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 www.whatsgabycooking.com (@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 www.whatsgabycooking.com (@whatsgabycookin)

Gooey Chocolate Crinkle Cookies

Author: Gaby Dalkin
5 from 38 votes
A gooey, chewy chocolate christmas cookie
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 36 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.

Notes

I always store extra cookies in the freezer. It keeps me from eating them too quickly.

Nutrition Information

Calories: 115kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 18mg | Sodium: 96mg | Potassium: 51mg | Fiber: 1g | Sugar: 13g | Vitamin A: 27IU | Calcium: 20mg | Iron: 1mg
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227 Comments

    1. totally! I haven't done it but I bet it would be epic! Let me know how it turns out

  1. I cut the sugar in 1/2 & used coconut oil, worked out great.
    Most recipes sugar can be cut in half and subbing coconut oil works well for my brownies, cookies,etc.

  2. Can I use Stevie for the sugar for baking? I still intend on using the powder sugar.
    Use grapeseed oil, much healthier option then vegetable oil.
    Coconut oil may clump...

    1. I've never tested it with Stevia so I'm not sure if it's a 1 to 1 substitution but the oil substitution shouldn't be an issue

    1. Make sure the oil is warm going into batter to avoid it turning solid again, and it shouldnt affect batter or finished product. Its all i use for baking.

  3. We almost made cookies like these, but decided to do a fruit cookie than more chocolate. Your recipe looks amazing! Great job, pinned 🙂

  4. I was looking all over for the perfect chocolate crinkles recipe and you have done it. These came out pefectly and everybody loved them, thanks so much for sharing! I'll keep this recipe bookmarked for my holiday cookies!

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