Vintage Chocolate Crinkle Cookies Recipe
These Vintage Chocolate Crinkle Cookies are rich, fudgy, and delightfully crackled on the outside with a soft, chewy center. Rolled in powdered sugar for that classic crinkle effect, they make a perfect nostalgic treat for chocolate lovers, ideal for holidays or any special occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 4 hours 27 minutes (including chilling time)
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
Coating
- 1 cup powdered sugar, sifted (for rolling dough balls in)
Instructions
- Combine sugar and oil: Using either a stand mixer with the paddle attachment or a medium bowl with a handheld mixer on medium-high speed, beat together the granulated sugar and vegetable oil until well combined and smooth.
- Add eggs and vanilla: Lower the mixer speed to medium-low. Add the room temperature eggs one at a time, mixing thoroughly after each addition. Then incorporate the vanilla extract until fully blended.
- Incorporate cocoa and espresso powder: Add the unsweetened Dutch cocoa powder and espresso powder into the wet mixture. Mix just until incorporated, scrapping down the sides of the bowl to ensure even distribution.
- Add dry ingredients: Add the all-purpose flour, baking powder, and salt. Mix on low speed until the dough comes together into a cohesive ball. Avoid overmixing.
- Chill the dough: Cover the dough tightly with plastic wrap and refrigerate for at least 4 hours or overnight. This helps the dough firm up for easier handling and enhances flavor.
- Preheat and prepare baking sheet: Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper to prevent sticking.
- Form cookie balls and coat: Place sifted powdered sugar in a shallow bowl. Using a 1½ tablespoon cookie scoop, portion out dough and roll each portion into a ball. Roll each ball thoroughly in powdered sugar until well coated. Space the dough balls about 2 inches apart on the prepared baking sheet.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until crackles form on the surface, edges are set, and the centers remain soft.
- Cool: Allow cookies to rest on the baking sheet for a few minutes after baking before transferring them to a wire rack to cool completely. Serve once cooled.
Notes
- Chilling the dough is essential for proper texture and crackle formation.
- Sifting the powdered sugar prevents lumps and ensures even coating.
- Espresso powder intensifies the chocolate flavor but can be omitted if unavailable.
- Cookie centers should look slightly soft when removed from the oven as they firm up while cooling.
- Store cookies in an airtight container at room temperature for up to five days.
Keywords: Chocolate Crinkle Cookies, Vintage Cookies, Fudgy Chocolate Cookies, Holiday Cookies, Easy Chocolate Dessert
