Vintage Chocolate Crinkle Cookies Recipe
Vintage Chocolate Crinkle Cookies are rich, fudgy, and beautifully cracked chocolate cookies coated in powdered sugar, offering a perfect balance of chocolate intensity and a soft, chewy texture. These classic cookies are made using dutch-processed cocoa and espresso powder to deepen the chocolate flavor, chilled for enhanced texture, and baked to reveal their signature crinkly tops. A nostalgic favorite perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 4 hours 30 minutes (including chilling)
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookie Dough
- 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
For Rolling
- 1 cup powdered sugar, sifted
Instructions
- Mix Sugar and Oil: Using a stand mixer with the paddle attachment or a medium bowl with a handheld mixer at medium-high speed, beat together granulated sugar and vegetable oil until well combined.
- Add Eggs and Vanilla: Lower mixer speed to medium-low and add eggs one at a time, then add vanilla extract. Mix until fully combined.
- Incorporate Cocoa and Espresso: Add unsweetened dutch cocoa powder and espresso powder, mixing just until incorporated. Scrape mixing bowl sides to ensure even blending.
- Add Dry Ingredients: Stir in all purpose flour, baking powder, and salt until the dough comes together. Avoid overmixing.
- Chill Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 4 hours or overnight for best crackle effect.
- Preheat Oven: Heat oven to 350°F (177°C). Line a baking sheet with parchment paper.
- Form and Coat Cookies: Place sifted powdered sugar in a shallow bowl. Use a 1 ½ tablespoon cookie scoop to portion dough, roll into balls, then roll each ball thoroughly in powdered sugar coating.
- Bake: Arrange dough balls spaced 2 inches apart on the baking sheet. Bake for 10 to 12 minutes until cracks appear on the surface, edges are set, and centers remain soft.
- Cool: Let cookies rest on the baking sheet a few minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough longer enhances the crackled appearance of the cookies.
- Use dutch-processed cocoa powder for rich dark color and flavor; plain cocoa will not produce the same effect.
- Room temperature eggs help create a smoother batter and better incorporation.
- Be careful not to overbake to maintain soft centers.
Keywords: chocolate crinkle cookies, vintage cookies, fudgy cookies, chocolate cookies, holiday cookies
