Fudgy Chocolate Crinkles Recipe
Chocolate Crinkles is a fudgy, gooey, chocolate cookie coated in powdered sugar. An easy and very delicious gift that you can prepare in no time.
It’s somehow already the “BER” months! I don’t know when the time passed by so quickly. In the Philippines, the start of the “Ber” months means that Christmas day is approaching and the season of giving can be seen and heard everywhere. Everything becomes ready for Christmas, from Christmas songs to decorations to food – we are prepared! One of my favorite traditions from home is to prepare some baked goodies as a small gift for family and friends. There are many delicious Filipino baked treats to enjoy (that you can find on my blog), but my favorite to share during the holiday season are my famous Chocolate Crinkles!
What’s a chocolate crinkle?
These chocolate cookies have the same richness and taste of brownies. When you bake the cookies, the dough rises and breaks the powdered sugar creating cracks on the cookies’ surface. Each bite is soft and melts in your mouth!
Tips and Tricks
Although this is a simple recipe, there are many ways to make sure that your chocolate crinkle cookies end up perfect!
- When you make the dough, it’ll likely be a bit sticky. Place the dough in the fridge for a few hours to cool it down. Make sure not to skip this step! However, if you don’t want to wait too long, you can place the dough in the freezer for about 20 minutes.
- Use a “wet hand, dry hand” (Your left hand is going to be your “dry hand,” while your right hand is going to be your “wet hand“) method for these when rolling in the sugar. This will prevent your hands from clumping up with sugar!
- To prevent the sugar from melting on top, there are two small tricks you can try. The first one is to coat the dough with granulated sugar first, then coat it in a heavy layer of confectioners’ sugar. The other thing you can do, is simply make sure to roll the dough balls twice in the confectioners’ sugar to create a thick layer of sugar but that would be too sweet.
- If you don’t want to eat the chocolate crinkle cookies immediately, you can easily freeze them before or after baking them. When freezing baked cookies, freeze them in layers between parchment paper – it’ll last for about 3 months. For the dough, freeze it in an airtight container for about 3 months.
There are many ways to spice up your chocolate crinkle cookies, but here are a few of my favorites.
- Add a cup of mini chocolate chips for some extra chocolatey goodness.
- Switch the vanilla extract for orange or mint extract for a completely different flavor.
- This is not very sweet cookie, so if you prefer it sweeter, try adding about 1/4 cup sugar to the cocoa mixture.
- You can replace the flour with gluten-free AP flour to make it a gluten-free friendly cookie.
These chocolate crinkle cookies are a classic Christmas treat that all will love! Make a batch of these and give them to your friends and family. Be careful, they will soon be asking you to make it every holiday!
Please also check out my other DESSERTS recipes.
- ¼ cup unsweetened cocoa powder
- ¼ cup dark cocoa powder
- ¼ cup vegetable oil
- ¾ cup granulated sugar
- 2 pieces eggs
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ⅓ cup icing sugar (confectioners sugar) for coating
- In a medium bowl, mix together cocoa, vegetable oil and white sugar. Beat in eggs one at a time, then stir in the vanilla. Mix the flour, baking powder and salt into the cocoa mixture. Cover dough, and chill for at least 2 hours.
- Preheat oven to 175° C. Line baking sheet with parchment paper. Roll dough into one inch balls. Coat each ball in confectioners sugar before placing onto prepared baking sheet.
- Bake in preheated oven for 10 to 12 minutes. Cool into wire racks before serving.
- You could chill the dough in freezer for about 20 minutes if you do not want to wait that long, just like me!
- This is not very sweet, so if you prefer sweeter cookies, try adding about 1/4 cup sugar to the cocoa mixture.