family when they take their first bite. I promise you, the effort is minimal, and the reward is immense. They are, without a doubt, one of my absolute go-to recipes for when I need something guaranteed to impress and satisfy even the most discerning sweet tooth. Their unique texture, intense flavor, and striking appearance make them truly stand out in a world of endless cookie recipes. So, roll up your sleeves, gather your ingredients, and prepare to fill your kitchen with the most incredible aroma of baking chocolate. Don’t hesitate to dive in; you won’t regret it! You’ll discover a new favorite that will become a staple in your baking repertoire, perfect for any occasion that calls for a touch of chocolatey magic.

After you’ve baked your batch of these marvelous crinkles, I would absolutely love to hear about your experience! Did you stick to the classic recipe, or did you try one of the exciting variations? What did your family and friends think? Please don’t be shy; share your triumphs, your tips, and especially your photos! Tag me on social media or leave a comment below with your beautiful creations. Your stories inspire me and our entire baking community. Happy baking, my friends, and may your cookies always be perfectly crinkled and bring you immense joy!

Easy Chocolate Crinkle Cookies

Every winter I find myself reaching for my chocolate crinkle cookie recipe. The way these cookies transform in the oven never fails to amaze me their fudgy centers and snow dusted crackled tops feel like pure magic. My kitchen fills with the most incredible chocolate aroma as they bake making everything feel warm and cozy.

Prep Time
30 Minutes

Cook Time
12 Minutes

Total Time
47 Minutes

Servings
36 cookies

Ingredients

• 2 cups (240g) All-Purpose Flour
• ¾ cup (75g) Unsweetened Cocoa Powder (natural or Dutch-processed)
• 2 tsp Baking Powder
• ½ tsp Salt
• 1 ½ cups (300g) Granulated Sugar (for dough)
• ½ cup (100g) Packed Light Brown Sugar
• ½ cup (120ml) Vegetable Oil
• 2 Large Eggs, room temperature
• 1 tbsp Pure Vanilla Extract
• 6 oz (170g) Semi-Sweet or Dark Chocolate, melted (optional)
• ½ cup (100g) Granulated Sugar (for rolling)
• 1 ½ cups (180g) Confectioners’ Sugar (for rolling)

Instructions

1. Step 1
   In a large bowl, sift together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 2 tsp baking powder, and ½ tsp salt. Whisk briefly to combine.
2. Step 2
   In another large bowl, beat 1 ½ cups granulated sugar, ½ cup brown sugar, and ½ cup vegetable oil for 2-3 minutes until light. Beat in 2 room-temperature eggs, one at a time, followed by 1 tbsp vanilla extract. Scrape down the sides of the bowl.
3. Step 3
   If using, gently fold in 6 oz melted semi-sweet or dark chocolate until just combined.
4. Step 4
   Gradually add the sifted dry ingredients to the wet mixture on low speed, mixing just until no flour streaks remain. Do not overmix; the dough will be thick and sticky.
5. Step 5
   Cover the bowl tightly with plastic wrap, pressing it onto the dough surface. Refrigerate for a minimum of 4 hours, or ideally 8 hours to overnight, until firm.
6. Step 6
   Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Pour ½ cup granulated sugar into one shallow bowl and 1 ½ cups confectioners’ sugar into another.
7. Step 7
   Retrieve chilled dough. Using a 1.5-tablespoon scoop, form dough balls. Roll each ball first in granulated sugar, then heavily coat in confectioners’ sugar, ensuring all sides are covered.
8. Step 8
   Place coated dough balls 2 inches apart on prepared baking sheets. Bake for 10-12 minutes, until edges are set and centers are slightly soft. Do not overbake.
9. Step 9
   Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.