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!
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.
Gooey Chocolate Crinkle Cookies
Ingredients
- 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
Instructions
- 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.
Make these every holiday season! Sooo good and always get a request for the recipe.
I made these last year and they were a huge hit! I subbed melted butter for the oil...just not a fan of using veg oil. They turned out great but not gooey which was fine I liked that. This year I made them again. Someone had asked how long is ok to refrigerate. This year I didn't have time to cook them for two days after I made the batter and they turned out exactly the same as last year when I did the three hour fridge time. I've recommended this recipe to others and they all love it!
First time trying this recipe and it will have an annual spot on the cookie menu going forward. Oohey gooey, chocolate-rich deliciousness and soooo easy to make!
I’ve made these so many times. They’re almost a cookie-brownie combination. They’re great right out of the oven, and maybe even better out of the freezer. They also look really beautiful and festive on the table or as part of a cookie party/swap.
This was an easy cookie to make and is delicious- a brownie like feel and looks pretty in a cookie plate. Was a definite winner added to our holiday cookie line up.
I make cookies to pass out to friends and family every year now, and this is always on the list. These are my allll time favorite cookie, soo perfect and sooo yummy!
These cookies are gooey and delicious! I have made them so many times and every time I do, people ask me for recipe! They’re not hard to make and just so yummy. The best dessert to bring to a holiday party or really any get together!
I was so excited to make these again for Christmas this year. Last year they were a huge hit, so this time I doubled the recipe (following your instructions on how to do so). I don't know if that's where it went wrong, but I wasn't as successful this time. The batter was really sticky and wet, even after placing back to chill an additional 3 hours. The ball lost their shape and started to flatten as they say on the sheet pan. I placed them in the fridge before baking but they spread and flatten even more in the oven. They still taste great but they're not the cute balls I expected. I followed the recipe exactly, leveled as I measured and used all new ingredients. Not sure what happened.
I'm not quite sure what could have happened as I double the recipe frequently with the same results as the photos!
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!
that's so odd! how did you measure the flour? scoop and level?
Would this recipe still work if I added chocolate chips? I’m crazy for chocolate 🙂
yes! 1 cup would work
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 🙂
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.
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!
you can absolutely chill over night! never an issue
Can I use melted butter? I prefer not to use vegetable oil. Thanks. Love your recipes!
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!
Should I freeze the cookies after I bake them or freeze the batter then bake?
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
Aloha! Can olive oil be used instead of vegetable oil? Thank you~
sure can but will have a bit of a more distinct flavor