Gooey Chocolate Crinkle Cookies

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Is anyone else as obsessed with Chocolate Crinkle Cookies?

I can’t be stopped. These ooey, gooey chocolate Crinkle Cookies are my favorite chocolate cookie EVER. Okay, well put them on the same level as my chocolate chip cookies and molasses cookies and it’s like the trifecta of cookies. I could subsist on that forever and ever. And seeing as how calories don’t count until January 1, and we have a solid 3-ish weeks until Santa comes… I say let’s do it!

Chocolate Crinkle Cookies from (@whatsgabycookin)

The recipe couldn’t be easier, you can make them right this second and then snack on them for the next few days. I promise you won’t be disappointed! The inside is gooey and soft, the outside is just slightly crispy and coated with a layer of powered sugar that will leave you dusted with happiness.

Chocolate Crinkle Cookies from (@whatsgabycookin)

Gooey Chocolate Crinkle Cookies

5 from 21 votes
A gooey, chewy chocolate christmas cookie
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Dessert
Cuisine American
Servings 36 cookies


  • 1 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 1/2 cup vegetable oil
  • 4 eggs at room temp
  • 3 tsp vanilla extract
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 1/2 cup powdered sugar for dusting


  • In a stand mixer, combine the cocoa powder, white sugar and vegetable oil. Mix for 2 minutes. Add the eggs and vanilla extract and mix until evenly combined. Add the flour, baking powder and salt and incorporate all the ingredients. Cover the dough and refrigerate for at least 3 hours.
  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Measure out small ball of dough, I used about 1 tbsp of dough per cookie. Roll the dough into balls with lightly oiled hands. Coat each ball in powdered sugar before placing onto prepared baking sheets.
  • Bake for 10 minutes. Let cool slightly before transferring the cookies to a cooling rack to finish cooling.


  1. Do the eggs need to be room temp or can chilled work? (also what is the baking science behind chilled vs room temp eggs?)

    1. Room temp is best, but chilled can work for most cookie dough, (Unlike cheese cake, that’s a hard, NO, it needs to be room temp). As for the why, it disrupts the batter and changes the texture of the product. I’m honestly not sure of the science, but have seen it happen in my own cooking when I didn’t lay the eggs/butter, etc out early enough.

  2. I made these Xmas day. I was in a crunch for time so I froze the dough for 45 minutes and baked them as directed. They were AWESOME!!!!!!! I will make them again for sure! Thank u for this wonderful recipe!

  3. Hi, I’ve just made these for the second time and both times they’ve started spreading before I’ve even finished rolling the balls. The dough/ batter was still extremely runny after 5 hours in the fridge, so I put it in the freezer for an hour; it was a bit harder but that’s all. I haven’t changed the recipe at all and I’ve watched your video several times and followed it exactly. Everything looks the same until it comes to the rolling stage; it’s just too runny. I’ve read the previous comments and my baking powder is new. I have XL eggs, maybe this is it?

    1. hey Helen! Use large eggs – that’s the best way to get the same results as me. XL eggs are bigger by just a bit but that will effect the consistency of the dough!

    1. Hey Debbie, I realize your comment is 2 years old but maybe you’ll see this. There’s a product called Swerve that swaps pretty well with sugar. I think it’s slightly sweeter so you’d have to play with proportions. It even comes in powdered sugar. Hope that helps!

    2. 5 stars
      Swerve makes both a granulated sugar substitute for regular sugar 1:1. They also have a confectioner’s sugar substitute again 1:1. I make these cookies the normal way and just allow myself to have 2 at different times. Fabulous recipe.

  4. If you are diabetic, the flour and powdered sugar on the outside are not your friends. Maybe there is an almond flour option, but just replacing the sugar is not going to get you where you want to be. Sorry. Stevia will not act the way you want it to in baking. As discussion earlier indicated, there is a lot of chemistry in baking. No free ride or easy answers, sorry.

  5. I love these cookies & have made them a few times now. My cookies always turn out much flatter than your recipe photos. Could it be from baking powder that is too old?

    1. Sorry, just read previous comments and replies, I’ll follow your advice and replace my baking powder!

  6. i LOVE these cookoes… everyone at work loves when i make them. ive been getting requests since Thanksgiving to make them… has anyone tried adding peppermint extract instead of vanilla to make them more like a peppermint patty?

  7. Can I make these now and freeze for Christmas?? I made them all winter last year and they were such a hit I’m being asked for them again. Just not sure if I can freeze them?

  8. These are perfect! Love that they are so easy and I had everything in my pantry to make them. Made GF with Bob’s Red Mill Gluten Free 1 to 1 baking flour and the texture was perfect.

