Chocolate Crinkle Cookies
These homemade chocolate crinkle cookies have a rich, fudgy centre like brownies. An easy one-bowl recipe that’s a delicious crowd pleaser and perfect all year round.
These cookies get their name from the effect the icing sugar creates as the cookies spread in the oven and their surface cracks apart, leaving a crinkled surface. If you’ve never had crinkle cookies before, this is going to be an exceptional experience.
In order to get a really good crinkle effect, the cookie dough should be rested in the fridge for as little as 30 minutes, or if you are not in a hurry, leave it for as long as possible. This will also make rolling the cookie dough easier, as it is quite a soft dough.
If you like the sound of these crinkle cookies, you’ll love my lemon crinkle cookies, bursting with fresh lemon flavours.
If you decide to give this recipe a try, let me know! Leave a comment below and rate it – it’s really helpful to me and other readers to know what you think! And don’t forget to take a picture and tag me @thegourmetlarder or hashtag it #thegourmetlarder on Instagram or Facebook. I love seeing what you’ve been baking! 🙂
RECIPE HIGHLIGHTS
- EASE: incredibly easy to make.
- TASTE & TEXTURE: eye-catching white crackled tops with rich fudge centre like brownies.
- QUANTITY: 18-20 cookies.
- TIME: 47 minutes, including 30 minutes chilling.
© THE GOURMET LARDER. All images and content are copyright protected. If you want to share this recipe, please do so using the share buttons provided. Please do not republish the recipe or its content in full instead, include a link to this post for the recipe. Further information can be found in my FAQ’s.
INGREDIENTS
For this yummy chocolate crinkle cookie recipe, all you need are these ingredients:
- Neutral-tasting oil – the neutral oil helps the cookies spread. Neutral oil is any oil that does not have a strong taste, such as canola, vegetable, sunflower, rice bran, grapeseed, etc.
- Caster or granulated white sugar – adds sweetness and structure.
- Cocoa powder – I prefer to use a high-quality dark cocoa powder over regular cocoa powder. It adds a rich chocolate flavour and builds structure.
Cocoa recommendations: Dr. Oetker fine dark cocoa powder or not as dark – Sevenhills wholefoods organic cacao powder
- Medium eggs – builds structure and richness to the recipe. Make sure they are at room temperature before use.
- Baking powder – is a chemical leavening that increases the volume of the ingredients, creating a nice light texture. Please make sure that it is not expired.
- Plain (all-purpose) flour – builds structure.
- Salt – I highly recommend adding a good pinch of fine salt to your biscuit dough. It might seem a bit weird, but it has the incredible ability to enhance sweetness, suppress bitterness, and elevate the flavour of all the ingredients, making your biscuits taste even better. It’s pretty crazy, the sodium in the salt sends signals to move glucose into your tongue’s sweet taste receptors, making the sweetness really pop. So, don’t be afraid to sprinkle a little salt – it’ll take your biscuits to the next level! I recommend Maldon Sea salt flakes or Cornish sea salt, but any good quality sea salt is fine.
- Granulated and icing sugar – for rolling and getting that crinkled look.
WHAT VARIATIONS CAN I MAKE?
This chocolate crinkle cookies recipe is very versatile, and you can have fun trying different flavour twists!
Here are a few suggestions:
- Coffee and chocolate cookies: Add 1 tsp of instant espresso powder with the oil.
- Amaretto and chocolate cookies: Add 1 tsp almond extract with the oil.
- Orange and chocolate cookies: Add the zest of an orange with the sugar at the beginning of the recipe.
- Chocolate chips – A few chocolate chips for that ultimate indulgence.
If you experiment, please leave a comment at the bottom of the post – it’s really helpful to me and other readers to know how you got on. I regularly update these posts and the feedback I receive helps to make the recipes even more useful and interesting.
NUTRITION
Serving: one chocolate crinkle cookie
I have provided some nutrition information as a guide. However, the data can vary for a recipe based on many factors such as precision of measurements, ingredients, or the source of nutrition data.
I make every effort to keep the information as accurate as possible but make no warranties regarding its accuracy.
I encourage you to make your own calculations based on the actual ingredients you use in your recipe.
Nutrition per serving
| Calories | 113.5 kcal (6%) |
| Total Fat | 3.55 g (5%) |
| Carbs | 19.7 g (8%) |
| Sugars | 12 g (13%) |
| Protein | 1.79 g (4%) |
STORAGE AND FREEZING
These chocolate crinkle cookies are best served on the day of baking, warm and crispy from the oven. Any leftovers can be stored in a tin at room temperature, as it allows them to breathe just enough that they stay crispy. An airtight container that’s not completely sealed will also keep your cookies away from humidity and moisture, but they will soften as time goes by.
Freezing the baked cookies – cool the biscuits completely after baking and place them in a freezer bag or an airtight container. They will last up to 1 month. When you are ready to serve, allow the cookies to reach room temperature before serving.
