Facebook
Pinterest
Email
Print- Recipe Index
- Desserts
- Cookies
- Chocolate Crinkle Cookies
Chocolate Crinkle Cookies
This website uses affiliate links which may earn commission for purchases made at no additional cost to you.
When I worked at Sofra they had a cookie called the Earthquake Cookie. It is my absolute favorite cookie because of its brownie-like consistency (I mean duh, brownie. My one true love). These chocolate crinkle cookies aren’t quite as gooey as Sofra’s, but they’re pretty damn close. So if you like brownies half as much as I do, try this cookie!
Print
Units:
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20mins
- Yield: 16 cookies
- Category: dessert
- Method: baked
- Cuisine: american
Chocolate crinkle cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20mins
- Yield: 16 cookies
- Category: dessert
- Method: baked
- Cuisine: american
Ingredients
- 1 cup white all-purpose flour
- 1 tsp baking powder
- 1/2 cup unsweetened cocoa powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 teaspoon instant coffee or espresso powder
- 1/2 cup powdered sugar (for rolling the cookies)
Instructions
- In a medium bowl, whisk together the flour, cocoa, salt, coffee/espresso powder, and baking power.
- In a separate large bowl, preferably with an electric mixer, combine the vegetable oil and granulated sugar. Beat for 2 minutes. Add eggs and vanilla; mix until combined. Add in flour mixture, and mix until combined.
- Cover the mixture with plastic wrap (either in the bowl, or just dump it out onto the counter and form a disc). Refrigerate for 2 hours or overnight.
- Preheat the oven to 350ºF. Line a cookie sheet with parchment paper. Place the powdered sugar into a small bowl. Roll the dough into 1-inch balls, then roll in the powdered sugar to coat.
- Place on the prepared cookie sheet, spaced 2 inches apart. Bake for 10 minutes. When they come out they’ll be soft in the middle and slightly crisp on the outside.
Recipe adapted from LOL Foodie.
Get baking and try out these chocolate crinkle cookies!
I made these last night. Refrigerated them over night. They were the stickiest, gooyest cookies I have ever made. The instructions for the eggs and oil came after a picture, or add
on My iPad and the procedures were lost to me. I will never make these again….please insist on better placement of ads in your write up, and say from the beginning any unusual methods used to creat the cookies. They took me much longer than the amount described, about an hour was what I clocked. I was not pleased with the experience!
Hey Val! Sorry these didn’t turn out well for you! Unfortunately because the content it completely free we do relay on ads to keep our business afloat! you can always install an ad blocker on your browser. Hope this helps 🙂
I’ve made a slightly different version of this cookie (from the Betty Crocker Cookie Book circa 1964). That recipe calls for unsweetened chocolate, but I often substitute cocoa and butter. It’s a fairly foolproof recipe. They warn you NOT to over bake–which is crucial.
It is SO crucial!!
These look AMAZING! I’ve made a similar type of cookie in the past but it was lemon instead of chocolate. This is a MUST try recipe.