If you’ve been craving a cookie that’s intensely chocolatey with that irresistible crackled sugar shell, you’re in for a treat! This Chocolate Crinkle Cookies Recipe delivers soft, fudgy centers wrapped in crinkly, snow-dusted exteriors — a perfect mix of texture and flavor you’ll want to bake again and again.
Why You Should Make This Recipe
Rich, Deep Chocolate Flavor: Thanks to Dutch process cocoa and espresso powder, these cookies boast an intense, sophisticated chocolate taste that chocolate lovers adore.
Gorgeous Crinkle Appearance: The powdered sugar coating cracks delightfully during baking, giving the cookies their signature charming look.
Soft & Chewy Texture: They’re tender and fudgy within, striking the perfect balance between cakey and chewy.
Really Simple Ingredients: You don’t need any fancy or hard-to-find items — just common pantry staples that come together beautifully.
Ingredients & Substitutions
This Chocolate Crinkle Cookies Recipe calls for straightforward ingredients, each bringing something special to the party: moisture, lift, richness, and that unforgettable cocoa punch. The magic lies in how they all blend to create these crinkled delights.
- All-purpose flour: The backbone that provides the cookie’s structure and balance.
- Dutch process cocoa powder: Gives a smoother, less acidic chocolate flavor and works beautifully with baking powder.
- Baking powder: Helps the cookies rise and develop their tender crumb.
- Espresso powder: A secret weapon to boost the chocolate’s richness without adding coffee flavor.
- Brown & granulated sugars: Brown sugar adds chewiness and moisture, while granulated sugar contributes to the crisp exterior.
- Vegetable oil: Keeps the cookies moist and tender without overpowering flavors.
- Eggs & vanilla extract: Bind everything together and add subtle warmth and aroma.
- Mini semi-sweet chocolate chips: Little pockets of melty chocolate for extra indulgence.
- Powdered sugar: Essential for that classic crinkle effect and a touch of sweetness on top.
How to Make Chocolate Crinkle Cookies Recipe
Step 1: Prepare the Dry Ingredients
Start by whisking together the flour, baking powder, cinnamon, and salt in a medium bowl. This ensures that the leavening agent and spices are evenly distributed throughout your dough, so every bite tastes perfectly balanced.
Step 2: Mix the Cocoa and Sugars
In a large bowl, sift the Dutch process cocoa powder to get rid of any lumps, then whisk in the granulated sugar, brown sugar, espresso powder, and vegetable oil. You’ll want to mix these until they’re well combined—even if the texture looks a little crumbly at first, don’t worry.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time on a low speed, adding the vanilla extract along the way. Scrape the bowl sides as needed to ensure everything gets fully incorporated—this is the point where the dough begins to come together beautifully.
Step 4: Combine Dry and Wet Mixtures
Gently fold the dry ingredient mix into the wet bowl using a spatula. Be patient and thorough so there are no flour pockets hiding in your dough—it should end up a sticky, luscious batter.
Step 5: Chill the Dough
Pop the dough into the fridge for at least two hours or overnight. Chilling firms up the dough, making it easier to handle and enhancing the cookie’s final flavor and texture.
Step 6: Shape and Coat the Cookies
Preheat your oven to 350°F and line a baking sheet with parchment paper. Using a medium cookie scoop or tablespoon, form dough balls about an inch wide. Roll each ball first in granulated sugar, then in powdered sugar to create that signature crackly crust.
Step 7: Bake to Perfection
Bake for 10 to 12 minutes until the edges look firm but the centers are still soft and puffy. Don’t be alarmed if the cookies appear thick immediately after baking—they’ll flatten as they cool into melt-in-your-mouth treats.
How to Serve Chocolate Crinkle Cookies Recipe
Garnishes
For an extra festive touch, dust a little extra powdered sugar over the cookies just before serving, or sprinkle some finely chopped nuts on top right after they come out of the oven for a bit of crunch and a nutty contrast.
Side Dishes
Pair your chocolate crinkles with a cold glass of milk, or balance their richness with a fresh fruit salad or berries. For adults, a cup of rich coffee or a drizzle of salted caramel sauce makes a decadent companion.
Creative Ways to Present
Arrange cookies stacked on a rustic wooden board or in a pretty tin lined with parchment for gifting. You can also sandwich them with a scoop of vanilla ice cream for an indulgent dessert twist that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Chocolate Crinkle Cookies Recipe treats in an airtight container at room temperature for up to 4 days. This keeps them soft while preserving that beautiful crinkle texture.
Freezing
You can freeze the cookie dough balls before baking by placing them on a tray and then transferring to a freezer bag. Bake straight from frozen, just add a couple of extra minutes to the baking time for perfect fresh cookies anytime.
