Loading...

In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, brown sugar, baking powder, and salt. Make sure there are no lumps.

In a separate medium bowl, whisk together the melted unsalted butter, large egg, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until a soft, uniform dough forms. Do not overmix.

Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. This will make the dough easier to handle and prevent it from spreading too much during cooking.

Prepare a large plate or shallow bowl with the powdered sugar for rolling. Line a large plate or baking sheet with parchment paper.

Remove the dough from the refrigerator. Scoop out small portions of dough (about 1 tablespoon each) and roll them into balls. Roll each ball generously in the powdered sugar, ensuring it's completely coated.

Place the coated dough balls onto the parchment-lined plate or baking sheet, leaving a little space between them.

Heat a large non-stick skillet or griddle over medium-low heat. Do not add any oil or butter to the pan.
Carefully place a few dough balls into the preheated skillet, ensuring they are not touching. Cook for 3-4 minutes per side, or until the bottom is lightly browned and the cookies are set. The powdered sugar will create the crinkle effect as they cook.

Remove the cooked crinkles from the skillet and transfer them to a wire rack to cool completely. Repeat with the remaining dough balls.


In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, brown sugar, baking powder, and salt. Make sure there are no lumps.

In a separate medium bowl, whisk together the melted unsalted butter, large egg, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients. Mix with a spatula or wooden spoon until a soft, uniform dough forms. Do not overmix.

Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. This will make the dough easier to handle and prevent it from spreading too much during cooking.

Prepare a large plate or shallow bowl with the powdered sugar for rolling. Line a large plate or baking sheet with parchment paper.

Remove the dough from the refrigerator. Scoop out small portions of dough (about 1 tablespoon each) and roll them into balls. Roll each ball generously in the powdered sugar, ensuring it's completely coated.

Place the coated dough balls onto the parchment-lined plate or baking sheet, leaving a little space between them.

Heat a large non-stick skillet or griddle over medium-low heat. Do not add any oil or butter to the pan.
Carefully place a few dough balls into the preheated skillet, ensuring they are not touching. Cook for 3-4 minutes per side, or until the bottom is lightly browned and the cookies are set. The powdered sugar will create the crinkle effect as they cook.

Remove the cooked crinkles from the skillet and transfer them to a wire rack to cool completely. Repeat with the remaining dough balls.
