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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!
More desserts below!
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Best Fudgy Chocolate Crinkle Cookies
Ingredients
- 1/2 cup unsweetened cocoa powder
- 1 cup white granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 2 teaspoons pure 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
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
88 calories each for smaller cookies. 146 calories each for larger cookies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How many cookies does this recipe make? Can’t wait to make
them for Christmas!
Thanks!
The recipe states that it makes 20 cookies or 12 large.
Hi Karina!
I made these last year and they’re so delicious! I’m planning on making them today, if I don’t have vegetable oil, can I use canola oil?
Thanks!
Hi Karen, yes you can use vegetable oil! You’re very welcome xx
Hello,
Can I replace white sugar with browns sugar? And use canola oil instead!?
Yes you can. They will turn out fudgier/softer.
I am wondering if I could use these chocolate cookies and make them in a mini muffin pan, and when they come out of the oven press a peppermint kiss in the middle.
Yes that should be perfect!
This cookie is really good. The first time I made it my fiance loved it,and he can’t stopped eating it. He did even asks me to make a new batch. Lol..
I put less sugar and it still come out good and delicious!!This become our favorite cookie!!!
I made these! Followed the recipe and directions EXACTLY. So good, chewy and browny like. Pretty too! Everything a crackle cookie should be! Thanks a million. If I could pay a pic I would ♥️
These turned out perfectly! I will be making them again for sure.
Love these! So chewy and crispy! Most recipies call for chocolate chips Witch I did not have but these are so much better!!!!! Thank you so much 😁❤️
People beg me to make these again and again, definitely a favourite
Hey Karina!
I tried out this recipe and worked out perfectly.
The dough was a little tricky to handle but the cookies were delicious. Thankyou for this recipe. Loads of love from Dubai.
Love it!
I am sending it to relatives from other part of Germany. Do you know how long they can last at room temperature? Thanks.
How lucky am I that I’ve stumbled upon this recipe. It is amazing! I was not aware that I was using dutch processed cocoa powder and it still came out amazing! I used sea salt and doubled the amount. This recipe is now my go to!