This chocolate crinkle cookies recipe makes rich, decadent, fudgy cookies rolled in confectioners’ sugar that bake up with their signature crackly top.
Mix sugar, cocoa, and oil together in a medium bowl. Beat in eggs, one at a time, until combined. Stir in vanilla extract.
Whisk together flour, baking powder, and salt in another medium bowl; gradually stir into cocoa mixture until just combined; dough will be sticky. Cover and refrigerate until firm, 4 hours to overnight.
Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper. Roll or scoop dough into 1-inch balls. Roll each ball in confectioners' sugar; place 1 inch apart on the prepared cookie sheets.
Bake in the preheated oven until edges set and tops crackle, 10 to 12 minutes. Let cool on the cookie sheet for a few minutes to firm up; transfer to wire racks to cool completely. Repeat with remaining dough.