Reheating
Warm leftover cookies in the microwave for 10-15 seconds or in a low oven for a few minutes to bring back that just-baked softness and melty center that makes this recipe irresistible.
FAQs
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Can I use natural cocoa powder instead of Dutch process cocoa?
Natural cocoa powder has a brighter, more acidic flavor and may react differently with the baking powder, potentially affecting the rise and texture. Dutch process is preferred in this recipe for its smoother flavor and reliable rise.
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Why do I need to chill the cookie dough?
Chilling firms up the sticky dough, making it easier to shape, and also allows flavors to meld for a richer taste. It also helps achieve the perfect crinkle effect during baking.
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What can I substitute for espresso powder?
If you don’t have espresso powder, you can skip it or use finely ground instant coffee. Keep in mind that espresso powder deepens the chocolate flavor without adding noticeable coffee taste.
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How do I make more than 20 cookies?
This recipe is easily doubled to make a larger batch. Just multiply all ingredients by two, and be sure to chill and bake in batches for best results.
Final Thoughts
There’s just something so comforting about biting into a warm, fudgy chocolate crinkle cookie. I can’t recommend this Chocolate Crinkle Cookies Recipe enough if you’re looking for a simple, yet wow-worthy treat that can brighten any day. Trust me—once you try these, they’ll become your new go-to for all occasions. Happy baking!
Print
Chocolate Crinkle Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 2 hours 30 minutes
- Yield: 20 two-inch cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich and fudgy Chocolate Crinkle Cookies, characterized by their cracked powdered sugar coating and deeply chocolatey flavor. Perfectly chewy with a hint of espresso to enhance the cocoa, these cookies offer a delightful balance between sweetness and intense chocolate taste. Chilled dough ensures a tender texture and beautiful crinkle pattern upon baking, making them an irresistible treat for any chocolate lover.
Ingredients
Dry Ingredients
- 1 cup all purpose flour (130g)
- 1 teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsweetened Dutch process cocoa powder (50 g)
Sugars and Flavorings
- ½ cup granulated sugar (100g), plus extra for coating
- ⅓ cup + 1 tablespoon brown sugar, packed (75g)
- 2 teaspoons espresso powder
- 2 teaspoons vanilla extract
Wet Ingredients
- ¼ cup vegetable oil (60 mL)
- 2 eggs
Additional
- ¼ cup mini semi sweet chocolate chips
- ½ cup powdered sugar (for coating)
Instructions
- Prepare Dry Mix: In a medium sized bowl, whisk together the all purpose flour, baking powder, ground cinnamon, and salt. Set this dry mixture aside for later.
- Combine Cocoa and Sugars: In a larger bowl (or stand mixer bowl), sift or whisk the Dutch process cocoa powder to eliminate clumps. Add the granulated sugar, brown sugar, espresso powder, and vegetable oil. Mix with a paddle attachment or spoon, breaking up any clumps with the back of a wooden spoon, until combined, although mixture may be crumbly initially due to low liquid content.
- Add Eggs and Vanilla: Reduce mixer speed and add eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla extract as well. Scrape down the bowl sides to ensure even mixing.
- Fold in Dry Ingredients: Using a spatula, gently fold the dry flour mixture into the wet cocoa mixture until all dry ingredients are fully incorporated. The dough will be very sticky at this point.
- Chill Dough: Cover the dough and refrigerate for at least 2 hours or overnight. This chilling step is crucial for texture and handling.
- Preheat Oven: Set the oven rack to the center position, preheat oven to 350°F (175°C), and line a baking sheet with parchment paper.
- Prepare Sugars for Coating: Place extra granulated sugar in one shallow bowl and powdered sugar in another.
- Shape Cookies: Scoop dough into roughly 1-inch balls using a medium (#50) cookie scoop or tablespoon measure. Roll each dough ball first in granulated sugar, then thoroughly coat with powdered sugar. Place coated balls onto the baking sheet spaced about 2 inches apart. Only coat as many balls as fit on the sheet, refrigerate the rest until baking.
- Bake: Bake cookies for 10-12 minutes until edges look firm but centers remain soft. Immediately after removing from oven, cookies will appear puffed but will flatten as they cool.
- Cool: Let cookies rest on baking sheet for 2 minutes or until firm enough to transfer, then move to a wire rack to cool completely.
Notes
- This recipe yields about 20 two-inch cookies but can be doubled for a larger batch.
- Dutch process cocoa powder is preferred as it works better with baking powder, producing optimal rise and flavor; natural cocoa powder may affect texture and flavor.
- Keep dough refrigerated at all times until ready to bake to maintain structure and get the best crinkle effect.
- Store fully cooled cookies at room temperature in an airtight container to keep them fresh.
