Chocolate Crinkle Cookies

DessertCookies
Written By Diana Sproveri
ChocolateCrinkleCookies.jpeg

I’m not going to lie. The Betty Crocker Cookbook has been a staple in my life since I was old enough to stand and ice cookies. This classic recipe from the 1950’s still holds up - with a twist. A small amount of espresso powder intensifies the chocolate flavor, making them extra chocolatey (never a bad thing.)

Tips: This cookie is best when you make the dough the day or night before you bake to give it time to chill. Under bake the cookie by a few minutes to get a fudgy, almost molten center.

INGREDIENTS

1/2 cup vegetable oil

4 oz unsweetened baking chocolate, melted, cooled

2 cups granulated sugar

2 teaspoons vanilla

4 eggs

2 cups Gold Medal™ all-purpose flour

2 teaspoons baking powder

1 tsp espresso powder

1/2 teaspoon salt

3/4 cup powdered sugar

DIRECTIONS

1) In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. (Make sure eggs are at room temperature.)

2) Stir in flour, espresso powder, baking powder and salt. Cover; refrigerate at least 3 hours.

3) Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.

4) Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.

5) Bake 9 to 11 minutes or until edges are set. Immediately remove from cookie sheets to cooling racks.

Diana Sproveri

Diana Sproveri is a Los Angeles–based brand and guest experience strategist || creative director with two decades of experience in brand strategy, communications, and creative execution. She has guided Fortune 500 companies, startups, and legacy brands across hospitality, lifestyle, beauty, entertainment, and design.

A professionally trained chef with deep expertise in food, wine, and service culture, Diana has consulted for restaurants, wineries, and spas on guest experience, communications, and brand alignment. Earlier in her career, she founded the nationally recognized dessert brand Lollibakes®, featured in Food & Wine, Martha Stewart Weddings, People Magazine, and on Food Network.

Today, she leads Sproveri PR, a boutique agency that helps hospitality and lifestyle brands clarify their message, elevate guest communications, and stay visible in competitive markets.

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