Gooey Chocolate Crinkle Cookies

Jump to Recipe

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
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

227 Comments

  1. 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?

  2. 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...

  3. 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

  4. 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??

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

  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.

4.95 from 38 votes (16 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating