Chocolate crinkles are one of the best treats to give or to receive for Christmas. They are so easy to make that required just a few simple ingredients.
Printable Recipe
Ingredients
- 1 ½ cups sugar
- ½ cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 2 ½ cups flour
- 1 cup dutch process cocoa powder
- 2 teaspoons baking powder
- ½ teaspoons salt
- ½ cup confectioner's sugar (powdered sugar) - sifted
- 2 tablespoons cornstarch - optional
Instructions
- In a large bowl, mix sugar and vegetable oil together until well blended. Add the eggs one at a time beating each addition for 20 seconds. Add the vanilla extract and mix.
- Add flour, cocoa, baking powder and salt to the wet mixture and mix well. It will become very sticky at this point. Scrap the sides of the bowl from time to time to make sure all are well incorporated.
- Cover the bowl with plastic wrap and place in the fridge and let it chill for at least 3 hours or overnight. (SEE NOTE 1)
- Line baking sheet with parchment paper. In a smaller bowl, combine and mix confectioner's sugar and cornstarch together. Scoop a spoonful of the sticky dough and roll into a ball using your hands.
- Drop the ball into the sugar mixture. Balls should be about an inch to 1 ½ inch (small) or 2 inches (big) in diameter. Cover each ball completely with powdered sugar. Place the balls on the baking sheet at least 2 inches apart as they will expand as they bake.
- Bake at 175°C/350°F for 10 to 12 minutes. Once done, remove them from the oven and let the cookies stand for 1-2 minutes on the baking sheet before transferring to a cooling rack
Notes
Nutrition
A bite of these chocolate crinkle cookies brings back memories of the good old times. The first time I tried them I was a high-school sophomore. They were sold in our school canteen and they instantly became my favorite snacks. I remember having at least two to three cookies every day for almost the entire school year. It became so popular in the Philippines you see them everywhere. They are still very much loved and more so during the Christmas season.
What is Chocolate Crinkles?
They are soft and fudgy chocolate cookies generously rolled in powdered sugar. They would start in the shape of a ball. While baking, as the dough expands and flattens, the white coating would crackle or form cracks, thus the name 'crinkle'. Giving it a rather interesting and quite adorable look, in black-and-white.
The basic ingredients needed to make Chocolate Crinkles are:
- flour
- (Dutch process) cocoa powder
- eggs
- vegetable oil
- baking powder
- sugar
- powdered sugar
Vanilla extract and sometimes espresso coffee is also added.
Things you need to know about sticky dough
The dough is very sticky and that is what makes it fudgy. So expect a little arm workout when mixing it. If you plan to make a big batch, use a stand mixer or do it in several batches if doing manually.
You do not bake it after mixing, you have to chill the dough first so it is easier to handle. Baking them without chilling first may result in flat chocolate crinkle cookies.
If you are making smaller cookies, you can use a cookie or ice cream scoop but make sure you have a sturdy one. For big cookies, I find using a big spoon to scoop and rolling the dough with hands much easier than the scoop.
Try to work as fast as you can so the dough does not melt. You can form the balls first and roll them in powdered sugar later. If working with a big batch, just form the ones that will go to the oven first and put the dough back to the fridge until ready for the next batch.
Make-ahead crinkles
Freshly baked cookies are the best! The same goes for Chocolate Crinkles. Enjoy them still slightly warm with the inside so moist and fudgy while the outer coating has a slight crunch to it.
To achieve this, you can make the balls ahead, uncoated, and place them in a container box or freezer bag. Place them in the fridge a day, maybe a maximum of two. Just take them out and dredge in powdered sugar as usual then bake. It will need a longer baking time though, about 2-3 minutes more. If you need longer time, you can also freeze them. Just remember to thaw the balls before coating and baking.
Additional Tips...
The secret to fudgy cookies is to underbake them. Small size crinkles would need about 10 minutes while bigger ones around 12 minutes. You know they are done when the coating has several cracks and the dough inside just starts to crackle as well.
Take them out of the oven at this point. Leaving them in the oven longer even after turning it off will cook them further and might lessen their fudginess.
This recipe was originally published on December 2014, republished to include new photos and video and additional tips.
Michelle says
This is my go to recipe for crinkles! Thank you! Question: if I make a big batch and don't make them all the next day, how long is the dough good for in the fridge and/or freezer? Thank you!
Bebs says
In the freezer, it could last up to 3 months or even longer just make sure it is completely wrapped to prevent freezer burn. In the fridge maybe 3-5 days max.
Terrie Carswell says
This recipe is great, my youngest granddaughter's favorite. I love it with some heat too so I add between 1 1/2 to 2 teaspoons of cayenne pepper. Shuttle enough to wonder if you're feeling a tingle yet recognizable and not overpowering.
