1-First, mix the granulated sugar, unsweetened cocoa powder, and vegetable oil until shiny and well combined. This step builds the rich chocolate foundation that makes these crinkle cookies so irresistible.

2-Next, beat in the eggs one at a time, followed by the vanilla extract, to add moisture and flavor depth.

3-In a separate bowl, combine the all-purpose flour, baking powder, and salt, then gradually mix these dry ingredients into the wet mixture. Cover the dough and chill it for at least 4 hours or overnight don’t skip this, as it prevents flat cookies and helps achieve those beautiful cracks.

4-Once chilled, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.

5-Scoop the dough into one-inch balls, roll each in powdered sugar for that classic crinkle effect, and space them about 2 inches apart on the sheets. Bake for 10 to 12 minutes until the edges firm up but the centers stay slightly soft, then cool briefly on the sheets before moving to a wire rack.

6-For dietary tweaks, use substitutes like flaxseed for eggs during these stages to keep things adaptable.