Introduction

Chocolate Crinkle Cookies are rich, fudgy treats with a beautiful cracked surface dusted in powdered sugar. These soft, melt-in-your-mouth cookies are perfect for chocolate lovers looking for a simple yet impressive homemade dessert.

Seven round chocolate crinkle cookies are arranged on a white marbled texture. Each cookie has a dark brown base with a cracked surface covered unevenly by a thick layer of white powdered sugar, creating a strong contrast of dark and light. The cracks are irregular and deep, showing the soft texture of the chocolate cookie underneath. The cookies are placed closely together, filling the frame with their rough, textured tops, and some crumbs are visible around them. photo taken with an iphone --ar 4:5 --v 7

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 a 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 and add the eggs one at a time, followed by the vanilla extract, mixing until fully 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: Add flour, baking powder, and salt. Mix until the dough comes together. Cover tightly with plastic wrap and chill for 4 hours or overnight.
Step 5: Preheat your oven to 350°F and line a baking sheet with parchment paper.
Step 6: Place the sifted powdered sugar in a shallow bowl.
Step 7: Using a 1 ½ tablespoon cookie scoop, scoop dough and roll into balls. Roll each ball in powdered sugar until well coated. Place them 2 inches apart on the baking sheet.
Step 8: Bake for 10 to 12 minutes until crackles appear on the surface, edges are set, and centers remain soft. Let cookies rest on the sheet for a few minutes before transferring to a cooling rack to cool completely.

Tips & Variations

For a deeper chocolate flavor, add an extra ½ teaspoon of espresso powder or use dark Dutch cocoa powder.
Chilling the dough is essential for the classic crinkle effect and to prevent spreading.
Try rolling cookies in colored sugar instead of powdered sugar for a festive twist.
Store baked cookies with a slice of bread to keep them soft longer.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep them soft, place a slice of bread in the container. They can also be frozen for up to 3 months; thaw at room temperature before serving. Reheat gently in the microwave for 10-15 seconds if desired.

How to Serve

The image shows a close-up of two chocolate crinkle cookies on a white marbled surface, one cookie is whole while the other is partially bitten to reveal its moist, dark brown inside. Each cookie has a dark chocolate base that is soft with deep cracks all over, covered in a thick layer of white powdered sugar that creates a cracked pattern. The powdered sugar sits unevenly on the textured surface, highlighting the cookie's rough, slightly shiny exterior. The cookies appear thick and round, with a rustic, homemade look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use butter instead of vegetable oil?

Yes, melted butter can be used in place of vegetable oil for a richer flavor, but the texture may be slightly different, with a bit more chewiness.

Why do the cookies crack during baking?

The crackled appearance happens because the outside of the cookie sets while the inside expands and bakes, causing the surface to split—a signature feature of crinkle cookies.