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Easy Chocolate Crinkle Cookies Recipe

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4.9 from 91 reviews

These Easy Chocolate Crinkle Cookies are irresistibly soft and fudgy with a perfectly crackled powdered sugar coating. Made with simple pantry ingredients like cocoa powder, espresso powder, and vanilla, these cookies offer a rich chocolate flavor with a hint of espresso that enhances the depth. They are chilled before baking to create their signature crackled appearance and soft centers, making them an ideal treat for chocolatiers of all levels.

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 a paddle attachment or a medium mixing bowl with a handheld mixer set to medium-high speed, beat together the granulated sugar and vegetable oil until well combined and smooth.
  2. Add Eggs and Vanilla: Lower the mixer speed to medium-low. Add the room temperature eggs one at a time, mixing fully after each addition. Then add the vanilla extract and mix until completely incorporated.
  3. Incorporate Cocoa and Espresso Powder: Add 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.
  4. Add Dry Ingredients: Add all-purpose flour, baking powder, and salt to the wet ingredients. Mix on low speed until the dough comes together homogeneously. Be careful not to overmix.
  5. Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 4 hours or up to overnight. Chilling helps develop the flavors and the signature crackle.
  6. Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
  7. Form and Roll Dough Balls: Place the sifted powdered sugar in a shallow bowl. Use a 1 ½ tablespoon cookie scoop to portion the dough, roll each portion into a ball, then roll thoroughly in the powdered sugar until evenly coated.
  8. Arrange and Bake: Space the coated dough balls about 2 inches apart on the prepared baking sheet. Bake in the preheated oven for 10 to 12 minutes, or until cracks appear on the surface, the edges are set, and the centers are still soft.
  9. Cool the Cookies: Let the cookies rest on the baking sheet for a few minutes after baking to firm up. Then transfer to a cooling rack and allow to cool completely before serving to preserve the soft center texture.

Notes

  • Chilling the dough is crucial for the signature crinkle effect and best texture.
  • Room temperature eggs help create a smooth, even dough.
  • Using espresso powder subtly enhances the chocolate flavor without adding coffee taste.
  • Do not overbake; cookies should be soft in the center when removed from the oven.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: chocolate crinkle cookies, easy chocolate cookies, fudgy cookies, holiday cookies, espresso chocolate cookies

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