Hershey's Chocolate Crinkle Cookies with Powdered Sugar
Rich, fudgy chocolate cookies with distinctive crackled tops coated in powdered sugar. Made with Hershey's cocoa powder, these soft-centered treats deliver intense chocolate flavor with an appealing textural contrast between the crispy exterior and chewy interior. Perfect for holidays, bake sales, or whenever you crave classic bakery-style cookies. The dough requires chilling time but results in bakery-quality cookies with that signature crinkled appearance that makes them irresistible.
Ingredients
- 2 cups granulated sugar
- ¾ cup vegetable oil
- 1 cup Hersheys cocoa powderchocolate chips + reduce sugar3/4 cup chips, reduce sugar by 1/4 cuptexture
Creates different texture
Full guide → - 4 eggs
- 2 teaspoons vanilla
- 2 ⅓ cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- powdered sugar, for rolling
Instructions
- 1
Combine granulated sugar and oil in large bowl, add cocoa and beat until well blended
- 2
Beat in eggs and vanilla
- 3
Stir together flour, baking powder and salt in separate bowl
- 4
Gradually add flour mixture to cocoa mixture, beating well
- 5
Cover and refrigerate dough until firm enough to handle
- 6
Heat oven and grease cookie sheet or line with parchment paper
- 7
Shape dough into balls and roll in powdered sugar to coat
- 8
Place on prepared cookie sheet spacing apart
- 9
Bake until almost no indentation remains when touched lightly and tops are crackled
- 10
Cool slightly then remove to wire rack and cool completely
Tips
Chill dough thoroughly for easier handling and better shape retention during baking
Don't overbake - cookies should still look slightly underdone when removed from oven
Roll dough balls generously in powdered sugar for maximum crackle effect
Good to Know
Store in airtight container at room temperature up to 1 week
Dough can be made 2 days ahead and kept refrigerated
Serve at room temperature for best texture
Common Mistakes
Chill dough fully to avoid spreading during baking
Don't skip powdered sugar rolling to avoid plain appearance
Substitutions
Creates different texture
Full guide →FAQ
Can I freeze the cookie dough?
Yes, shape into balls, freeze on tray, then store in freezer bags up to 3 months. Bake directly from frozen, adding 1-2 minutes.
What if my dough is too soft to shape?
Refrigerate longer until firm enough to handle, or add a tablespoon of flour to help bind the mixture.
How long do these cookies keep?
Store in airtight container at room temperature for up to one week, or freeze baked cookies for up to 3 months.