There’s something about a tray of Chocolate Crinkle Cookies that feels like Sunday afternoons on the porch—warm oven, soft jazz on the radio, and a grandmother’s apron tied around your waist. These cookies are the kind that follow you into the kitchen for seconds and keep you smiling all evening. They’re simple, a little fudgy in the middle, and dusted with powdered sugar like a little Southern snowfall.
Why make this recipe
Because these crinkles are comfort in cookie form — quick to mix, patient enough to chill overnight, and perfectly reliable for holidays, school lunches, or a quiet cup of coffee on the back steps. They bring folks together and make a house feel like home.
How to make Chocolate Crinkle Cookies
Ingredients:
- 1 3/4 cups granulated sugar
- 1/2 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
- 1/2 teaspoon table salt
- 1 cup powdered sugar, sifted (for rolling dough balls in)
Directions:
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. Lower the mixer speed to medium low. Add the room temperature eggs, one at a time, and the vanilla until completely combined. 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. 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. Preheat the oven to 350F. Line a baking sheet with parchment paper. Add the sifted powdered sugar to a shallow bowl. Use a 1 1/2 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 10 to 12 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.
How to serve Chocolate Crinkle Cookies
Serve them on a mismatched plate with a big glass of milk or a steaming mug of chicory coffee. These are lovely plated alongside soft butter cookies or a slice of lemon pound cake, but honestly—stack them on a cake stand and let neighbors help themselves. They’re best at room temperature, where the edges are set and the centers remain tender.
How to store Chocolate Crinkle Cookies
Keep cookies in an airtight container at room temperature for up to 4 days. If you want to hold them longer, layer parchment between rows and freeze for up to 3 months; thaw on the counter for about an hour before serving so that powdered sugar looks freshly fallen again.
Tips to make Chocolate Crinkle Cookies
- Chill the dough: Don’t skip the 4-hour chill — it makes those beautiful crackles and keeps the centers soft.
- Use room-temperature eggs: They emulsify better with the oil and give a finer crumb.
- Sift that powdered sugar: It helps get an even, bright coating and those classic crinkle lines.
- Watch the bake time: 10–12 minutes usually does it; aim for set edges and a slightly soft center because they’ll firm up as they cool.
- For deeper chocolate flavor: Use good Dutch-process cocoa and the teaspoon of espresso powder — it wakes up the chocolate without tasting like coffee.
Variations (if any)
- Double chocolate: Fold in 1/2 cup mini chocolate chips for extra melty goodness.
- Orange-chocolate: Add 1 teaspoon finely grated orange zest to the dough for a citrus lift.
- Nutty crinkle: Gently fold in 1/2 cup chopped toasted pecans for a Southern twist.
- Peppermint: Stir in 1/2 teaspoon peppermint extract and roll in a mix of powdered sugar and crushed candy canes for holiday cheer.
FAQs
Q: Can I skip the espresso powder?
A: Yes, you can omit it. The espresso powder only enhances the chocolate flavor; it won’t make the cookies taste like coffee.
Q: Why do my crinkle cookies not crackle?
A: Usually that means the dough wasn’t chilled long enough or was rolled too warm. Make sure the dough is well chilled and the cookie balls are generously coated in powdered sugar before baking.
Q: Can I make the dough and bake from frozen?
A: You can freeze the dough balls on a tray, then transfer to a freezer bag. Bake from frozen, adding a minute or two to the bake time, but watch them closely so edges don’t overbake.
Q: How do I get the centers fudgy but not underbaked?
A: Rely on the visual cue: set edges and soft centers. Remove from oven at that moment and let cookies rest on the baking sheet; they’ll finish gently and stay fudgy.
Q: Can I use butter instead of oil?
A: You can, though the texture will be slightly different—using melted, cooled butter will give a richer flavor but may make the cookies a touch firmer at the edges.
Conclusion
If you want a few extra ideas or another take on the classic, try this Preppy Kitchen’s Chocolate Crinkle Cookies Recipe for an easy-to-follow version, or peek at Sally’s Double Chocolate Crinkle Cookies for a richer, double-chocolate spin. Pull up a chair, warm a pan of cookies, and let the small, sweet moments turn into memories—there’s always room at my kitchen table for one more.
Chocolate Crinkle Cookies
Ingredients
Method
- In a stand mixer with the paddle attachment or using a handheld mixer, beat together the granulated sugar and vegetable oil until well combined.
- On medium low speed, add the room temperature eggs, one at a time, followed by the vanilla extract until completely combined.
- Add in the cocoa powder and espresso powder, mixing until incorporated; be sure to scrape the sides of the mixing bowl.
- Add the flour, baking powder, and salt, and continue to mix until the dough forms.
- Cover the dough tightly with plastic wrap and chill in the refrigerator for 4 hours, or overnight.
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Place sifted powdered sugar in a shallow bowl.
- Using a 1 1/2 tablespoon cookie scoop, scoop the chilled dough and roll into balls.
- Roll each dough ball in powdered sugar until well coated.
- Space the coated cookie balls 2 inches apart on the prepared baking sheet.
- Bake for 10 to 12 minutes, until cracks form on the surface and the edges are set while the centers remain soft.
- Let the cookies rest on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely.