The BEST Chocolate Crinkle Cookies Dessert Recipe
Discover the ultimate chocolate crinkle cookies recipe that delivers rich, fudgy bites wrapped in a crackled powdered sugar crust.
Perfect for holidays or anytime you crave chocolate bliss, these cookies are simple to make and irresistibly delicious.
Fudgy Chocolate Espresso Crinkle Cookies
The first time I baked crinkles — those delightful, cracked chocolate cookies that are perfectly balanced between a biscuit and a cake — was many years ago.
They were part of a festive assortment of bredeles (Christmass biscuits) I made for a special order, and their charm left an unforgettable impression.
I don’t know why I never kept that first crinkle cookie recipe—it was truly a delight.
Years later, I tried making crinkles again, not just once or twice, but many times, yet I could never quite recreate the same magic. That is, until I discovered this recipe.
This version uses vegetable oil instead of butter, and while the method has changed, the result is every bit as delicious as I remember.
One thing that truly surprised me was the importance of the dough’s resting time. Much like madeleines, the dough needs to chill for at least 4 hours, or ideally overnight, to achieve the best texture and flavor.
Resist the temptation to skip this step! At room temperature, the dough is incredibly sticky, making it difficult to handle. Chilling it thoroughly not only makes shaping small, uniform balls a breeze but also ensures the cookies bake beautifully.
During baking, the dough balls will spread slightly like cookies, then puff up, creating the signature crackled surface that makes crinkles so irresistible. It’s this unique texture and charming appearance that make them a standout treat.
Ingredients you need for the crinkles cookies
- 1 cup (250 ml) unsweetened cocoa powder
- 1 ½ cups granulated sugar
- ½ cup sunflower oil
- 4 medium eggs
- 2 tsp vanilla sugar or vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp finely ground instant coffee powder
- ¼ tsp salt
- Icing sugar (for coating)
How to make chocolate crinkle cookies
- Prepare Dry Ingredients: Sift together the flour, baking powder, salt, and instant coffee in a bowl. Set aside.
- Mix Wet Ingredients:
- In a mixer bowl, combine cocoa powder, sunflower oil, and sugar.
- Using the flat beater attachment (K-beater), mix until well combined, scraping down the sides as needed.
- Incorporate Eggs: Add the eggs one at a time, mixing thoroughly after each addition until the batter is smooth.
- Add Vanilla: Mix in the vanilla sugar or extract for extra flavor.
- Combine Dry and Wet Ingredients: Gradually add the sifted flour mixture in small portions while mixing. Avoid overmixing to maintain the dough’s texture. Scrape the sides to ensure the mixture is uniform.
- Chill the Dough: Cover the bowl with cling film and refrigerate for at least 4 hours, or overnight for easier handling.
Shaping and Baking
- Form the Cookies:
- After chilling, take the dough out and shape it into walnut-sized balls using lightly floured hands.
- Roll each ball generously in sifted powdered sugar to coat.
- Place the coated balls on a baking tray lined with parchment paper.
- Bake: Preheat the oven to 175°C (350°F). Bake the cookies for 10–12 minutes (adjust for your oven type; fan ovens may require less time).
- Cool and Store: Allow the cookies to cool slightly before transferring them to a wire rack. Once completely cooled, store them in an airtight container.
How to Store Chocolate Crinkle Cookies
To keep your chocolate crinkle cookies fresh and delicious, follow these simple steps:
– Cool Completely: Allow the cookies to cool fully on a wire rack before storing to prevent condensation and sogginess.
– Airtight Container: Place the cookies in an airtight container to preserve their texture and flavor. Use layers of parchment or wax paper between the cookies to avoid sticking.
– Room Temperature Storage: Store the container at room temperature, away from heat or direct sunlight. The cookies will stay fresh for up to 5–7 days.
– Freezing for Long-Term Storage:
- Place the cookies in a freezer-safe bag or container. Use parchment paper between layers to prevent sticking.
- Seal tightly, removing as much air as possible.
- Freeze for up to 3 months.
- To serve, let them thaw at room temperature for about 30 minutes.
Other desserts to try
How to Make Perfect Chocolate Crinkle Cookies
Ingredients
- 1 cup unsweetened cocoa powder
- 1 ½ cups granulated sugar
- ½ cup sunflower oil
- 4 medium eggs
- 2 tsp vanilla sugar or vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp finely ground instant coffee powder
- ¼ tsp salt
- Icing sugar for coating
Instructions
- Sift together the flour, baking powder, salt, and instant coffee in a bowl. Set aside.
- In a mixer bowl, combine cocoa powder, sunflower oil, and sugar.
- Using the flat beater attachment (K-beater), mix until well combined, scraping down the sides as needed.
- Add the eggs one at a time, mixing thoroughly after each addition until the batter is smooth.
- Mix in the vanilla sugar or extract for extra flavor.
- Gradually add the sifted flour mixture in small portions while mixing. Avoid overmixing to maintain the dough’s texture. Scrape the sides to ensure the mixture is uniform.
- Cover the bowl with cling film and refrigerate for at least 4 hours, or overnight for easier handling.
- After chilling, take the dough out and shape it into walnut-sized balls using lightly floured hands.
- Roll each ball generously in sifted powdered sugar to coat.
- Place the coated balls on a baking tray lined with parchment paper.
- Preheat the oven to 175°C (350°F). Bake the cookies for 10–12 minutes (adjust for your oven type; fan ovens may require less time).
- Allow the cookies to cool slightly before transferring them to a wire rack. Once completely cooled, store them in an airtight container.