Freezing the cookie dough – Make the cookie dough balls and place them on a baking tray or a plate that fits in your freezer (lined with baking paper). Once they have frozen solid, approximately 30 minutes, transfer them to a freezer-safe, airtight container or bag. They will last up to 3 months in the freezer. Don’t roll the dough in the powdered sugar before freezing! Once you’re ready to bake them, remove the cookie dough balls from the freezer, roll in sugar and icing sugar as per the recipe and then bake straight from frozen, adding an additional 1-2 minutes to the instructions above. Watch them carefully as you don’t want to over bake them as they will dry out.
TOOLS YOU’LL NEED
Here is some kitchen equipment that I use and recommend for this recipe.
I love using these baking mats. They stop everything from sticking to the baking tray and are really easy to clean.
These three different sized scoops are perfect for ice cream, melons and cookies.
Digital kitchen scales: I highly recommend using metric measurements rather than cup measurements. If you have ever ended up with dry, dense, or crumbly baked goods, it might be because of inaccurate volume measurements, not all measuring cups are made equally. All my recipes are carefully developed so that you can easily recreate them in your own kitchen with success, using metric measurements. It is also a lot easier, less messy and you will get far better, consistent results. 🙂
If you are interested in understanding conversions, here you will find the best conversion chart.
Please check out my Shop for a curated collection of some of my favourite baking equipment. The Gourmet Larder is an Amazon Associate, I earn from qualifying purchases.
RECIPE TIPS
Don’t over-mix the batter – over-mixing the cookie dough once the flour is added can result in dense and tough cookies.
The dough should be a little sticky – don’t try to add more flour to eliminate the stickiness, as this will cause the cookies to be tough and dry.
Resting and chilling the cookie dough – this is essential for these cookies to get that crinkle look. Resting the dough gives better results as it allows the dry ingredients to absorb the moisture from the lemon juice and egg, which makes the dough soft and sticky. This time also creates more flavour in the dough and because the fats are also chilled, it prevents the cookies from spreading out too quickly during baking. This means the edges won’t be ultra thin but more rounded after baking.
Don’t over-bake – the cookies will look slightly underbaked but will set more on the baking tray. If they are left in the oven too long, the centres start to dry out.
Chocolate Crinkle Cookies
INGREDIENTS LIST
- 60 ml neutral-tasting oil (canola, vegetable, sunflower oil etc..)
- 40 g unsweetened cocoa powder (5 tbsp)
- 180 g caster sugar
- 2 medium eggs (100g without the shells)
- 170 g plain flour (all-purpose) (BL55)
- ½ tsp fine sea salt
- ½ tsp baking powder
For rolling:
- 35 g granulated sugar
- 35 g icing sugar (US powdered sugar)
Preparation
- Cookie dough: In a large bowl, mix together the oil, cocoa powder and sugar.
- Add the eggs and whisk with an electric hand mixer for 1-2 minutes until the mixture has thickened slightly.
- Add the sieved flour, baking powder and salt and stir until combined, but be careful not to overmix it.
- Resting the dough: (optional) Chill the dough for 30 minutes or longer, even overnight if possible. (see notes)
- Preheat the oven 180°C / 160°C fan / 350°F / Gas 4
- Line a baking tray with parchment paper or a silicone mat and set it aside.
- Shaping: Pour 35g of granulated sugar into one bowl and 35g of icing sugar into another bowl. Scoop the dough into 18-20 balls, I use a 35mm/1 tbsp cookie scoop. Roll each cookie ball lightly in granulated sugar, then generously in the icing sugar. (Rolling the cookie in granulated sugar helps to prevent the icing sugar from being absorbed into the dough, giving us that lovely crinkle effect.)
- Place the coated cookie balls equally on the prepared baking trays. I use a silicone mat (30 x 40cm) on my baking tray and this allows me to bake a maximum of 12 cookies at a time. I also always bake the trays separately to avoid creating steam during the baking.
- Baking: Bake for 9-10 minutes or until the edges are set. (See notes)
- Allow the cookies to cool for 5-10 minutes on the baking sheet to continue setting, then transfer to a wire rack to cool.
Notes & Tips
www.thegourmetlarder.com
PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!
If you’ve tried making these Chocolate Crinkle Cookies or any other recipe from my website, I would love to hear about your experience. Please share your thoughts in the comments below. I always enjoy hearing from you. And if you don’t mind, please consider leaving a star rating as well!
Don’t forget to subscribe to my newsletter, so that you don’t miss out on more delicious recipes and follow me on social media.
HUNGRY FOR MORE? FOLLOW ME!
PIN THIS RECIPE ON PINTEREST TO SAVE AND SHARE WITH YOUR FRIENDS!
If you liked this chocolate crinkle cookies recipe,
take a look at my inspirational recipe collection for more ideas.
Don’t forget to subscribe to my newsletter, so that you don’t miss out on more delicious recipes and follow me on social media.
HAPPY BAKING!
