Chocolate Crinkle Cookies Recipe

W henever September comes, everybody gets excited for Christmas. They say it's already 'ber" month which means Christmas is fas...

Whenever September comes, everybody gets excited for Christmas. They say it's already 'ber" month which means Christmas is fast approaching. Everyone is excited for reunions with family, friends, vacation, and also presents, foods and treats. One of the favourite treats every holiday season is the Chocolate Crinkle Cookies. Nowadays, they are also eaten as regular snacks and presents to coworkers on regular days.

This is a very unique variation of cookie. If you want a cookie and you're also craving for a brownie, then this is a perfect treat for you. The centre is like a brownie but its texture on the outside makes your cookie craving satisfied as well. It is a cookie dough rolled into confectioner's sugar which makes this cookie distinctive.

Chocolate Crinkle Cookie Ingredients

There's no special ingredient for this recipe. It uses regular cookie ingredients except that it is coated with confectioner's sugar.

FLOUR - the regular all-purpose flour is usually used for this recipe

COCOA - I usually use unsweetened cocoa powder

CONFECTIONER'S SUGAR - this makes this cookie special because of the wintery colour.

Other ingredients are the same as other cookie which are, baking powder, salt, eggs, oil and vanilla extract.


- Refrigerate your dough after the mixture of wet and dry ingredients at least for 2 hours or overnight is better otherwise it will be too sticky It is also for easy rolling and contributes to a fudgy texture for your thick cookies.

- Excess batter can be kept in a sealed bag in the fridge for up to three months.

- Don't put your dough ball too close in the baking tray to allow them to expand.

- Just bake them according to the recommended time 11-12 minutes. Baking them too long will not result in a fudgy centre of the cookie.

- Pressing the middle of the dough ball before baking is not required. They usually bake into shape by naturally, but if you want a more flat cookie then you can press the centre a little bit.


  • 1/2 cup cocoa powder
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1 tsp. vanilla extract
  • 1/2 cup confectioner's sugar
  1. In a large bowl, whisk the dry ingredients together: cocoa powder, all-purpose flour, sugar, salt and baking powder, mix well then set it aside.
  2. Beat the eggs, vegetable oil and vanilla extract until well combined.
  3. Combine the wet and dry ingredients together. Use a mixer to mix them together until well combined or a strong spatula. The mixture is sticky.
  4. Get a cling wrap, cover the mixture and chill it for 2 hours or overnight is better.
  5. After chilling the dough mixture, put it in room temperature.
  6. Preheat oven to 350 degrees Fahrenheit.
  7. Scoop and make inch balls from the dough mixture until it is finished. If you made a lot, you can keep it in the fridge for 3 months in a sealed bag or container and use it when you feel like it.
  8. Generously coat it into the confectioner's sugar and put in in a baking pan lined with parchment paper. Put the balls at least 2 inches apart. 
  9. If you want a more round cookie, just keep it like a ball. If you prefer a flat cookie, you can press the centre of the ball.
  10. Bake for 11-12 minutes. The cookies will still feel soft but it gets harder as it cools down.
  11. Remove from the oven and let it cool in the baking pan for at least 5 minutes.
  12. Transfer to a wire rack to let it cool completely.



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Filipino Cuisines: Chocolate Crinkle Cookies Recipe
Chocolate Crinkle Cookies Recipe
Filipino Cuisines
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