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Vintage Chocolate Crinkle Cookies
Emily

Vintage Chocolate Crinkle Cookies

Classic soft and fudgy chocolate crinkle cookies with crisp powdered sugar crackles. A timeless holiday favorite.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 4 hours 32 minutes
Servings: 36 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups granulated sugar
  • 1/2 cup vegetable oil
  • 4 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 1 cup unsweetened Dutch cocoa powder
  • 1 tsp espresso powder
  • 2 cups all-purpose flour, spooned and leveled
  • 2 tsp baking powder
  • 1/2 tsp table salt
  • 1 cup powdered sugar, sifted (for rolling)

Equipment

  • Stand mixer or hand mixer
  • Mixing bowls
  • cookie scoop 1½ tablespoon size
  • Baking sheet
  • Parchment paper

Method
 

  1. Beat granulated sugar and vegetable oil together until fully combined.
  2. Add eggs one at a time, mixing well after each. Mix in vanilla extract.
  3. Mix in cocoa powder and espresso powder just until incorporated, scraping bowl as needed.
  4. Add flour, baking powder, and salt. Mix until dough forms. Cover and chill 4 hours or overnight.
  5. Preheat oven to 350°F (175°C). Scoop dough into balls and roll generously in powdered sugar.
  6. Bake 10–12 minutes until crackled and set on edges but soft in the center. Cool on rack.

Notes

Chilling the dough is essential for thick cookies and bold crackles. Espresso powder enhances chocolate flavor without tasting like coffee.