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 (@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 (@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


  • 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


  • 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.


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!


  1. 5 stars
    These cookies are so wonderful! I make them every year and send to my son and his family who are in the military. My other daughter in law loves these. She has made them also but says they never come out as good as mine! A great recipe with loads of chocolate fudgy flavor. Thank you for such a great recipe. Merry Christmas and Happy New Year!

  2. I love every Gaby cookie recipe! Can I use canola oil instead of vegetable oil or should it definitely be vegetable oil?
    Sorry, I tried to do some internet research but still unsure. Thanks for all your amazing recipes!!

  3. Hi Gaby! Any suggestions here? I was so excited to make these for the first time but I’m in the middle of rolling and had to put the balls in the freezer so they’re stiff enough to roll in powdered sugar. The dough is really soft and I used large eggs as directed. It’s very difficult to get into a ball and into the oven before they spread at room temperature. I refrigerated the dough overnight. My ingredients are new. Help?!

  4. 1. If I freeze the cookies (cooked) how long do I defrost before they're good to eat?
    2. If I freeze the cookies (raw) how long do I defrost before they're ready to cook?

    Which method do you think is better?

    1. I eat them frozen all the time! But 10-15 mins at room temp would do the trick. and if you freeze the dough, I would let sit on the counter for 10 minutes before baking. Both options are great!

  5. 5 stars
    YES! This is by far the BEST recipe for this gooey chocolate crinkle cookies. I have made the ones with elaborate steps using butter, but they didn't come out as gooey and delicious as this one. SIMPLY DELICIOUS! Thank you for such an easy-to-follow recipe. My friends are now addicted to these cookies!

  6. 5 stars
    These are awesome and addicting!!! I’d like to try to make them vegan for my sil! What’s the best egg sub for this recipe?

  7. 5 stars
    I need your help...the first time I made these they were incredible. I’ve attempted twice since and they are spreading out flat!!! What am I doing wrong?

  8. can you use a wooden spoon to stir if you don't have a paddle attachment? if so, how much should you manually stir the mixtures after you add each step of ingredients?

  9. 5 stars
    LOVE making these at Christmastime every year. If I want to do a peppermint batch, how much peppermint extract should I add in? Thanks!

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