Chocolate Crinkle Cookies

5 from 1 vote

Chocolate crinkle cookies with fudgy, brownie-like centers and a thick powdered sugar coating that crackles as they bake. Made with Dutch process cocoa and espresso powder for deep chocolate flavor. I tested and perfected this recipe so you can make it once and know it works.

Prep Time15

Cook Time8

Rest time and chill time4 30

Total Time4 53

Course: Dessert

Cuisine: American

Servings:

Calories: 123kcal

Author: Jennifer Fishkind

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.

Notes

Storage :

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.

Tips:

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.

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