Bebs says
Ooohhh...that sounds interesting, Terrie. I will try that next time. thanks for the tip.
鈴木ジョセリン says
Hi! May i know how long can i keep my dough in the fridge?
Bebs says
Hi, you can keep it it in the fridge maybe up to 3 days. But you can also freeze it for up to 2 months (or longer).
Ann says
Can I use Hershey’s Special Dark Cocoa? It says on the packaging that it is dutched cocoa.
Bebs says
Then it should work.
Elaine says
I made these a few times already and its always a hit. I love that it's not too sweet. This recipe is easy to follow. Thanks for sharing.
April S says
Girl, you are my go to 🙌 I have been recommending your site to almost everyone who's asked about the goodies I bake. ❤ Lotsa love from California!
PS - wish I could attach my photo, I've made it so many times using your recipe I could say I've perfected it already lol
Bebs says
Aaaawww, that is so nice to hear April. Tag us in IG if you have so we can see them 😊
Lea says
Can I use butter instead of oil?
Mrs.A says
This recipe is amazing! Was a sure hit when my husband brought it to share with his colleagues. Thank you so much for sharing!
Bebs says
Glad to hear it Mrs. A!
SuShee says
I have just made a half batch, and it's super good! Moist and soft and fluffy, and not too sweet! I will try your other recipes next time. 😊
Bebs says
Glad you like it, SuShee!
Miya says
Hello! What’s the used of cornstarch then?
Bebs says
It will enhance the white coating as powdered sugar tends to dissolve when in contact with moisture faster.
Patricia says
Hi, is it possible to reduce the sugar to only half of what it says in the recipe? Will it still work?
Thank you!
Bebs says
This is already not so sweet, but sure go ahead.
Rhe says
Can I use turbo convection oven in baking the crinkles? Cooking time? thanks a lot 🙂
Bebs says
Hi Rhe, I cannot say for sure but maybe you can, I haven't tried it so I do not have the experience to answer your question.
Bella says
This article is very detailed..thanks for sharing..will try the recipes asap..
Bebs says
Thanks, Bella. Happy that you like it.
gel says
tried this recipe and IT WAS A HIT!YEY!! still chewy even after the next day. out of habit, I always put a bit less sugar on my bakes, but was still perfect. way better than my previous one. thank you!!
Bebs says
Glad you like it, Gel.
Nanette says
Wow! This is way better than the other recipe I am using. Would you by any chance have a recipe for ube crinkles using powdered ube?
Bebs says
Thanks for the 5 stars, Nanatte. Will add it to our list...
Donna says
Hi! I made this last night it was so good and chewy! Madali lang palang gawin ang crinkles. Salamat sa recipe!
Bebs says
Yes, one of my go-to cookie-slash-comfort food.
Bianca says
Another superb recipe from foxyfolksy! This is the 4th recipe I tried from your website.
Silvanas, siopao, pesto pasta with tuna and now this! All perfect!
Thank you, Bebs.
Bebs says
Aaawww! That is so nice to hear, Bianca! Glad you are enjoying our recipes!
Beth says
Excellent recipe!!!!
Bebs says
Thank you, Beth!
Tsokonat says
Hi!
I made this yesterday just half the recipe and I must say it is really good! I used Hershey's unsweetened cocoa and just added baking soda to make it dutched process (I googled that). The dough was so sticky I couldn't roll it with my hands so I just use spoon. Anyway, thanks for this recipe I will make another batch today😊
Bebs says
Refrigerating it helps in forming into balls. Glad you like it!😊
KAREN P CRUMPACKER says
hello i wanna know if where i can buy ducth cocoa powder? can i buy that on amazon? because in my area i dont have any.
Bebs says
Hi Karen. Where do you live Karen? I know Amazon US have it but so does major supermarkets. You can also use dark cocoa powder as it is also dutch process.
Ivan says
Hello Ms. Bebs, I wonder why my crinkles didn't go flat after baking. It remained round. Thank you!
Bebs says
This can be caused by too much flour. Be sure to use proper measuring cups and level.
Jam says
Hi po can I use canola oil?
Bebs says
Sure you can Jam...
yona says
hi there how many cookies does the recipe make
Bebs says
Hi Yona, 36 cookies like it says in the recipe 😊
Ellaine says
Hi Bebs!
I actually made this Saturday and I ate one as soon as it cooled and it was still moist and tasted great! But then, when I had one last night, it was a bit on the dry side already.
Any idea why this happened?
Thanks a bunch!
Bebs says
Hi Ellaine, this is normal to any baked products. I will suggest that you store them in an airtight container to retain some moisture a little longer.
Pauline says
Thanks for sharing, Bebs!
Bebs says
You're welcome Pauline and happy new year!