Best Fudgy Chocolate Crinkle Cookies (2024)

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BY Karina | 120 Comments

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Best Fudgy Chocolate Crinkle Cookies have anirresistible brownie texturedcentre, with a crunch of cookie on the outside! One of our favourite Christmas cookies right here!

Rich and decadent, justlike a brownie in the shape of a cookie. You’d be mistaken for thinking these Christmas cookies were super fattening or loaded with calories, but that’s the BEST part!ONLY 88 calories EACH!

Chocolate Crinkle Cookies

In the land of wanting to eat whatever we want over Christmas but we can’tbecause hello fat pants,these cookies become asaviour. Also, this recipe is a half batch recipe, so there’s no need to feel intimidated by a full tray of 1000 cookies staringback at you, begging to be eaten, only for you to try to refuse.

There’s simply not enough. Especially if you have family to steal them all from you before they hit any sort of plate.

HOW TO BAKE Chocolate Crinkle Cookies?

Make sure you start with room temperature ingredients so theoil and egg mix together easier.
If you can, use Hershey’s unsweetened cocoa powder instead of Dutch process cocoa powder
Make sure you chill the cookie dough for at least 3 hours. The dough is super sticky and easier to manage once it has been chilled (the longer, the better). Chilling also ensures thicker cookies with a fudgy texture, and less spreading while baking.
Once they are rolled into balls and placed onto your baking sheet, there is no need to press them down. They will naturally bake into shape.
Make sure your oven is HOT before baking! Or they will still be raw after 10 minutes.
The baking time suggested in the recipe is a guide. Remember, this depends on how hot your oven runs. They will be super soft when they come out of the oven and harden as they cool. If you bake them for too long, the centres will not be fudgy.
Bake them big or bake them small, it makes no difference in texture. The end result is the same. For bigger cookies, just leave them in baking in the oven for 2 minutes longer.

After Hot Chocolate Fudge Pudding Cakes, SUPER Fudgy Browniesand Quick Soft Cinnamon Rollsto keep us on our toes, this cookie recipe comes to us as a last minute ‘help me’typeof recipe. This recipeis super simple to make and super decadent with no guilt afterwards. (Well, hardly any guilt.)

You know what I mean.I’ve been hanging to share these with you for so long now, but with Prime Rib Roasts,Scalloped Potatoes, Antipasto Cheese Ball Christmas Trees and Caprese Wreathscreating chaos all over the place, I’ve saved the best for last!

TheBest Fudgy Chocolate Crinkle Cookies for your cookie exchange!

More Christmas Baking Suggestions Below!

Cinnamon rolls
Best Fudgy Cocoa Brownies
Best Fudgy Chocolate Cake

ORIGINALLY PUBLISHED 24 DECEMBER, 2016

Fudgy Chocolate Crinkle Cookies have an irresistible brownie textured centre, with a crunch of cookie on the outside! One of our favourite Christmas cookies right here! ONLY 88 calories EACH!

PRINT SAVE

Prep: 10 minutes mins

Cook: 12 minutes mins

Total: 22 minutes mins

Ingredients

1/2 cup (2.2 oz/60 g) unsweetened cocoa powder
1 cup (7 oz/205 g) white granulated sugar
1/4 cup (60ml) vegetable oil
2 large eggs
2 teaspoons pure vanilla extract
1 cup (3.5oz/130g) all purpose or plain flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup confectioner's sugar or icing sugar (for coating)

Instructions

In a medium-sized bowl, mix together the cocoa powder, white sugar and vegetable oil. Beat in eggs one at a time, until fully incorporated. Mix in the vanilla.
In another bowl, combine the flour, baking powder, and salt. Stir the dry ingredients into the wet mixture just until a dough forms (do not over beat). Cover bowl with wrap and refrigerate for at least 4 hours or overnight.
When ready to bake, preheat oven to 350°F | 175°C. Line 2 cookie sheets or baking trays with parchment paper (baking paper). Roll 1 tablespoonful of dough into balls for smaller cookies, or 2 tablespoonfuls for larger cookies.
Add the confectioners (icing) sugar to a smaller bowl. Generously and evenly coat each ball of dough in confectioners' sugar and place onto prepared cookie sheets.
Bake in preheated oven for 10 minutes (for small cookies) or 12 minutes (for larger cookies). The cookies will come out soft from the oven but will harden up as they cool.
Allow to cool on the cookie sheet for 5 minutes before transferring to wire racks to cool.

Notes

This recipe can be doubled for more cookies, with the same baking time.
88 calories each for smaller cookies. 146 calories each for larger cookies.

Nutrition

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Reader Interactions

Comments

Ashley LATHROP says
December 02, 2023 at 8:55 am

Just made these and they are beautiful! Dropping the pan when I pull them out gave them some great crackles. Next time, I’d like to make them thicker or taller. What can I add to achieve thicker cookies but maintain the fudgey consistency.
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Hannah says
March 14, 2022 at 12:40 am

love them they’re better then shop bought cookies
can you freeze these cookies
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Lisa says
January 04, 2022 at 9:05 am

Chocolate crinkles are my fiancé’s favorite cookies—and one I had neither had nor made before dating him! I’ve tried many different recipes trying to capture the taste and texture he remembers having as a kid and this one is the clear winner!
A couple of changes to the process I’ve made after baking many, many batches of these:
I don’t even bother with separate mixing bowls—I toss everything into my mixing bowl (I do evenly sprinkle the salt and baking powder) and hit it with my KA stand mixer. I also don’t bother chilling—I just use a cookie scoop and let em rip! While the dough is sticky, I don’t have any handling issues and the flavors are still perfect.
I also read somewhere along the recipe hunt (possibly cooks ill.) to first roll the dough balls in granulated sugar before the confectioners sugar—this helped both to form the tidy rolled balls, but also to keep the powdered sugar from turning yellow during baking since the granulated absorbs the moisture first.
Thank you for a fantastic recipe that makes both my fiancé and me so happy!
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Mikki says
March 20, 2021 at 8:08 am

Just made these! I cut the sugar to 150g and substituted almost half of it with brown because I ran out of granulated sugar. It resulted to a chewy crinkle cookie with just the right amount of sweetness for me. Thank you for sharing your recipe!
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Bettina says
February 16, 2021 at 9:18 pm

hi! i made these twice and they’re super delicious! however, during the second time i made them, the powdered sugar completed melted. it made the cookie very sticky and greasy. i dont really know what i did wrong. any tips?
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Stephanie says
December 25, 2020 at 2:47 am

Just made these and they turned out perfectly! My boys love brownies so I know they will flip over these. Have you ever used butter in place of vegetable oil?
Reply
Dimps says
December 24, 2020 at 2:03 am

This crinkles cookies are perfect. Its my first time to make it and my kids loves it ☺ i make another batch of cookies for christmas gifts to my friends.
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MT says
December 23, 2020 at 5:45 pm

Yummy goodness!
Thanks for sharing this amazing recipe : )
I just baked a batch and wow first attempt and its perfect! I just put less sugar and then followed all your guidelines. Can’t believe I was the one who made them. Can’t wait to make more and share it with my fam on Christmas. Yay!! Thanks a lot! Cheers!!!
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