Chewy Chocolate Crinkle Cookies
Soft and fudgy chocolate crinkle cookies made with rich cocoa and espresso powder for extra depth. Easy, flavorful, and perfect for holiday baking or whenever you need a chocolate fix.
Servings 22 cookies
Equipment
- Hand mixer or Stand mixer
- Cookie sheets
Ingredients
- 320 g granulated sugar
- 100 g cocoa powder I use Ghirardelli or a good-quality cocoa
- 120 ml ½ cup vegetable oil
- 4 large eggs room temperature
- 2 tsp vanilla extract
- 1 tsp espresso powder added with cocoa powder
- 260 g all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup powdered sugar for rolling (or as needed)
Instructions
- In a large bowl, beat together sugar, cocoa powder, espresso powder, and vegetable oil until smooth and shiny.
- Add eggs one at a time, mixing well after each. Stir in vanilla.
- In a separate bowl, whisk flour, baking powder, and salt.
- Mix dry ingredients into wet ingredients just until combined. Dough will be thick and sticky.
- Cover and refrigerate for at least 2 hours.
- Preheat oven to 350°F (175°C). Line baking sheet with parchment.
- Scoop about 5 g of dough, roll generously in powdered sugar, and place on sheet.
- Bake for 12 minutes exactly.
- Let cookies rest on pan for a few minutes before transferring.