Chocolate Crinkle Cookies Recipe

Introduction

Chocolate Crinkle Cookies are soft, fudgy treats with a delicate cracked surface dusted in powdered sugar. These cookies strike the perfect balance between chewy and cakey, making them an irresistible chocolate delight for any occasion.

Ingredients

• 1 ¾ cups granulated sugar
• ½ cup vegetable oil
• 4 large eggs (room temperature)
• 1 tablespoon pure vanilla extract
• 1 cup unsweetened Dutch cocoa powder
• 1 teaspoon espresso powder
• 2 cups all-purpose flour (spooned and leveled)
• 2 teaspoons baking powder
• ½ teaspoon table salt
• 1 cup powdered sugar (sifted, for rolling dough balls)

Instructions

1. Step 1: Using a stand mixer with the paddle attachment or a medium-sized mixing bowl with a handheld mixer on medium-high speed, beat together the granulated sugar and vegetable oil until well combined.
2. Step 2: Lower the mixer speed to medium low. Add the room temperature eggs one at a time, then add the vanilla extract, mixing until fully incorporated.
3. Step 3: Add the cocoa powder and espresso powder, mixing just until incorporated. Be sure to scrape down the sides of the bowl.
4. Step 4: Add the flour, baking powder, and salt. Mix until the dough comes together. Cover tightly with plastic wrap and chill in the refrigerator for 4 hours or overnight.
5. Step 5: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Step 6: Place the sifted powdered sugar in a shallow bowl.
7. Step 7: Use a 1 ½-tablespoon cookie scoop to portion the dough and roll each scoop into a ball. Roll each ball thoroughly in the powdered sugar to coat. Space the coated dough balls about 2 inches apart on the baking sheet.
8. Step 8: Bake for 10 to 12 minutes, until crackles appear on the surface, edges are set, and the centers remain soft. Let the cookies rest on the baking sheet for a few minutes before transferring to a cooling rack. Serve once completely cooled.

Tips & Variations

• For a deeper chocolate flavor, try using dark Dutch cocoa powder instead of regular.
• If you prefer a stronger coffee note, increase the espresso powder to 1 ½ teaspoons.
• Make sure the eggs are at room temperature to help the dough come together smoothly.
• Chilling the dough overnight intensifies the flavor and makes the cookies easier to bake.
• For a festive twist, add mini chocolate chips or chopped nuts to the dough before chilling.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a sealed container or freezer bag for up to 3 months. Thaw at room temperature before serving. Reheat briefly in a low oven if you prefer them warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Yes, but Dutch-processed cocoa provides a smoother, less acidic flavor. Using regular cocoa powder might slightly alter the taste and texture.

Why do the cookies need to be chilled before baking?

Chilling firms up the dough, which helps prevent spreading during baking and improves flavor by allowing the ingredients to meld.

Chocolate Crinkle Cookies Recipe

Print Recipe

★★★★★

4.4 from 75 reviews

Deliciously fudgy Chocolate Crinkle Cookies with a crackled powdered sugar coating and a soft, chewy center. These classic cookies combine cocoa and espresso powder for an intensified chocolate flavor and are perfect for any chocolate lover’s cookie jar.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 4 hours 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert – Cookies
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 ¾ cups granulated sugar
• ½ cup vegetable oil
• 4 large eggs, room temperature
• 1 tablespoon pure vanilla extract

Dry Ingredients

• 1 cup unsweetened dutch cocoa powder
• 1 teaspoon espresso powder
• 2 cups all purpose flour, spooned and leveled
• 2 teaspoons baking powder
• ½ teaspoon table salt

For Rolling

• 1 cup powdered sugar, sifted

Instructions

1. Mix Sugar and Oil: Using either a stand mixer with the paddle attachment or a mixing bowl and handheld mixer on medium-high speed, beat granulated sugar and vegetable oil until well combined.
2. Add Eggs and Vanilla: Lower mixer speed to medium-low and add eggs one at a time, followed by vanilla extract, mixing until fully combined.
3. Incorporate Cocoa and Espresso: Mix in the unsweetened dutch cocoa powder and espresso powder just until evenly incorporated, scraping down sides as needed.
4. Add Dry Ingredients: Add flour, baking powder, and salt; mix until dough comes together. Cover with plastic wrap and chill in refrigerator for 4 hours or overnight.
5. Preheat Oven and Prepare Baking Sheet: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Prepare Cookies for Baking: Place sifted powdered sugar in a shallow bowl. Using a 1 ½-tablespoon cookie scoop, portion dough and roll into balls, then roll each ball in powdered sugar until fully coated. Space dough balls 2 inches apart on baking sheet.
7. Bake: Bake for 10-12 minutes until crackles form on the surface, edges are set, and centers remain soft.
8. Cool: Allow cookies to rest on baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

• Chilling the dough helps develop the signature crinkled texture and intensifies flavors.
• Use room temperature eggs for better incorporation and smoother batter.
• If you don’t have espresso powder, you can substitute with instant coffee granules to enhance the chocolate flavor.
• Ensure cookies cool completely on a wire rack before storing to maintain texture.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Chocolate Crinkle Cookies, fudgy chocolate cookies, cocoa cookies, espresso powder cookies, powdered sugar cookies, easy chocolate cookies, holiday cookies