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.
Unbelievable recipe. So easy to follow and really does produce the most gooey cookies! Mum thought I bought them from the shop
This is the one cookie recipe my husband requests I bake every Christmas and I take no issue with it. They taste like brownies. So gooey and delicious!
I made these last Christmas for the first time and they were a huge hit! They will now have a permanent spot on our Christmas Cookie baking list!
How many calories
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!
Delectable! Follow the recipe and you cannot go wrong.
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!
Do you think subbing out the vanilla for mint would work? Same proportions?
totally and I'd go 1/2 on the mint extract
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 🙂
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.
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
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?
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!
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 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
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!
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.
I found these very sweet, 2 c of sugar seems like way too much!