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

Author: Gaby Dalkin
5 from 38 votes
A gooey, chewy chocolate christmas cookie
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 36 cookies


  • 1 cup unsweetened cocoa powder
  • 2 cups white sugar
  • ½ cup vegetable oil
  • 4 eggs at room temp
  • 3 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • ½ 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 tablespoon 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.


I always store extra cookies in the freezer. It keeps me from eating them too quickly.

Nutrition Information

Calories: 115kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 18mg | Sodium: 96mg | Potassium: 51mg | Fiber: 1g | Sugar: 13g | Vitamin A: 27IU | Calcium: 20mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!


  1. I made these cookies last year and they were perfect: gooey and fluffy, honestly, just like the photo. This year, they were still gooey but flat. What did I do wrong? I don’t have a stand mixer and mixed by hand. should I use a hand mixer? I don’t remember what i did last year…Help!

  2. Do you freeze the balls of dough, then when ready to cook, thaw the balls for fifteen minutes then oil hands and roll in powdered sugar? Trying to make the dough today and cook on Christmas 🙂

  3. How long can I refrigerate the dough and still have perfect cookies? I would like to refrigerate overnight, but I want these to be as wonderful as they were when I made them last year after following the 3 hour direction.

    1. Would also love an answer to this. I made them with the 3 hour directions and they were gobbled up, but it would be great to refrigerate overnight!

    1. it actually will have a very very different consistency. still works, but won't be goeey. If there's another oil you like, use that!

    1. either one works to be totally honest! My preference is to freeze the balls of dough, let them thaw for 15 minutes and then bake

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