Gooey Chocolate Crinkle Cookies

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

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 36 cookies

Serving Size: 2 cookies

Gooey Chocolate Crinkle Cookies

A gooey, chewy chocolate christmas cookie


  • 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)


  1. 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.
  2. 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.
  3. Bake for 10 minutes. Let cool slightly before transferring the cookies to a cooling rack to finish cooling.

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  1. OMG I am making these right now and, wow! They are delicious! I was worried because when I find recipes on Pinterest they are either hit or miss. These are soo good. They are pretty much a brownie as a cookie with powdered sugar on them. A bit of a crisp to the edge but the middle is nice and gooey. They will definitely be a staple cookie every Christmas from now on.

  2. what did i do wrong? the dough was really runny but I followed every step above. The cookies ended up being really light and fluffy (and no, there was no ‘rolling balls’ – instead i dropped the drips into the xxx sugar and used about 4 spoons to transfer them around.) They still have great flavor, but i’m wondering what i did wrong?

    1. the dough was runny? And you made no substitutions and all the measurements were as specified? LMK! Happy to help troubleshoot

    2. When I made the dough It wasn’t what I would call ‘runny’. It was more like an uncooked brownie batter. The batter has to be chilled. Once you chill them for the three hours, then you take a small enough pinch at a time and roll into a one inch ball. It says 2 inches, I think. Like mine bite size. Lol Then you roll the ball in the powdered sugar. You said you didn’t chill it. I think that may have been the problem. ,

    3. I followed the recipe precisely – mine are flat, and they were doughy after 10 minutes of baking, so I put them back for a few minutes (got 45 quantity as I wanted them a little smaller). They are fairly cool now, but i know the texture is not what it should be – they are being picked up now and I dont have time to make more – what went wrong?!

  3. I added these to my Christmas collection, delicious! I’m trying your molasses cookies now, thanks!

  4. Thank you so much for sharing your recipes on this cookies! So easy to make and oh my God they are the best homemade cookies ever. A fudge brownie tasting cookie!!!!!! I made these for our family Christmas. I don’t want to share these cookies so now I’ll have to make another batch just for us!!!

  5. Gaby, I just got my dough made and in the fridge. I’ve seen many pics of the cookies on recipe sites where the powdered sugar looked dark on the cookie. Maybe from being handled to much? How do I make sure that it is perfectly white, like yours. I’m a perfectionist. Sometimes a good thing. Sometimes not. lol

    Btw, I tasted the dough. Its amazing! Used to work with a lady that made these for every holiday through the year. The dough tastes just like hers. Been looking for the perfect recipe for a long time! Pretty sure I just found it. 🙂

    1. just make sure to really coat it well with powdered sugar and then handle it very carefully before putting it on the baking sheet! Just use 2 fingers to transfer and you’ll be good!

      1. I rolled each ball of cookie dough in granulated sugar and then rolled it in powdered sugar–worked like a charm–

      2. I made them! They are absolutely perfect! I sprayed my hands very lightly to roll the balls. Then put them in the ps. I used a fork to toss them around in it as to not handle so much. They taste just like my old co-workers cookies! Nice and gooey inside with that little crisp along the crinkles. I’m really proud of them. Thank you so much for the recipe!

        I hope you have a very blessed Christmas and the most amazing year ahead! ❤️

    1. Oh no. Now I will have to make a batch of these for St. Patricks day! I also considered pushing some Hershey’s Peppermint Kisses in the originals as they came out of the oven. ☺️

  6. I made these and they turned out soooo amazing my kids and the while family loved them so much I’m actually making more right now 🙂 Thank you for this recipe, these have been my dads favorite cookies since he was a boy and he hadn’t had them taste this close to his mother’s (my grandma) cookies since she passed away 15 years ago. So again these were easy and so good!!! I can’t imagine that anyone couldn’t make these or they didn’t crinkle right, as long as you go by the directions they will turn out perfect!!

  7. These were a real hit with my family. I added about one ounce of Triple Sec for a little extra flavour….wow. Chewey on the inside, crispy on the outside.

  8. What’s the best level to have the oven rack set to? I feel like I’ve read before that up high is better for the cracked effect…is that what you do? Thanks!

  9. Just pointing out that the prep time does not include the 3 hours of chill time, it is a bit misleading when initially reading the recipe and the total time states 15 minutes.

  10. Can I grease the baking sheet instead of putting parchment paper cause I don’t have parchment paper at the moment.

  11. I followed the recipe exactly and the cookies spread out while baking. They taste okay, but they don’t look good. I’ve made these for years and I haven’t had this problem. What’s up??

  12. Hi Gaby 🙂

    I’ve made these cookies several times now and they alwas turned out amazing!
    Right now I am trying the recipe adding some christmasspices such as cinamon, nutmeg and cloves. I might try to mix the powdersugar with some cinamon, what do you think about that?

    Greetings from Switzerland

  13. I’m going to try these for my daughter’s fund raiser, as her high school band is having a Cookie Sale. If they last that long. Probably need to fix an extra batch or two because they sound like they’re delicious! Wish me luck…

  14. This is a strange question, but is that a baking stone in your oven? I have seen it in a couple of your videos and wondered if you used it to prevent spills or if it helps when you bake?

  15. I absolutely love crinkle cookies. They are a must-make each season! Love the. new video!

  16. Love how it says prep time is 5 minutes yet you have to chill the dough for at least 3 hours
    Makes sense.

    1. Hi Victoria,

      active prep time is in fact 5 minutes. inactive prep time is 3 hours. I keep it labeled as such as I’m guessing people will go about their business while the dough is chilling and they don’t need to be in the kitchen waiting for the dough to chill. Have a great day and so sorry if this threw you for a loop.

  17. I made these this past weekend, they are super easy and really tasty. I will be making more!!!!!1 Yum!

  18. I have just taken mine out of the oven – they spread but look okayish. What made them spread – I chilled the dough overnight. They have not cooled enough yet to see what the texture is like – they dont look like the picture at all. I hope they are okay – I have made them for a school Christmas party today.

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