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!
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.
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.
I am so excited you are making one of my recipes and I would love to see how it turns out. Make sure to share it on instagram and tag me @whatsgabycookin so I can see your masterpiece!
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
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.
Hi, what will happen to the gooeyness if I replace one cup of sugar with brown sugar? isn’t brown sugar supposed to help make the cookies fudgier or more gooey?
you’ll still be good!
Thanks! What about if I use just the egg yolks for most of the eggs? I’m trying to achieve a gooey, fudge-like centern instead of a firmer, sort of cake/bread/biscuit like texture in my chocolate crinkles, but haven’t quite been able to do so in large batches.
I haven’t tested it that way – let us know what you discover!
Just made the cookies. I replaced half of the sugar with brown sugar and used 3 whole eggs and 2 egg yolks. It was amazing! Really soft and fudgy center, but with a slight crisp outside. it was just a bit hard to roll the dough into balls after taking it out from the fridge (i kept it in overnight) and letting it thaw a bit, as it became too soft and sticky too fast. but I rolled it in regular sugar first, then in powdered sugar, and it baked very well. my friends loved them. Thanks for the recipe!
How many calories