If you are a chocolate lover searching for the perfect combination of fudgy texture and a beautiful powdered sugar crackled surface, you have to try this Chocolate Crinkle Cookies Recipe. These cookies marry the rich intensity of cocoa with a soft, melt-in-your-mouth center that will keep you coming back for more. With just the right balance of sweetness, a hint of espresso to deepen the chocolate flavor, and a satisfying chew, this classic cookie is an irresistible treat for any occasion. Once you make these, they’ll quickly become one of your favorite go-to desserts for cozy afternoons and festive celebrations alike.
Ingredients You’ll Need
Gathering the ingredients for this Chocolate Crinkle Cookies Recipe is refreshingly simple yet essential to achieving that perfect bite. Each component plays a vital role, whether it’s the rich cocoa powder for depth, the eggs for structure, or the powdered sugar that creates the signature crinkle effect.
- All-purpose flour: The foundation that provides structure and balance to our cookies.
- Unsweetened cocoa powder: Adds deep, intense chocolate flavor with no added sweetness.
- Baking powder: Helps the cookies rise slightly and develop that perfect soft texture.
- Kosher salt: Enhances and highlights the chocolate’s flavor.
- Granulated sugar: Sweetens and helps with the cookie’s slight crisp edges.
- Brown sugar: Adds moisture and a subtle caramel note that complements the chocolate.
- Vegetable oil: Keeps the cookies tender and moist for that melt-in-your-mouth feel.
- Large eggs: Bind the dough and contribute to the cookie’s chewy texture.
- Pure vanilla extract: Elevates the overall flavor with its warm aromatic notes.
- Espresso powder (optional): Intensifies the chocolate taste without adding coffee flavor.
- Mini chocolate chips (optional): Introduce little bursts of melty chocolate throughout each bite.
- Powdered sugar: Coats the dough balls to create the iconic crinkle pattern during baking.
How to Make Chocolate Crinkle Cookies Recipe
Step 1: Mix the Dry Ingredients
Begin by whisking together the all-purpose flour, unsweetened cocoa powder, baking powder, and kosher salt in a medium bowl. This ensures the cocoa and leavening agents are evenly distributed, which is crucial for consistent flavor and cookie rise.
Step 2: Combine the Wet Ingredients
In a separate large bowl, vigorously whisk the granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and optional espresso powder until the mixture is smooth and homogenous, setting the stage for a luscious dough.
Step 3: Bring It All Together
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined to avoid overworking the dough—this will keep your cookies tender rather than tough. Then fold in the mini chocolate chips if you’re using them, distributing those melty gems evenly for delightful pockets of chocolate.
Step 4: Chill the Dough
Cover the dough with plastic wrap or a lid and refrigerate it for at least 2 hours. Chilling firms up the dough, which helps the cookies maintain their shape and develop those stunning cracks when baked.
Step 5: Prepare for Baking
When ready, preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper so your cookies bake evenly without sticking.
Step 6: Shape and Coat the Cookies
Roll the chilled dough into 1-inch balls. Generously coat each ball in powdered sugar—the thicker the coating, the more dramatic the crackle effect. Space the cookies about 2 inches apart on your prepared baking sheets to allow for spreading.
Step 7: Bake and Cool
Bake your cookies for 8 to 10 minutes. You’ll know they’re done when the edges firm up but the centers remain soft and slightly underbaked. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting time lets the cookies set perfectly without losing their delicate texture.
How to Serve Chocolate Crinkle Cookies Recipe
Garnishes
While these beautiful cookies are perfect as is, a light dusting of extra powdered sugar right before serving adds an elegant snowy touch perfect for holidays and gatherings. Alternatively, a drizzle of melted white chocolate can add both visual appeal and another layer of sweetness.
Side Dishes
Chocolate Crinkle Cookies pair beautifully with a cold glass of milk, a cup of rich coffee, or even a smooth hot chocolate. Their fudgy softness complements creamy or warm beverages, making them a delightful treat for any break time.
Creative Ways to Present
For special occasions, arrange your Chocolate Crinkle Cookies Recipe on a pretty platter lined with parchment and sprigs of fresh mint or edible flowers for a burst of color. You can also sandwich a scoop of vanilla ice cream between two cookies for an irresistible dessert twist.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature to keep them soft and chewy for up to 4 days. Placing a slice of bread in the container can help maintain moisture and prevent them from drying out.
