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.
- 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
- 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
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:
- (Dutch process) cocoa powder
- vegetable oil
- baking powder
- 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.
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.
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.
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
Aaaawww, that is so nice to hear April. Tag us in IG if you have so we can see them 😊
Can I use butter instead of oil?
This recipe is amazing! Was a sure hit when my husband brought it to share with his colleagues. Thank you so much for sharing!
Glad to hear it Mrs. A!
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. 😊
Glad you like it, SuShee!
Hello! What’s the used of cornstarch then?
It will enhance the white coating as powdered sugar tends to dissolve when in contact with moisture faster.
Hi, is it possible to reduce the sugar to only half of what it says in the recipe? Will it still work?
This is already not so sweet, but sure go ahead.
Can I use turbo convection oven in baking the crinkles? Cooking time? thanks a lot 🙂
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.
This article is very detailed..thanks for sharing..will try the recipes asap..
Thanks, Bella. Happy that you like it.
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!!
Glad you like it, Gel.
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?
Thanks for the 5 stars, Nanatte. Will add it to our list...
Hi! I made this last night it was so good and chewy! Madali lang palang gawin ang crinkles. Salamat sa recipe!
Yes, one of my go-to cookie-slash-comfort food.
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.
Aaawww! That is so nice to hear, Bianca! Glad you are enjoying our recipes!
Thank you, Beth!
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😊
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.
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.
Hello Ms. Bebs, I wonder why my crinkles didn't go flat after baking. It remained round. Thank you!
This can be caused by too much flour. Be sure to use proper measuring cups and level.
Hi po can I use canola oil?
Sure you can Jam...
hi there how many cookies does the recipe make
Hi Yona, 36 cookies like it says in the recipe 😊
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!
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.
Thanks for sharing, Bebs!
You're welcome Pauline and happy new year!