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
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.
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 absolutely love your cookie recipe. Its always loved by my family and friends. Thank you
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!
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
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.
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?
Could you add green and red mini sprinkles (nonpareils) are do you think that would ruin it?
you totally could!
Thx!
I made these this past weekend, they are super easy and really tasty. I will be making more!!!!!1 Yum!
Do you use Convection Bake, which then puts the oven at 325?
I do not use convection
What’s the brand of cocoa that you used in the video?
Trader Joes
These are delicious! Not to sweet nice crunch with a super soft center. Wish I could post a pic.
hi, can I use sea salt instead?
sure
Just made these and they are phenomenal!! Thank you!
These look perfect! Such a great addition to the holiday cookie platter!
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.