Chocolate Crinkle Cookies

Cookies
January 12, 2012
Cookies
January 12, 2012

Chocolate Crinkle Cookies

When I worked at Sofra they had a cookie called the Earthquake Cookie. It is my absolute favorite cookie because

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Chocolate Crinkle Cookies

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!
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Chocolate crinkle cookies

  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 16 cookies 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 16 cookies 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 16 cookies 1x
  • 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

  1. In a medium bowl, whisk together the flour, cocoa, salt, coffee/espresso powder, and baking power.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Keywords: chocolatey, decadent, gooey, christmas

Get baking and try out these chocolate crinkle cookies!

— STILL HUNGRY? —

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  1. 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 🙂

  2. 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.

  3. I tried making these the other day, but I was unable to roll the cookies because the dough was more like brownie batter. The cookies baked flat and had little holes in them which suggests that there may have been too much oil in the batter. I’m not sure where I went wrong, but I noticed that LOL Foodie uses only 1/4 cup of oil and you listed 1/3 cup. Any advice?

  4. I made this cookies yesterday and while it *looks* exactly like an Earthquake cookie, the taste is nowhere in the ballpark. I’m no master baker, but a couple of questions: why oil instead of butter? And why is cocoa (rather than chocolate) the source of the flavor? This recipe is a good start to approximating the Earthquake, but needs to be richer, heavier, and denser. Suggestions?

    • Larry,

      Sometimes oil is used instead of butter to ensure a moister product. The milk solids in the butter can make a baked good a little harder and dryer. As for the cocoa/chocolate issue, I think you’re right in what you’re alluding to: using chocolate would’ve probably made a better cookie. I just followed the recipe LOL Foodie used, but I will definitely be on the prowl for an Earthquake recipe with chocolate chocolate!

      Hope this helps 🙂