Description

Delight in these rich and fudgy Chocolate Crinkle Cookies that feature a perfectly cracked powdered sugar crust and a moist, soft center. Infused with espresso powder to enhance the deep chocolate flavor, these cookies are easy to prepare and perfect for any occasion.

Ingredients

Scale

Wet Ingredients

1 ¾ cups granulated sugar
½ cup vegetable oil
4 large eggs, room temperature
1 tablespoon pure vanilla extract

Dry Ingredients

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

Coating

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

Instructions

Combine Sugar and Oil: Using a stand mixer with the paddle attachment or a medium mixing bowl with a handheld mixer, beat the granulated sugar and vegetable oil on medium-high speed until well combined and smooth.
Add Eggs and Vanilla: Reduce mixer speed to medium-low. Gradually add the eggs one at a time, followed by the vanilla extract, mixing thoroughly after each addition until fully incorporated.
Incorporate Cocoa and Espresso: Add the unsweetened dutch cocoa powder and espresso powder to the mixture. Continue to mix just until these ingredients are fully incorporated, scraping down the sides of the bowl to ensure even mixing.
Add Flour, Baking Powder, and Salt: Sift together the all-purpose flour, baking powder, and salt. Gradually add these to the wet ingredients, mixing until the dough comes together into a cohesive mass. Cover the dough tightly with plastic wrap and refrigerate for at least 4 hours or overnight to firm up.
Prepare Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and facilitate even baking.
Roll and Coat Cookie Dough: Place the sifted powdered sugar in a shallow bowl. Using a 1½-tablespoon cookie scoop, form dough balls and roll each ball thoroughly in the powdered sugar until fully coated. Space the coated dough balls about 2 inches apart on the prepared baking sheet to allow room for spreading.
Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, or until you see the characteristic crackles on the surface, the edges appear set, and the centers remain soft. Keep a close eye near the end of baking to avoid overbaking.
Cool and Serve: Let the cookies rest on the baking sheet for several minutes after removing from the oven to set up. Then transfer to a wire rack to cool completely before serving to enjoy their full flavor and texture.

Notes

For best texture, chill the dough for at least 4 hours or overnight; this helps the cookies keep their shape and develop flavor.
Room temperature eggs ensure the batter combines well and results in a tender cookie.
Use Dutch-process cocoa powder for a deeper, smoother chocolate flavor.
If you don’t have espresso powder, you can omit it, but it enhances the chocolate’s richness.
Store cookies in an airtight container at room temperature for up to 5 days.
These cookies freeze well; freeze baked cookies or dough balls for extended storage.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

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