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
A gooey, chewy chocolate christmas cookie
Ingredients
- 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
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 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.
Nutrition Information
Serving: 2g
Made these & they were ahhmazing!! Thnx!!!
I added these to my Christmas collection, delicious! I’m trying your molasses cookies now, thanks!
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!!!
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. 🙂
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!
I rolled each ball of cookie dough in granulated sugar and then rolled it in powdered sugar–worked like a charm–
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! ❤️
I add mint chocolate chips, everyone loves thems
GENIUS
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. ☺️
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!!
Happy Holidays Gwen!!! xoxo
I made these and my son loved them, basically right out of the oven! Do they freeze well?
they sure do!! I actually love eating them frozen
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.
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!
mine is at the second to highest!
Can I leave the dough in the fridge for a week
a week might be a bit too long – but 3 days would work!
Do I have to beat the eggs one at a time or do I put them in all at the same time?
same time!
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.
sorry about that!
Can I grease the baking sheet instead of putting parchment paper cause I don’t have parchment paper at the moment.
totally!
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??
it might be the baking powder! when’s the last time you bought new baking powder?
Can you use olive oil instead of vegetable oil?
I don’t think that would taste as good, but yes you could use
If its bite size. Whats the best cooking time? Size of a gum ball?
6-8 mins
Do you think I could substitute halaya for the cocoa powder to make ube crinkles ? Thanks !
I’m unfamiliar with halaya so I can’t say for sure!! I’m sorry
Can we sub applesauce for vegetable oil or would that mess with the flavor too much?
haven’t tested it that way – so I can’t say with any certainty
Can you put the mixture in freezer to get firm enough to work with
sure – for an hour! that would do it
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
sounds yummy! Let me know how it turns out
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…
you’ll be great!LMK how it goes
Chocolate crinkles are SO GOOD!
OMG these look so good- I have to figure out how to make these GF for the girls!
THAT CRINKLE THOUGH!
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?
it’s my pizza stone!! I just leave it in there at all times for ease. Doesn’t affect baking
I absolutely love crinkle cookies. They are a must-make each season! Love the. new video!
Love how it says prep time is 5 minutes yet you have to chill the dough for at least 3 hours
Makes sense.
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.
These look perfect! Such a great addition to the holiday cookie platter!
Just made these and they are phenomenal!! Thank you!
hi, can I use sea salt instead?
sure
These are delicious! Not to sweet nice crunch with a super soft center. Wish I could post a pic.
What’s the brand of cocoa that you used in the video?
Trader Joes
Do you use Convection Bake, which then puts the oven at 325?
I do not use convection
I made these this past weekend, they are super easy and really tasty. I will be making more!!!!!1 Yum!
Could you add green and red mini sprinkles (nonpareils) are do you think that would ruin it?
you totally could!
Thx!
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.
did you make any alterations to the recipe? and is your baking powder new?
Do the eggs need to be room temp or can chilled work? (also what is the baking science behind chilled vs room temp eggs?)
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.
https://www.theatlantic.com/health/archive/2011/01/baking-for-beginners-an-introduction-to-temperature/69555/
You’ll find an eloquent explanation here in regards to room temperature eggs and the required temperature of various ingredients in differing cooking/baking situations.
Can I use regular salt in place of kosher salt? & if so, what exact amount of salt then do u want to use?
reduce by half if you’re using table salt
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!
I absolutely love your cookie recipe. Its always loved by my family and friends. Thank you
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?
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!
I am a diabetic, can I use less sugar or Stevia?
Deb
Longview WA
I haven’t tested it with Stevia but if you do, let me know how it turns out!! xx
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!
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.
I found these very sweet, 2 c of sugar seems like way too much!
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.
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?
Sorry, just read previous comments and replies, I’ll follow your advice and replace my baking powder!
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?
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?
absolutely! they freeze wonderfully
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.
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?
yes you can totally freeze them – they last for months! And just let them thaw 🙂
Do you think subbing out the vanilla for mint would work? Same proportions?
totally and I’d go 1/2 on the mint extract
Can I freeze the portioned out balls of dough and then bake from frozen? (Instead of baking then freezing) Thank you!
no you’ll want to let them thaw before baking a bit!
Delectable! Follow the recipe and you cannot go wrong.