If you are craving a cookie that combines rich chocolate flavor with a delightfully fudgy texture and an irresistible powdered sugar crackled exterior, then these Chocolate Crinkle Cookies are about to become your new obsession. Each bite offers a perfect balance of deep cocoa warmth and a slight espresso whisper that intensifies the chocolate notes, all wrapped up in a soft, tender center that practically melts in your mouth. Whether you are baking for a holiday, a cozy afternoon treat, or simply because you deserve a little chocolate happiness, these cookies are straightforward to make and guaranteed to satisfy your sweet tooth.

Chocolate Crinkle Cookies Recipe - Recipe Image

Ingredients You’ll Need

The charm of these Chocolate Crinkle Cookies lies not only in their decadent taste but also in their simple, pantry-friendly ingredients. Each component plays a key role—from the rich cocoa powder adding that unmistakable depth of flavor to the powdered sugar that creates the signature crinkled coating.

Granulated sugar: Provides sweetness and helps create a tender crumb.
Vegetable oil: Keeps the cookies moist and soft.
Eggs: Bind ingredients together and add richness.
Pure vanilla extract: Enhances the overall flavor with warm, floral notes.
Unsweetened dutch cocoa powder: Delivers that deep, luscious chocolate taste and a rich dark color.
Espresso powder: Intensifies the chocolate flavor without adding coffee taste.
All purpose flour: Forms the structure for the cookies to hold their shape.
Baking powder: Helps the cookies rise slightly and develop those charming cracks.
Table salt: Balances the sweetness and enhances all the flavors.
Powdered sugar: Used for rolling dough balls to create the signature crinkle effect on the cookie surface.

How to Make Chocolate Crinkle Cookies

Step 1: Combine Sugar and Oil

Start by beating the granulated sugar and vegetable oil together until the mixture is smooth and well combined. This step is crucial because it creates the moist base for your cookie dough, ensuring that your Chocolate Crinkle Cookies come out tender and rich.

Step 2: Add Eggs and Vanilla

Lower your mixer speed and add the eggs one at a time, making sure each one is fully incorporated before adding the next. Follow this with pure vanilla extract for that warm, inviting aroma and an added layer of flavor complexity.

Step 3: Mix in Cocoa and Espresso Powders

Next, add the unsweetened dutch cocoa powder and a touch of espresso powder, mixing just until combined. The espresso powder is a wonderful secret ingredient that brings out the best in the cocoa, without giving your cookies a coffee flavor.

Step 4: Add Dry Ingredients and Chill

Fold in the flour, baking powder, and table salt, mixing until the dough just comes together. Cover your dough with plastic wrap and chill in the refrigerator for at least 4 hours or overnight. This chilling step helps the flavors to deepen and makes the dough easier to handle.

Step 5: Shape and Bake

Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Scoop the dough using a 1 ½ tablespoon cookie scoop, roll into balls, then generously roll each ball in powdered sugar to coat. Bake for 10 to 12 minutes until the tops crackle and the edges set, while the centers remain soft and luscious. Let them cool on the baking sheet briefly before transferring to a wire rack to cool completely.

How to Serve Chocolate Crinkle Cookies

Garnishes

While these cookies are stunning on their own, a light dusting of extra powdered sugar right before serving can enhance their snowy, crackled look. You could also try sprinkling a few flakes of sea salt on top for a sophisticated sweet-salty contrast.

Side Dishes

Pair your Chocolate Crinkle Cookies with a glass of cold milk, a cup of bold coffee, or even a creamy hot chocolate for an indulgent dessert experience. Fresh berries or a dollop of whipped cream can add a refreshing freshness that balances the deep chocolate flavor beautifully.

Creative Ways to Present

For a special occasion, stack your Chocolate Crinkle Cookies on a decorative plate or tiered stand, or package them in a clear box tied with a ribbon to share as a thoughtful homemade gift. You could even sandwich a bit of chocolate ganache or marshmallow fluff between two cookies for a stunning twist.

Make Ahead and Storage

Storing Leftovers

Keep leftover Chocolate Crinkle Cookies in an airtight container at room temperature to maintain their softness for up to a week. This simple storage method ensures your cookies stay fresh and ready whenever a chocolate craving strikes.

