Dessert

Chocolate Crinkle Cookies Recipe

ByAiden Wells January 26, 2026January 26, 2026

Introduction

Chocolate Crinkle Cookies are rich, fudgy treats with a delightful crackled powdered sugar coating. These cookies are soft on the inside and slightly crisp on the edges, making them a perfect indulgence for any chocolate lover.

The image shows seven round chocolate cookies with a cracked surface, each covered in a layer of white powdered sugar that fills the cracks, creating a striking contrast with the dark brown cookie base. The cookies have a rough, slightly uneven texture and are arranged on a rustic wooden surface. The powdered sugar layer looks thick but fragile, with some areas revealing more of the cookie underneath through deeper cracks. The cookies are placed close to each other, occupying the whole frame in a tight composition. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 cup powdered sugar, sifted (for rolling dough balls in)

Instructions

Step 1: Using a stand mixer with the paddle attachment or a medium mixing bowl with a handheld mixer on medium-high speed, beat together the granulated sugar and vegetable oil until well combined.
Step 2: Lower the mixer speed to medium-low. Add the eggs one at a time, followed by the vanilla extract, mixing until fully incorporated.
Step 3: Add the unsweetened cocoa powder and espresso powder. Mix just until combined, scraping down the sides of the bowl as needed.
Step 4: Incorporate the flour, baking powder, and salt. Mix until the dough comes together. Cover tightly with plastic wrap and chill in the refrigerator for 4 hours or overnight.
Step 5: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Step 6: Place sifted powdered sugar in a shallow bowl.
Step 7: Use a 1 ½ tablespoon cookie scoop to portion the dough. Roll each dough ball in the powdered sugar until well coated. Place the cookies 2 inches apart on the prepared baking sheet.
Step 8: Bake for 10 to 12 minutes, until cracks appear on the surface and the edges are set but the centers remain soft. Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Chilling the dough overnight improves flavor and helps achieve the perfect crackled surface.
For extra richness, substitute half the vegetable oil with melted butter.
Add a handful of chocolate chips or chopped nuts for added texture.

Storage

Store the cookies in an airtight container at room temperature for up to one week. To keep them fresh longer, freeze in a sealed container for up to three months. Reheat gently in a warm oven for a few minutes for a freshly baked feel.

How to Serve

Seven round chocolate cookies are scattered on a white marbled wooden surface, each cookie covered with a cracked layer of white powdered sugar that reveals the dark brown chocolate underneath. The cookies have a rough, textured surface with an irregular cracked pattern, showing a contrast between the bright white sugar and deep brown chocolate dough. The cracks are wide, creating an almost mosaic-like effect on the cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why do the cookies need to be chilled?

Chilling the dough firms it up, making it easier to handle and helps the cookies maintain their shape while baking. It also allows the flavors to develop more fully.