Introduction

Vintage Chocolate Crinkle Cookies are a timeless treat with a rich, fudgy center and a delicate crackled exterior. These cookies combine deep chocolate flavor with a soft texture, perfect for any chocolate lover’s cookie jar.

A tall stack of five chocolate crinkle cookies is shown, each cookie having a dark, rich chocolate base covered with a thick layer of white powdered sugar that cracks open as the cookies bake, creating a rough, textured pattern. The top cookie has a bite taken out of it, revealing a moist, dark chocolate inside. The cookies are soft and thick, stacked directly on a wooden surface replaced with a white marbled texture. The background is blurred with soft warm tones. 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 and 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 each is fully incorporated.
Step 3: Add the cocoa powder and espresso powder, mixing just until combined. Scrape the sides of the bowl to ensure even mixing.
Step 4: Add the all-purpose flour, baking powder, and salt. Continue mixing until the dough comes together into a thick consistency.
Step 5: Cover the dough tightly with plastic wrap and chill in the refrigerator for 4 hours or overnight to develop flavor and texture.
Step 6: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 7: Place the sifted powdered sugar in a shallow bowl. Using a 1½-tablespoon cookie scoop, form dough balls and roll each one in the powdered sugar until well coated.
Step 8: Arrange the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Step 9: Bake for 10 to 12 minutes, or until crackles form on the surface, edges are set, and the centers remain soft.
Step 10: Let the cookies rest on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Serve once cooled.

Tips & Variations

For more pronounced crackles, allow the dough to chill longer in the fridge, up to overnight.
Use Dutch-processed cocoa powder for a darker, richer chocolate flavor; regular unsweetened cocoa will work but may alter the color.
Espresso powder enhances the chocolate flavor but can be omitted if unavailable.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a sealed container for up to three months. To reheat, warm briefly in a microwave or oven to restore softness.

How to Serve

A stack of four round chocolate crinkle cookies is shown, each covered with cracked white powdered sugar that contrasts with the dark, rich chocolate color beneath. The top cookie has a bite taken out of it, revealing its soft and moist inner texture, which is deep dark brown with a slightly chewy appearance. The cookies have a rough, cracked surface with pale white patches scattered unevenly, giving them a cracked icy look. They are placed one on top of the other against a blurred background, on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance. Keeping it chilled not only makes it easier to handle but also enhances the cookie’s crackled appearance and flavor.

Why do my cookies not have crackles on top?

Proper chilling of the dough is crucial for crackle formation. Make sure the dough is well chilled before baking, and roll it generously in powdered sugar. Also, avoid overbaking to keep the crackled surface pronounced.