Freezing

If you want to make these treats in advance, you can freeze the unbaked dough balls after coating them in powdered sugar, spacing them on a baking sheet. Once frozen solid, transfer them to a freezer bag and bake directly from frozen, adding a minute or two to your baking time.

Reheating

For a warm, just-baked feel, microwave individual cookies for about 10 seconds or warm them in a low oven (300 degrees Fahrenheit) for a few minutes. This brings out their soft, fudgy texture and enhances the chocolate aroma.

FAQs

What makes Chocolate Crinkle Cookies crackle?

The signature crackled appearance is created by rolling the chilled dough balls in powdered sugar before baking. As the cookies expand in the oven, the surface cracks, revealing the dark chocolate dough beneath the snowy sugar coating.

Can I substitute oil with butter in this recipe?

While you can try using melted butter, vegetable oil keeps these cookies exceptionally moist and soft. Butter might change the texture slightly, yielding a firmer cookie, but the flavor will still be delightful.

Why do I need to chill the dough?

Chilling the dough firms it up, making it easier to shape and helps the flavors meld together. It also prevents the cookies from spreading too much while baking, which helps create that classic chewy texture and crinkle effect.

Are these cookies gluten-free?

This recipe uses all-purpose flour, so it is not gluten-free as is. However, you can experiment with a gluten-free flour blend suited for baking to make them safe for gluten-intolerant friends, though the texture may vary slightly.

Can I make these cookies vegan?

To make these Chocolate Crinkle Cookies vegan, substitute the eggs with flax eggs or another egg replacer, and use a plant-based oil. Keep in mind texture and flavor may differ, but they can still be delicious.

Final Thoughts

These Chocolate Crinkle Cookies truly are a magical bake—simple ingredients come together to create a beautiful, fudgy, and gorgeously crackled cookie that’s sure to become a favorite in your home. Whether for a special occasion or just because life calls for a little sweetness, don’t hesitate to dive in and make these classic cookies your own. You’ll love how easy and rewarding they are to bake, and your taste buds will thank you!

Chocolate Crinkle Cookies Recipe

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★★★★★

4.9 from 30 reviews

Deliciously rich and fudgy Chocolate Crinkle Cookies with a crackled powdered sugar coating. These cookies combine deep chocolate flavor with a soft, chewy center and a beautifully crisp exterior, making them an irresistible treat perfect for any occasion.

Author: rami
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 4 hours 30 minutes (including chilling)
Yield: Approximately 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Mix sugar and oil: Using a stand mixer with the paddle attachment or a medium mixing bowl with a handheld mixer, beat together the granulated sugar and vegetable oil on medium-high speed until well combined and smooth.
Add eggs and vanilla: Lower mixer speed to medium-low and add the eggs one at a time, mixing fully after each addition. Then add the vanilla extract and mix until the mixture is completely combined.
Incorporate cocoa and espresso: Add the unsweetened dutch cocoa powder and espresso powder to the mixture. Mix just until incorporated, scraping down the sides of the bowl to ensure even blending.
Add dry ingredients: Add the all-purpose flour, baking powder, and salt to the bowl. Continue mixing until the dough comes together and forms a thick batter.
Chill the dough: Cover the cookie dough tightly with plastic wrap. Refrigerate for at least 4 hours or overnight to allow the dough to firm up for easier handling and better texture.
Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Form and coat cookies: Pour sifted powdered sugar into a shallow bowl. Using a 1½ tablespoon cookie scoop, scoop out portions of dough and roll each into a ball. Roll each dough ball thoroughly in powdered sugar until fully coated.
Bake: Place coated dough balls on the prepared baking sheet spaced about 2 inches apart. Bake for 10 to 12 minutes, or until crackles form on the surface and the edges are set while centers remain soft.
Cool: Allow the cookies to rest on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely. Serve once fully cooled for best texture and flavor.

Notes

You can use regular cocoa powder if Dutch-processed is unavailable, but Dutch cocoa gives a richer flavor and darker color.
The espresso powder enhances the chocolate flavor without adding noticeable coffee taste.
Chilling the dough is important for easy handling and to develop the signature crackled effect.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
To get uniform-sized cookies, use a cookie scoop and roll dough balls evenly in powdered sugar.