These chocolate crinkle cookies are one of my favorite holiday cookies. Their texture is very similar to brownies. They're chewy, fudgy and deeply chocolatey on the inside and crispy on the outside. I found this recipe on allrecipes.com and it looked like a foolproof and delicious recipe. However, I wasn't sure about using oil in cookies. I always use butter but this time I decided to make a change and give it a try. And I was pleasantly surprised! They turned out more than delicious. I made them larger than the recipe indicated and I got less cookies (around 50 instead of 70). And I highly recommend you to do the same. Also, there are a few important steps to follow if you want them to turn out perfectly.
1) use the best quality dark unsweetened cocoa powder.
2) coat them in powdered sugar generously before baking.
3) Refrigerate for AT LEAST 4 hours. Preferably overnight. The longer - the better!
4) DO NOT overbake. If you are making larger cookies like I did, it will take ~2 more minutes to bake. Don't be afraid to take one cookie out of the oven after 10 minutes to test how much time they need to stay in the oven. DO take them out of the oven when their centers look underbaked. When you take out of the oven, they will continue baking for a few minutes and their centers will harden a little bit. You do want chewy cookies, don't you? So don't try to leave the kitchen while they bake. Keep an eye on them!
1) In a medium bowl, mix together cocoa powder, sugar and oil. Beat in eggs and vanilla. Mix until smooth and shiny.
2) In another bowl, combine together flour, baking powder and salt. Stir into the cocoa mixture with a wooden spoon just until smooth.
Hi, did u have to flatten the dough before putting it into the oven?
Hi! No, it is not necessary to flatten the dough. Good luck!
How long will these last, and how are they best stored after baking&cooling?
3 hours max. They were all gone!
It is best to keep them in an airtight container, at room temperature. I'm not sure how long these will last, but definitely for a few days. Many cookies stay soft and chewy for up to one week.
I've baked and froze with great results... just make sure they are room temp prior to sealing up and freezing.
These look amazing! I hope they taste even better. My competition is Blue Gate Bakery in Shipshewana. Hopefully my son will like mine just as well.
I made these and followed your exact recipe but my batter is EXTREMELY thick and sticky... is that normal??
Sticky batter is absolutely normal. That's why you want to coat it generously with powdered sugar before placing on the baking sheet.
Baked these for church last Sunday. They went over so well that my husband asked me to bake another batch for him to share with his coworkers! Thanks for the recipe!
Thank you so much! So glad everybody liked it!
My cookie dough can't be shaped cause it is like a paste not like a dough . What to do now ?
The batter has to be soft and sticky. Have you refrigerated it? If it is too sticky, you can even place it in the freezer or use a spoon to take a piece of the batter and drop it into the powdered sugar and coat it.
I baked this cookie it came out well even thought it was like paste . I freezed it and scooped it .
I got 77 cookies. Mine were anywhere between 1 and 1.5 inch balls.
Haven't baked these in years. I too was unsure of using so much oil. These cookies turned out very well. They were gobbled up on Christmas by my brothers.
Refrigerate the dough overnight. Use a small muffin scooper to shape the dough. Expect thick sticky dough. This is a good easy recipe.
Just a question regarding measurements, do you mean 2 cups of flour (450g)? Or am I supposed to use 1 cup flour (250g)?
Is it ok if will mix it manually and dont use electric mixer?
Thank you for these cookies but I followed the grams measurements and it became too runny until I read (2 cups), so I suggest you correct the recipe.
450g Instead of ((250g (2 cups) all purpose flour)).
cup flour spooned and leveled is 125gm, so 2cups is 250gm. I put mine in the freezer because we have a warmer climate, so the cookie balls don't soften too much (or look like they're melting) before they get to the oven. Works like a charm. Thanks for the recipe!
I agree with the comments above. I followed the gram-measurements and my cookies were a disaster. I remember stopping for a second thinking "that doesn't look like 2 cups" but I went ahead anyway and my cookies came out flat and ugly. So yeah, follow the cup measurements.
No not runny. If you didn't cream the eggs, sugar, oil, cocoa, and vanilla first before adding everything then it doesn't come out right. The purpose behind creaming everything is to make the cookies chewy, and so it incorporates the flour, salt, and baking powder. It's like making sugar cookies in a sense that you are going after the chewy aspect.
it is regular white granulated sugar.
Made it yesterday and it was a big hit that im making it again today.. lol.
Can i use light brown sugar instead of white?
Can I use toaster oven?
Can unsweetened applesauce be used in place of the oil?
I'd like to freeze the dough and bake later. Do I coat the powdered sugar before freezing the dough or coat the powderd sugar just before they go into the oven ?
For some reason, my dough is very dry and powdery.
These were amazing as a gluten free cookie! I used 2 cups of gluten free flour and everybody loved them!
Hi! Thanks for this recipe! I keep on baking in batches, that's how good it is!
My only question though, how long can u keep the batter in the fridge? I was hoping to make the batter in advance and bake them in batches coz my oven is small & i'm working. And, making it is a little time consuming but worth it.
This does not turn into a "dough" but is more like a batter. I added another 1/4 cup of flower but it still was a batter like consistency. I refrigerated the batter overnight but it was terrible to try to "roll" into balls. It was a gooey mess. I baked them anyhow and they turned out good. How do I get a dough and not a batter consistency?
Hi! I want to bake some for a friend going for vacation to give to his family. It might take a day before he reaches his destination. Will the cookies last by then?
Hi gonna try the recipe today I don't have white sugar I have turburnado sugar or brown sugar can I use either ?
I think brown sugar is great with chocolate baked goods!
Thank you for the recipe, the cookies turned out just as you said, they were delicious the only thing I only got 4 dozen out of it, but I'm totally ok with it, it just means I need to make more which I'm okay with it! I shared with all of my neighbors and all the cookies were gone in a matter of an hr!
Awesome. Everybody loves them. The trick is to coat ur hands with powdered sugar before u roll the balls, like with flour to nead bread dough.
I usually make this cookie with a slightly different recipe (chocolate chips instead of cocoa powder, and measurements a tad different, yielding a smaller batch). Out of chocolate chips, I went with this recipe - knowing that the flavor would be more intense, which is fine (and yummy), however, this recipe didn't flatten like shown, or like the recipe I'm accustomed to using. I'm curious if anyone else had this happen. Mine turned out more rounded, still crackled, but not at all what I was expecting for my the visual in my cookie platter. Tastes great though!
Terrible adaptation. Don't use. Very bitter.
Can u do on cookie sheet with our parchment paper?
Most valuable and fantastic blog I really appreciate your work which you have done about the chocolate ad cookies,many thanks and keep it up.
I tried this. We love it! Thank you for sharing this recipe! Thumbs up!
Just made half a recipe to test them....next time will double the recipe. They are excellent. The batter is very similar to my truffle recipe so here is a hint to ease the frustration. Spoon small amounts onto cookie sheets using slightly dampened fingertips to slide off spoon. Freeze for about 10 minutes. Quickly form balls again with clean dampened fingers and roll in the icing sugar.....very easy.
Thanks for the great information that comes to share, let everyone read your generous sharing and I like your recipes.
Hi :) How long does homemade chocolate crinkles last? Especially when you want to sell them, the buyers would want to know when will they expire.
Can i freeze the batter if im not going to bake all at once?
when I made this kind od cookies I got sad because it was sticky like the cake dough.so i added mor flour..but later i found out that it should be sticky.kept in the fridge for hours.then rilled out and covered with a thick layer of icing sugar.simetines iinsert a chocolate chip between cracks when as soon as i bring iut of the oven..