Introduction

Chocolate Crinkle Cookies are rich, fudgy treats with a delicate powdered sugar coating that creates a beautiful crackled surface. These cookies are perfect for chocolate lovers looking for a soft, melt-in-your-mouth dessert.

Chocolate Crinkle Cookies Recipe - Recipe Image

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 in)

Instructions

Step 1: Using a stand mixer with the paddle attachment or a medium bowl and handheld mixer, beat together the granulated sugar and vegetable oil until well combined.
Step 2: Lower the mixer speed to medium low. Add the eggs one at a time, then pour in the vanilla extract, mixing until completely combined.
Step 3: Add the cocoa powder and espresso powder, mixing just until incorporated. Scrape down the sides of the bowl to ensure even mixing.
Step 4: Stir in the flour, baking powder, and salt, mixing until the dough comes together. Cover the dough tightly with plastic wrap and chill in the refrigerator for 4 hours or overnight.
Step 5: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 6: Place the sifted powdered sugar in a shallow bowl.
Step 7: Use a 1½-tablespoon cookie scoop to scoop dough and roll into balls. Roll each ball generously in the powdered sugar and place them 2 inches apart on the prepared baking sheet.
Step 8: Bake for 10 to 12 minutes, until cracks appear on the surface, edges are set, and the center is still soft. Let the cookies rest on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.

Tips & Variations

For a deeper chocolate flavor, try using dark cocoa powder instead of Dutch cocoa.
If you don’t have espresso powder, a small amount of instant coffee granules can also enhance the chocolate taste without adding a coffee flavor.
Chilling the dough overnight improves the texture and makes it easier to handle.
Use a cookie scoop for uniform cookie sizes and even baking.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To enjoy them warm, reheat briefly in the microwave for 10–15 seconds. These cookies can also be frozen for up to 2 months; thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use butter instead of vegetable oil?

Using butter will change the texture and moisture content, making them more cakey. Vegetable oil keeps the cookies moist and fudgy, so it’s best to stick with oil for this recipe.

Why do the cookies need to be chilled before baking?

Chilling the dough firms it up, making it easier to handle and helping the cookies keep their shape. It also allows the flavors to develop and creates a chewier texture.

Chocolate Crinkle Cookies Recipe

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★★★★★

4.6 from 108 reviews

These Chocolate Crinkle Cookies are rich, fudgy, and coated in a delicate layer of powdered sugar that crackles beautifully when baked. Perfectly soft and chewy on the inside with a slight crisp on the outside, these classic treats combine the depth of dutch cocoa with a hint of espresso for enhanced chocolate flavor. Chilled overnight for the best texture and then baked to perfection, they make an irresistible dessert or snack.

Author: Marco
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 4 hours 27 minutes
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Dough

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

For Rolling

1 cup powdered sugar, sifted

Instructions

Mix Sugar and Oil: Using either a stand mixer with the paddle attachment or a medium mixing bowl and handheld mixer on medium-high speed, beat granulated sugar and vegetable oil together until well combined.
Add Eggs and Vanilla: Lower mixer speed to medium-low and add eggs one at a time, then add vanilla extract. Mix until completely combined.
Incorporate Cocoa and Espresso: Add the unsweetened dutch cocoa powder and espresso powder to the mixture and beat just until incorporated. Scrape down the sides of the bowl to ensure even mixing.
Add Dry Ingredients: Add all-purpose flour, baking powder, and table salt. Continue mixing until the dough comes together into a ball. Cover tightly with plastic wrap and chill in the refrigerator for 4 hours to overnight for best results.
Preheat Oven and Prep Baking Sheet: When ready to bake, preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare Powdered Sugar: Place sifted powdered sugar into a shallow bowl for rolling the dough balls.
Form and Coat Dough Balls: Using a 1½-tablespoon cookie scoop, portion out dough and roll each portion into a ball. Roll each dough ball thoroughly in powdered sugar to coat. Place the coated balls on the prepared baking sheet spaced about 2 inches apart.
Bake Cookies: Bake for 10 to 12 minutes, until crackles appear on the surface, edges are set, but centers remain soft.
Cool Cookies: Allow the cookies to rest on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before serving.

Notes

Chilling the dough is essential for proper cracking and flavor development; don’t skip this step.
Using room temperature eggs helps create a smooth dough and better texture.
Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
Store cooled cookies in an airtight container at room temperature for up to 5 days.
For a more intense chocolate flavor, use high-quality dutch-processed cocoa powder.

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