  9. I used coconut oil and it’s a great alternative to canola oil and adds another flavor to the chocolate. Super yummy!!!! I probably baked too many – I can freeze the cookies (after they’ve cooled on the rack) and will it keep for a week? Can I just room-temp thaw them after freezing?

  10. Hi, what will happen to the gooeyness if I replace one cup of sugar with brown sugar? isn’t brown sugar supposed to help make the cookies fudgier or more gooey?

    1. Thanks! What about if I use just the egg yolks for most of the eggs? I’m trying to achieve a gooey, fudge-like centern instead of a firmer, sort of cake/bread/biscuit like texture in my chocolate crinkles, but haven’t quite been able to do so in large batches.

    2. Just made the cookies. I replaced half of the sugar with brown sugar and used 3 whole eggs and 2 egg yolks. It was amazing! Really soft and fudgy center, but with a slight crisp outside. it was just a bit hard to roll the dough into balls after taking it out from the fridge (i kept it in overnight) and letting it thaw a bit, as it became too soft and sticky too fast. but I rolled it in regular sugar first, then in powdered sugar, and it baked very well. my friends loved them. Thanks for the recipe!

  11. 5 stars
    I made these last Christmas for the first time and they were a huge hit! They will now have a permanent spot on our Christmas Cookie baking list!

  12. 5 stars
    This is the one cookie recipe my husband requests I bake every Christmas and I take no issue with it. They taste like brownies. So gooey and delicious!

  13. 5 stars
    Unbelievable recipe. So easy to follow and really does produce the most gooey cookies! Mum thought I bought them from the shop

  14. 5 stars
    LOVE making these at Christmastime every year. If I want to do a peppermint batch, how much peppermint extract should I add in? Thanks!

  15. can you use a wooden spoon to stir if you don’t have a paddle attachment? if so, how much should you manually stir the mixtures after you add each step of ingredients?

  16. 5 stars
    I need your help…the first time I made these they were incredible. I’ve attempted twice since and they are spreading out flat!!! What am I doing wrong?

  17. 5 stars
    These are awesome and addicting!!! I’d like to try to make them vegan for my sil! What’s the best egg sub for this recipe?

  18. 5 stars
    YES! This is by far the BEST recipe for this gooey chocolate crinkle cookies. I have made the ones with elaborate steps using butter, but they didn’t come out as gooey and delicious as this one. SIMPLY DELICIOUS! Thank you for such an easy-to-follow recipe. My friends are now addicted to these cookies!

  19. 1. If I freeze the cookies (cooked) how long do I defrost before they’re good to eat?
    2. If I freeze the cookies (raw) how long do I defrost before they’re ready to cook?

    Which method do you think is better?

    1. I eat them frozen all the time! But 10-15 mins at room temp would do the trick. and if you freeze the dough, I would let sit on the counter for 10 minutes before baking. Both options are great!

  20. Hi Gaby! Any suggestions here? I was so excited to make these for the first time but I’m in the middle of rolling and had to put the balls in the freezer so they’re stiff enough to roll in powdered sugar. The dough is really soft and I used large eggs as directed. It’s very difficult to get into a ball and into the oven before they spread at room temperature. I refrigerated the dough overnight. My ingredients are new. Help?!

  21. I love every Gaby cookie recipe! Can I use canola oil instead of vegetable oil or should it definitely be vegetable oil?
    Sorry, I tried to do some internet research but still unsure. Thanks for all your amazing recipes!!

  22. 5 stars
    These cookies are so wonderful! I make them every year and send to my son and his family who are in the military. My other daughter in law loves these. She has made them also but says they never come out as good as mine! A great recipe with loads of chocolate fudgy flavor. Thank you for such a great recipe. Merry Christmas and Happy New Year!

  23. Will these stay a gooey consistency if I keep them airtight for a few days? I want to premake them for Xmas (3 days from now)

  24. 5 stars
    I’ve made these a few times and they are DELISH!!!

    I did have a question, I was thinking of adding some red food dye to the mix to make them red velvetish? and then rolling in dark cocoa powder for a spooky Halloween cookie. Do you think that would work? Would the cocoa powder make the cookies bitter?

  25. 5 stars
    These are delicious and so pretty! Thanks for the easy recipe. I included them in holiday boxes with a variety of cookies and the first comment I got was about how awesome the crinkle cookies are!

  26. 5 stars
    These are so fluffy and delicious! My husband just said that “these are the best baked cookies you’ve every made”! Gaby never lets us down! <3

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