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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Prepare Powdered Sugar: Place sifted powdered sugar into a shallow bowl for rolling the dough balls.
  7. 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.
  8. Bake Cookies: Bake for 10 to 12 minutes, until crackles appear on the surface, edges are set, but centers remain soft.
  9. 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.

Keywords: Chocolate Crinkle Cookies, chocolate cookies, cracked cookies, fudgy cookies, baked cookies, cocoa cookies, dessert, holiday cookies

Find it online: https://savorandsimmer.com/chocolate-crinkle-cookies-recipe/