Gooey Chocolate Crinkle Cookies

By Gaby

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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

5 from 18 votes
A gooey, chewy chocolate christmas cookie
Print Recipe Pin Recipe Review Recipe
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Dessert
Cuisine American
Servings 36 cookies

Ingredients
  

  • 1 cup unsweetened cocoa powder
  • 2 cups white sugar
  • 1/2 cup vegetable oil
  • 4 eggs at room temp
  • 3 tsp vanilla extract
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • 1/2 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 tbsp 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.

222 Comments

  9. Thsee are my FAVORITE holiday cookie – been wanting to make them, so thank you for your recipe! They look delicious and perfect! 🙂

    Reply

  13. I love making these types of cookies! They are the perfect texture and perfect amount of chocolate flavor. Mixing in a bit of espresso powder can taste pretty amazing too, but sometimes I just prefer plain old chocolate. What a great recipe!

    Reply

  17. I love choc crinkles…I mean who wouldn’t. I am actually thinking about making some for my Christmas competition we are having at work. I feel like it’s a good choice because it’s really good chocolate…how can you beat that? This sounds like a fabulous recipe for them – I might try these today because I need to start my baking, too.

    Reply

  23. Yum! These look amazing… and with all those eggs and all that cocoa powder, I can only imagine how rich they will be. I am going to make a couple of batches this week, since we have a bunch of cub scouts gathering at our house before going out caroling!

    Reply
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  30. This was my first time making these and they turned out picture perfect and delicious. To make this recipe even better for those of you on Weight Watcher’s Points Plus Program the recipe builder calculates this little gems at only 1 point a piece. Wonderful!

    Reply
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  33. Oh my gosh…everyone loves these! And they are so easy to make! I have a question. How long can the batter last in the fridge? I made some on the 23rd.

    Reply

    1. Hey Allie! It should last about a week! You could easily freeze it too and pull it out when you’re ready to bake some again.

      Thanks!

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  37. I made the crinkle cookies today and they spread out while cooking and became crispy.
    What did I do wrong?
    However they taste yummy!

    Reply
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  41. 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!

    Reply

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

    Reply

    2. 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.

  46. 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…

    Reply

    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

  47. 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.

    Reply
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