Best 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!
Rich and decadent, just like 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’t because hello fat pants, these cookies become a saviour. Also, this recipe is a half batch recipe, so there’s no need to feel intimidated by a full tray of 1000 cookies staring back 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 the oil 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 Brownies and Quick Soft Cinnamon Rolls to keep us on our toes, this cookie recipe comes to us as a last minute ‘help me’ type of recipe. This recipe is 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 Wreaths creating chaos all over the place, I’ve saved the best for last!
The Best 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
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- 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)
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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.
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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.
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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.
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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.
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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.
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Allow to cool on the cookie sheet for 5 minutes before transferring to wire racks to cool.
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.
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Katie says
Delicious, fudge-y cookies. I devoured these at Christmas, and finally got around to making them today. Oh so good. It’s literally a brownie cookie, which is the best kind of cookie. These are my favorite now. I used coconut oil as my oil, and I did gently press them slightly just to be sure they’d flatten (I’ve had some cookies not flatten and still be ball shaped at the end of their bake, which is annoying when baking cookies). And just to add, I used Ghiradelli cocoa, instead of Hershey’s.
Thanks for the recipe Karina!
Karina says
You’re welcome Katie!
Lindsey says
These were the most delicious, soft, and chocolately cookies! And so easy to make! I’ll be making them every Christmas.
Mary says
I have tried many different Crinkle recipes and this is by far the best! Family loves them so much I double the recipe lol, they are delicious!
Karina says
That is always the best solution you can never have too many of them, I’m glad you and your family enjoy them Merry Christmas!
Belle says
Hi. Thanks for sharing this recipe. They’re really soft and fudgy. How do you make the crust a bit harder? They’re too soft and delicate for packing them in a bag. You have to stack them up in a container instead.
Erica says
I only have Hershey’s dark chocolate cocoa powder. Has anyone ever tried it in these cookies?? Am I better off getting the regular stuff?
Ashley says
That’s the only kind I I! My favorite cocoa powder ever!
Moriah A says
Love them!! A nice layer of powdered sugar made the look FANTASTIC!! Easy! Will make again.
Karina says
I’m so happy to hear that Moriah! Thank you so much for your feedback. Happy holidays to you!
Michael Barba says
Just finished mixing everything up and I have a thick batter rather than a dough. I am using the metric measurements. Will this firm up in the fridge?
Karina says
Hi Michael. If it doesn’t firm up, try adding a couple of tablespoons of flour to the batter, mixing it through and adding more as needed. You do need a soft, firm dough here. Please let me know how you go.
Michael Barba says
Did as you suggested and after the chill in the fridge the dough was nice a firm and shaped up beautifully. The cookies are lovely to look at and oh so good to eat!! My new holiday favorite. Thank you!
Nonnie says
This dough does firm up in the fridge. I mixed mine last night and it was the consistency of brownie batter. I just scooped and rolled a dozen and the dough was just right.
Chafic Malihka Geroy says
Hi…can i use non stick pan on top of stove instead of oven?
Karina says
Hello!
I would not recommend the stovetop even with a non stick pan. The oven is going to be the best way to get the best results. Thanks for following along with me!! xo
Lisa says
need to make 7 dozen for a Xmas cookie exchange, can these cookies be frozen?
Karina says
Hello Lisa!!
Yes, you sure can freeze them. Good luck on your baking project! Thanks for following along with me! xo
Megan says
Hello , I am going to make these cookies right now ! Your peanut butter blossom cookies are really super good
Can u freeze these fudge cookies
Thank you
Karina says
Yes, that sounds great!
Payge says
Can the dough balls be frozen, then baked at a later date? I’m doing a test run of cookies I’m selling in holiday boxes and only need one or two for tasters until baking the orders next week. Love your beautiful photos btw!
Karina says
Hey Payge,
Yes, you absolutely can freeze them and then bake later. This sounds like a great idea and good luck with your holiday boxes! Sounds like a fun time.
Thanks so much for following along with me!! xo
j b says
These are the best Chocolate Crinkle Cookies I have ever ate!!! Thank you for the recipe 🙂
Karina says
AW! That is so sweet of you! Thank you so much! XO
Joan says
Can you freeze the dough to bake later
Karina says
Yes! That is a great idea! Enjoy! XO
Jillian says
Do these get hard after baking or will they stay fudge-y hours after baked? Thinking of making these for Thanksgiving!
Karina says
They will stay soft and chewy as long as they are in a sealed container until you want to eat them.
Emma Novak says
I didn’t refrigerate (because I was time crunched) and although the batter was very sticky instead of rolling the batter in the powdered sugar, I used a sifter to sift the powder on top. I baked them for about 12 minutes and they turned out great! I loved them so much and so did my family!
Rachael says
I remember baking these as a kid and I think I may have to try them again but before I do, does anyone know if the recipe would need to be adjusted for high altitude?
Karina says
I would try it before adjusting to the high altitude. XO
CH says
I made these for Christmas and mine came out more ball-like rather than cookie-like, still delicious though. But I live at high altitude (4900 elev.) and I added 1 tbsp extra of flour to the dry mix. Now, I’m not sure where I went wrong with the end result being more like the size of a rum ball than an actual cookie.
saba says
when doubling the recipe do you double the baking powder and eggs as well? because i know that sometimes doubling the baking powder can have an effect on the cookie
Karina says
For these cookies you are welcome to skip the double baking powder but I would double eggs. Hope you enjoy it! XO
Tiffany says
These cookies are amazing-everybody loved them! They were soft and fudgy! I followed the recipe as written. Bake on!
Karina says
YAY! That is great to hear! I am so glad that you all liked them and they turned out so well. Thank you so much for sharing! XO
Candy Johnson says
This looked very close to a recipe I had several years ago that included instant coffee but after several moves I lost it. I added a Tbsp of instant coffee granules to the dough before refrigerating & these were amazing!
Karina says
That is great to hear! I am so glad that you liked this recipe! Thanks so much for sharing!
Tina says
Hi Karina, I made these cookies for Christmas and they came out great. It was the first time I made cookies and not only did they taste great, they were so pretty! Thanks for sharing such an easy recipe.
Diana says
Made these with a gluten free flour cup for cup blend and they were amazing! Awesome recipe!
Anam says
This was amazing! Made them for work and every one loved them!
Patricia Blask says
I recently got a convection oven and am having a tough time judging he baking time of cookies especially. I haven’t baked in quite a while even in a regular oven, since the one I had wasn’t working very well, so am not an experienced baker at all! Any suggestions?
Karen says
Can you freeze these cookies?
Ellie says
This cookies were awesome for me to make because I am a kid baker and easier than lots of recipes that I have tried! Delicious cookies and I let them cool on the tray for the exact 5 minutes; they are nice and chewy.
Karina says
Hey Ellie! Thank you so much for sharing your feedback! These cookies are our favourite too!
Andrea says
Hola Karina! I have a problem with these cookies – other than they are SO delicious – I just baked them for the second time and when I took them out of the oven, they were really uncooked, so i left them some more minutes in. Now they are hard 🙁
The first time I make them, they also came uncooked after the 10 mins. What could be wrong?
Nattu says
Wow these cookies look delicious!
Judy says
I LUV prime rib and I would be perfectly content to sit in a recliner with a hunk ‘O meat, a knife, fork and a crunchy baguette!! Horseradish is a given.
Karina says
Judy YUM! You’re speaking my language!
Mary Jane Harvey says
Do you think these will work with gluten free flour?
Karina says
May Jane I’m not too sure as I haven’t made them with gluten free flour. If you do try, please let me know how you go!