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Chocolate crinkle cookies are one of those recipes I keep coming back to all year long. They disappear at bake sales and after-school snack time as fast as they do during the holidays
The fudgy, brownie-like centers, the thick powdered sugar coating, and that moment when the cracks appear in the oven. I never get tired of watching it happen.
I used to make these with my sister growing up. We would stand in front of the oven waiting for the crinkle to show up. The powdered sugar was always our thing. We were generous with it, and it became kind of our signature. I still think about those batches every time I make these now.
What makes my version worth trying is the espresso powder. It is not optional, and it does not taste like coffee once these are baked. What it does is deepen the chocolate in a way that Dutch process cocoa alone cannot do.
The other thing is bake time. I tested these at every mark and found that 8 to 10 minutes, starting to check at 8, is where you get that fudgy, brownie-like center. Every extra minute past that dries them out a little.
I’ve tested and perfected this recipe so you can make it once and know it works. If you love chocolate cookies, my Red Velvet Crinkle Cookies are another easy favorite, and my Brownie Cool Whip Cookies are on heavy rotation in our house.
Key Ingredients
- Granulated sugar – sweetens the cookies; swap white sugar with brown sugar for a richer taste.
- Vegetable oil – keeps the dough moist; melted butter adds richness. Canola oil or grapeseed oil also work as neutral-flavored swaps.
- Eggs (room temperature) – add structure and chewiness.
- Vanilla extract – balances and warms the chocolate flavor.
- Dutch-process cocoa powder – gives deep chocolate flavor and dark color. Unsweetened cocoa powder can be used instead, but the cookies will be slightly lighter in color and flavor.
- Espresso powder (optional) – enhances the chocolate flavor.
- All-purpose flour – measure by spooning and leveling for accuracy.
- Baking powder – helps the cookies rise.
- Salt – balances sweetness.
- Powdered sugar (also called confectioner’s sugar) – coats the dough balls and creates the signature crinkle look.
See the recipe card for full information on ingredients and quantities.
How to Make Chocolate Crinkle Cookies
Step 1: Beat the sugar and oil. Using a stand mixer with the paddle attachment or a handheld mixer on medium-high speed, beat together 1¾ cups granulated sugar and ½ cup vegetable oil until well combined and the mixture looks glossy.
Step 2: Add the eggs and vanilla. Lower the mixer to medium-low speed. Add 4 room-temperature eggs one at a time, letting each fully incorporate before adding the next. Mix in 1 tablespoon pure vanilla extract.
Step 3: Mix in cocoa and espresso. Before adding anything, mix 1 cup Dutch process cocoa powder and 1 teaspoon espresso powder together in a small bowl and sift them. Add the sifted mixture to the batter and mix until incorporated, then scrape down the sides of the bowl. Do not overmix.
Step 4: Add the dry ingredients and chill. Add 2 cups spooned-and-leveled all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Mix until the dough comes together. Cover tightly with plastic wrap and refrigerate for at least 4 hours, or overnight for the most defined crinkles.
Step 5: Prep for baking. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Add 1 cup sifted powdered sugar to a shallow bowl.
Step 6: Scoop and roll. Use a 1½-tablespoon cookie scoop to portion the chilled dough, then roll each ball in the powdered sugar until well coated. Space 2 inches apart on the prepared baking sheet. Keep any unbaked dough balls in the fridge while each batch bakes, since the dough gets sticky fast.
Step 7: Bake. Bake for 8 to 10 minutes, starting to check at 8 minutes. The crinkles will appear on the surface, the outer edges will be set, and the center will still look a little soft. That is correct; they finish cooking on the pan.
Step 8: Cool. Let the cookies rest on the baking sheet for a few minutes before transferring to a wire rack. Wait until they are completely cooled before serving. This recipe makes about 34 cookies.
Recipe Tips
Sift the espresso powder into the cocoa before mixing. Adding them separately can create pockets of espresso flavor. Sift them together first and you get consistent depth throughout every cookie.
Work in batches when rolling. The dough gets sticky fast as it warms up. Only scoop and roll what fits on one baking sheet at a time, and keep the rest of the dough in the fridge. A little powdered sugar on your hands makes rolling much easier.
Start checking at 8 minutes. Every oven runs differently, and the centers will look underdone when you pull them. That is what you want; they set up on the pan as they cool. If they look fully baked in the oven, they will be overdone.
More chill time means more defined crinkles. Four hours gets you there, but 7 to 8 hours or overnight is where the crinkle pattern really gets sharp. If you are baking these for something important, plan ahead.
Roll generously in powdered sugar. A thin coat will mostly disappear in the oven. Coat the dough balls well so the crinkle contrast stays visible after baking.
Keep dough ball size consistent. The size of your dough ball affects how much the cookies spread. A 1½-tablespoon scoop keeps things even and gets you to about 34 cookies total.
