Gooey Chocolate Crinkle Cookies

Crinkle Cookie - Open/Featured

Chocolate Crinkle Cookies have easily become one of my favorite cookies of all time. Chocolate and powdered sugar just speaks to my soul. I found an amazing recipe from Cooking Classy and adapted it for my household. Nothing crazy, the recipe was basically amazing the way it was, they were just missing some gooeyness for my taste, so I added some dark chocolate chips. I also scaled it down to half of the original recipe (I can’t have that many cookies in my home at once, I will gain 5 pounds each month) and reduced the sugar just a tad (habit from growing up with diabetes in my family). These gooey wonders never last long in my home and they are now my most requested cookie! They almost take like a brownie, which just makes it even better.  They are also super easy! I am a self taught baker, so I don’t own many fancy tools yet. Any pastry I can make without equipment I love. I am still whisking, and beating my sugar and eggs by hand people.  

Brrr... Chill Cookies!

The most important part of this recipe is the chilling of the dough. I made the mistake of cooking a batch once in a hurry, skipping the chilling process, and they were NOT the same at all. The bad part is, I had opened my mouth and offered to give these to a friend of mine. I was a tad bit embarrassed. They were delicious, but I am a sucker for presentation (and packaging). The dough was extremely sticky, chocolate all over my fridge, sink and arms. The powdered sugar also sunk into the dough quickly and by the time they were done cooking, the powdered sugar was gone. That is the prettiness of the cookie! I made a second batch, chilled, the following week and made up for it. Chill, chill, chill the dough as long as you can. I normally make the dough at night, chill overnight, and I bake them first thing in the morning. They come out beautiful! I recommend at least chilling 4 hours and make sure to cover them with saran wrap. Your cookies will thank you!

Crinkle Cookie - Chilled Batter

Bake into Gooey Goodness

The pretty aesthetic of the cookie comes from rolling the cookie balls in powdered sugar. These cookies turn out so pretty, they make the best neighbor goody gifts. In fact, I gave these to some neighbors of mine as a “welcome to the block” gift, along with some coffee. They loved it! 

Place them on parchment lined sheet pans 2 inches apart (or more, depending on your size preference of cookies – I stick to 1.5 to 2 tbsp size balls). Bake for 12 minutes. They will appear set and “cracked” over the top with the powdered sugar molding around those cracks. Remove from the oven and leave on the cookie tray for an additional 5 minutes before transferring to a cooling rack to fully cool. Tada! Done! You are ready to enjoy some yummy gooey chocolate crinkle cookies! This is like a brownie/cookie hybrid! Can it really get any better than that? 

Crinkle Cookies - Rolled on Pan

Bake these delicious gooey cookies? No? You should AND you should 100% show me!!

Tag @feasting_mexican on Instagram and @feastingmexican on Facebook.

Crinkle Cookies - Halved

Gooey Chocolate Crinkle Cookies

Make a chocolate gooey brownie cookie covered with a blanket of powdery sweetness the entire family will devour! 
Prep Time10 mins
Cook Time24 mins
Total Time34 mins
Course: Dessert, Pastry, Sweets
Cuisine: American
Keyword: chocolate, cookie, crinkle cookie, powdered sugar
Servings: 24 cookies
Author: Sharon Guerrero-Perez


  • 1 1/4 cup AP Flour
  • 1 tsp Baking Powder
  • 1/4 tsp Kosher Salt
  • 1/2 cup Vegetable Oil
  • 3/4 cup Sugar, granulated
  • 2 Egg
  • 1 tsp Vanilla Extract
  • 1/2 cup Cocoa Powder (I use Hershey's)
  • 1 cup Dark Chocolate Chips
  • 1 cup Powdered Sugar


  • Combine the flour, baking powder and salt in a bowl, and set aside. 
  • Beat the vegetable oil and sugar in a separate bowl. 
  • Add in the eggs (one at a time and mixing after each addition) and vanilla. 
  • Add the cocoa powder in until just combined. 
  • Slowly add the flour mixture into the egg/cocoa mixture until just combined. 
  • Fold in the dark chocolate chips. 
  • Chill the dough at least 4 hours, but preferably overnight (8-12 hours).
  • The following day, preheat the oven to 350F. Line a sheet tray with parchment paper. Place the powdered sugar into a bowl. 
  • Roll the dough into small balls, about 1 ½ to 2 tbsp each.
  • Coat the dough balls with powdered sugar and place on the prepared sheet pan 2 inches apart.
  • Bake until the tops are set, about 10-12 minutes. 
  • Let them rest on the sheet tray for 5 minutes. Transfer to a cooling rack to cool completely. Once cooled, store in an airtight container, or eat them right away! 


  • Time does not include chill time - you can chill for at least 4, but preferably chill overnight (8-12 hours). The longer the easier the dough is to work with. It melts fairly quickly so maintain in the refrigerator between batches.

Leave a Reply

Your email address will not be published. Required fields are marked *