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

4.9 from 22 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.

Nutrition Information

Serving: 2g


  1. 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!!!

  2. 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!

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

    3. 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. ☺️

  3. 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!!

  4. 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.

  5. 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!

  6. 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.

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

  8. 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??

    1. it might be the baking powder! when’s the last time you bought new baking powder?

  9. 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

  10. 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…

  11. 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?

    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.

  12. 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.

  13. 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.

  14. 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!

  15. 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.

  16. 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.

  17. 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!

  18. 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?

  19. 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?

  20. 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.

  21. 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?

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