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! The best part? Somehow they’re ONLY 88 calories EACH!
Rich and decadent, you’d be mistaken for thinking these were super fattening or loaded with calories, and they are anything but. How to describe these? Exactly like a brownie in the shape of a cookie.
*Originally published December 24, 2016.
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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.
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 and Scalloped Potatoes and Caprese Wreaths creating chaos all over the place, I’ve saved the best for last!
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.
The Best Fudgy Chocolate Crinkle Cookies for your cookie exchange!
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- 1/2 cup (60g) unsweetened cocoa powder
- 1 cups white granulated sugar
- 1/4 cup vegetable oil
- 2 eggs
- 1-1/2 teaspoons vanilla extract
- 1 cup 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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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
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!