Freezing
If you want to make these cookies well in advance, you can freeze the unbaked cookie dough balls after coating them in powdered sugar. Freeze them on a baking sheet until firm, then transfer to a zip-top bag for up to 3 months. When ready to bake, bake from frozen, adding 1-2 minutes to the baking time.
Reheating
To enjoy your cookies warm, reheat them in a microwave for 10-15 seconds or in an oven set to 300 degrees Fahrenheit for about 5 minutes. This brings back that freshly-baked softness and enhances their chocolate aroma.
FAQs
Can I use regular cocoa powder instead of Dutch-processed?
Yes! Regular unsweetened cocoa powder works perfectly in this Chocolate Crinkle Cookies Recipe. Just keep in mind that Dutch-processed cocoa is less acidic and has a smoother flavor, but your cookies will still be delicious without it.
What if I don’t have espresso powder? Will the cookies still taste good?
Absolutely! The espresso powder is optional and only used to enhance the chocolate flavor subtly. If you skip it, your cookies will still be rich, fudgy, and utterly delightful.
Why do I need to chill the dough before baking?
Chilling the dough helps solidify the fats in the cookie, preventing them from spreading too much while baking. It also develops the flavors and ensures that beautiful crackled powdered sugar surface every time.
Can I make the cookies larger or smaller? How will that affect baking time?
You can adjust cookie size, but smaller cookies will bake faster (around 6-8 minutes), and larger ones may need 12 or more minutes. Just watch closely to avoid overbaking and keep those fudgy centers intact.
How should I store baked Chocolate Crinkle Cookies to keep them fresh?
Place cooled cookies in an airtight container at room temperature. Adding a slice of bread inside helps maintain moisture. Avoid refrigeration, as it can dry them out quickly.
Final Thoughts
This Chocolate Crinkle Cookies Recipe is truly a treasure for anyone who loves rich chocolate and tender, chewy cookies with a whimsical powdered sugar crackle. It’s straightforward enough for a weekday bake but special enough to impress friends and family. Give it a try—you might just find your new favorite cookie that everyone will ask you to make again and again.
Print
Chocolate Crinkle Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Crinkle Cookies are fudgy, rich, and perfectly soft with a crackled powdered sugar coating. Ideal as a festive treat or any time you crave a chocolate delight, these cookies combine cocoa, espresso powder, and mini chocolate chips to create deep chocolate flavor with a tender, chewy texture.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (120 grams)
- ½ cup unsweetened cocoa powder (42 grams)
- 1 teaspoon baking powder (4 grams)
- ¼ teaspoon kosher salt
Wet Ingredients
- ½ cup granulated sugar (100 grams)
- ¼ cup brown sugar (53 grams)
- ¼ cup vegetable oil (50 grams)
- 2 large eggs (100 grams)
- 1 teaspoon pure vanilla extract (4 grams)
- ½ teaspoon espresso powder (1 gram, optional)
Add-ins
- ½ cup mini chocolate chips (89 grams, optional)
Coating
- 1 cup powdered sugar (113 grams, for coating the cookies)
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and kosher salt until evenly mixed.
- Mix Wet Ingredients: In a separate large bowl, whisk the granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and espresso powder until the mixture is smooth and well blended.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients and stir gently until just combined. Fold in the mini chocolate chips evenly, being careful not to overmix the dough to keep the cookies tender.
- Chill Dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 2 hours to firm up for easier rolling and better texture.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Form and Coat Cookies: Roll the dough into 1-inch balls. Coat each ball generously in powdered sugar, then place them about 2 inches apart on the prepared baking sheets to allow for spreading.
- Bake and Cool: Bake the cookies for 8-10 minutes until the edges are set but the centers remain soft. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up perfectly.
Notes
- Chilling the dough is crucial for preventing excessive spreading during baking and helps achieve a fudgy texture.
- Espresso powder enhances the chocolate flavor but can be omitted if unavailable or undesired.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Rolling the dough balls generously in powdered sugar ensures the signature crinkled crackle on top after baking.