Substitutions & Variations
Cocoa powder: Plain unsweetened cocoa works if that is all you have, but the cookies will bake up noticeably lighter in color. Dutch process is worth seeking out for this recipe.
Vegetable oil: Canola oil is a direct swap. Both are neutral-flavored and will not change the texture.
Peppermint crinkles: Add ½ teaspoon peppermint extract along with the vanilla. Keep everything else the same. These are a fun variation for the holidays.
Double chocolate: Fold in ½ cup mini chocolate chips after the dough comes together and before chilling. The chips add little bursts of chocolate in every bite.
How to Store Chocolate Crinkle Cookies
- Store cooled cookies in an airtight container at room temperature for up to 5 days. If you need to stack them, put a piece of parchment or wax paper between layers to keep them soft and prevent sticking.
- These freeze well. Cool completely first, then store in an airtight container or freezer bag for up to 3 months with parchment between layers. Thaw at room temperature before serving, and know that the powdered sugar coating may look a little different after freezing.
Frequently Asked Questions
The two most common reasons are that the dough was not chilled long enough, or the oven was not fully preheated. The dough needs at least 4 hours of chill time to be cold enough to create the crinkle pattern. Make sure the oven is fully up to 350°F before the first pan goes in.
The dough was probably not cold enough when it went into the oven. Make sure you are chilling the dough for the full 4 hours minimum, and keep unbaked dough balls in the refrigerator between batches. Dough that warms up too much will spread flat before the crinkles have a chance to form.
That is a completely different recipe with a different texture and process. This is the from-scratch version made with Dutch process cocoa, espresso powder, and a longer chill time. The results are noticeably different from a cake mix version.
Store them in an airtight container at room temperature. An old trick that works: add a slice of bread to the container. The bread holds moisture and helps keep the cookies from drying out over time.
I have not tested a gluten-free version of this recipe. A 1:1 gluten-free flour blend may work, but I cannot confirm the results since it is untested. If you try it, I would love to hear how it goes in the comments.
Yes. Without chilling, the dough is too soft and sticky to roll into clean balls, and the cookies will spread flat in the oven without forming crinkles. The chill time is what makes the texture and the crack both happen.
More Cookie Recipes You’ll Love
Chocolate Crinkle Cookies
Ingredients
- 1¾ 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
- Using either a stand mixer with the paddle attachment, or a medium size mixing bowl and a handheld mixer on medium high speed, beat together the granulated sugar and vegetable oil until well combined.1¾ cups granulated sugar, ½ cup vegetable oil
- Lower the mixer speed to medium low. Add the room temperature eggs, one at a time, and the vanilla until completely combined.4 large eggs, 1 tablespoon pure vanilla extract
- Add in the cocoa powder and espresso powder, and continue to mix just until incorporated. Be sure to scrape the sides of the mixing bowl.1 cup unsweetened dutch cocoa powder, 1 teaspoon espresso powder
- Next add the flour, baking powder and salt. Continue to mix until the dough comes together. Cover tightly with plastic wrap and chill in the refrigerator for 4 hours to overnight.2 cups all purpose flour, 2 teaspoons baking powder, ½ teaspoon table salt
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Add the sifted powdered sugar to a shallow bowl.1 cup powdered sugar
- Use a 1 ½ – tablespoon cookie scoop to scoop the cookie dough and roll into a ball. Roll the dough ball in the powdered sugar until well coated. Space the coated cookie dough balls 2 inches apart.
- Bake for 8 to 10 minutes, or until the crackles appear on the surface of the cookies, the outer edges are set and the center is soft. Allow the cookies to rest on the baking sheet for a few minutes before transferring to a cooling rack. Serve once the cookies are completely cooled.
Jenn’s Notes
- Store: Place chocolate cookies in an airtight container in a single layer. If stacking is necessary, separate layers with parchment or wax paper to keep them soft and prevent sticking.
- Freeze: Freeze cooled cookies up to 3 months. Thaw at room temperature before serving (note: appearance may change slightly).
- Make ahead: Chill dough up to 48 hours before baking, or freeze rolled dough balls (already coated in sugar) and bake from frozen, adding 1-2 minutes to the bake time.
- The longer the dough chills, the more defined the crinkles, aim for at least 7-8 hours if you can.
- Don’t overbake. Pull the cookies when the edges are just set and the centers still look slightly underdone. They firm up as they cool, and underbaking is the secret to that fudgy, brownie-like center.
- Work quickly when rolling. The dough gets sticky as it warms up. Keep unrolled dough in the fridge between batches, and a little powdered sugar on your hands makes rolling much easier.
- Roll generously in powdered sugar for bold contrast.
- Bake one tray at a time for even results.
- Fold in mini chocolate chips for extra fudginess.
This is by far the best chocolate cookie recipe I have used! They crinkled perfectly! I am new to using expresso powder in my chocolate goodies and I will never make a chocolate cookie or cake without it 😁
Sooooo glad you enjoyed them!! We truly appreciate the feedback!