Chocolate Cocoa Crinkle Cookies Recipe


440 gram caster sugar  or 2 cups

140 grams rice bran oil or  3/4 cup

90 grams ChefShop Cocoa Powder  or 3/4 cup

4 large eggs

2 teaspoons 2x vanilla extract

2 teaspoons chocolate bitters

185 grams Italian Caputo GF flour or 1 cup, 70 grams almond flour or 3/4 cup, 45 grams rice flour or 1/2 cup

2 teaspoons baking powder

1/2 teaspoons fine sea salt

1/3 cup powdered sugar for rolling


Chocolate Cocoa Crinkle Cookies Recipe

This easy and classic cookie is fabulous year round and dressed up with fancy sugar for the holidays! Plan to make the dough the day before and then chill overnight.


1. Combine sugar and oil in a large bowl

2. Add cocoa and beat until well blended

3. Add one egg at a time and beat in.

4. Add vanilla and chocolate bitters and mix

5. Sift flours, baking powder, and salt together 

6. Add dry mixture to cocoa mix and mix thoroughly

7. Cover and refrigerate for 6 hours

8. Turn oven on to 350 F 

9. Prepare a cookie sheet with parchment paper

10.  Shape the dough into 1 inch balls and then roll in powdered sugar to coat

11. Place 2 inches apart on the the cookie sheet

12. Bake 12 to 15 minutes - between 180 to 190 F in center of cookie - look for when you press down and only a slight indention remains and tops are crackled.

13. Cool slightly 5 minutes.

14. Dust the top of the cookie with powdered sugar. Add colored sugar to the top for an additional festive look

15. Move to a wire rack to cool. They are nice to eat warm and sometimes better the next day