Chocolate Crinkle Cookies are delicious chocolate cookies enclosed in confectioners or powdered sugar. These delightful cookies which are baked with lots of love are good Christmas presents for friends or even a luscious Christmas dessert to share with the entire family.
How to Make Chocolate Crinkle Cookies
Using a stand mixer with paddle attachment is recommended to make the task easier. The first thing to do is to prepare the chocolate mixture.
Start by melting the chocolate chips. I used electric chocolate melter. You can also use a double boiler. If both are not available, you can improvize. Boil 2 cups water in a sauce pan. Place a heat-proof bowl over the sauce pan. The top of the bowl should be wider than the sauce pan, while the diameter of the bottom part should be narrow enough so that at least half of the bowl is in the sauce pan . Make sure that the water is not touching the bowl.Put the chocolate chips in the bowl. This will slowly melt it.
Meanwhile, combine flour, salt, and baking powder. Mix well and set the mixture aside. This will be used later in the process. A stand mixer is ideal for the next step. However, you can also do this manually. Mix cocoa powder and sugar in a bowl, and then add oil, vanilla, melted chocolate, and egg. Make sure that the mixture is well blended before gradually adding the flour mixture. The cookie dough should have the texture of a modeling clay.
The dough should be cold before baking. Do this by covering the bowl and refrigerate for 4 hours. I usually do mine overnight.
Scooping the dough and molding it into balls is the next step. Roll the balls over powdered sugar until coated and arrange on a baking tray. Make sure to give enough space between the balls for expansion. Bake for 11 to 13 minutes.
Have you finalized your Noche Buena dessert menu yet? Maybe you can include this in your list along with our Crema de Fruta, Leche Flan, and Maja Blanca.
Try this Chocolate Crinkle Cookies recipe. Let me know what you think.
Chocolate Crinkle Cookies
Ingredients
- 2 cups all-purpose flour sifted
- 1/2 cup canola oil
- 1 1/4 cup granulated sugar
- 4 pieces eggs
- 1 tablespoon vanilla extract
- 5 ounces bitter sweet chocolate chips
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup powdered sugar
Instructions
- Melt Chocolate chip using a double boiler or chocolate melter.
- Combine flour, salt, and baking powder in a large bowl. Mix well. Set aside.
- Combine sugar and cocoa powder in a mixing bowl. Mix alltogether until well distributed.Continue mixing while adding oil, vanilla extract, melted chocolate chips, and eggs. Note: Using a stand mixer with paddle attachment is ideal for this task.
- Gradually add the flour mixture while mixing. Continue the process until all the ingredients are well distributed. Cover the mixing bowl and refrigerate for at least 4 hours.
- Preheat oven to 350F. Scoop a tablespoon of chocolate mixture and shape it into a ball using your hands. Roll it over the powdered sugar until completely coated. Arrange in a baking tray lined with parchment paper. Perform this step until the chocolate mixture is completely consumed.
- Bake for 13 minutes.
- Remove from the oven and let it cool for 10 minutes.
- Serve. Share and enjoy!
Nutrition
Watch How to Make Chocolate Crinkle Cookies
jessica says
Mine became flat…why?
Len Yap says
Hi Sheryl, hope this helps, it’s also called powdered sugar. Lots of supermarkets carry it too under their name brand. They use it a lot for making icing for cakes and cupcakes.
Len Yap says
Hi! First of all, let me thank you again for your dedication in sharing your talent to the pinoys all over the world (and to non-pinoys who have ventured your website).
I tried this recipe today, turned out really yummy. I made them a little bigger so I had to bake them about 5 minutes longer but really turned out crunchy on the outside and really moist and chewy in the inside. My kids loved it. Thanks for the recipe! More recipes to come! 🙂
Sher says
tried this one and gave it to my family and friends as Christmas present. They loved it! Thanks so much.
Tina says
hi,
Thanks for your recipes online really helps. I have a question I tried your chocolate crinkles but it turns flat like cookies. I dint know what went wrong can you help me? I want to do it again but i want it perfect next time lol. I tried the pandesal din pala and it was successful and my daughter like it. My british husband is fond of my cooking your recipes really great help for me eventhough i know how to cook.
thanks tina
jenny says
thanks sir vanjo sa recipe na ‘to..i baked this last Tuesday for my niece birthday, (first time ko magbake^_^) and she likes it 🙂
uzziel ochea says
Thanks in panlasang Pinoy!!!! i know now how to bake choco crinkles..
Thanks for that… i used it n my project!!!
dalisay sebastian-sevillo says
hello! I’ve been an avid follower of Panlasang pinoy fr the very time I saw this. wishing that this will stay long. we are always looking forward to see & prepare your recipes. btw, w rgards to this recipe (choco crinkles), do i really need to use electric mixer? If I’ll use bare hands, would this mean that the ingredients will not be properly mix? thanks!! God bless..
Christine says
What is the difference between granulated sugar and confectionery sugar?
Maria says
Hello po. thank you for sharing your recipe po
Can I use self raising flour instead of regular flour & baking powder po?
Thank you po
Panlasang Pinoy says
Maria, you may but it entails a little change on the recipe. If you follow the flour measurements without using any baking powder, the texture will be different.
Maria says
thank you again=D
Panlasang Pinoy says
Its more on the state, arnelia. Vanilla extract and even vanilla essence are in liquid form while vanilla powder is the pulverized version. They have different uses depending on the ingredients that they are with.
leyden says
thanks for this recipe.. this is my favorite! =) i even shared it with my friends… =) keep it up “panlasang pinoy”! =)
May says
Hi, I have a question.
How do I make it fudgier and round? Coz mine ended up a bit flat and a little dry, looking more like cookies.
I followed your steps except the baking chocolate chips and the temperature:
-- I used Ghana milk chocolate http://www.taquitos.net/im/sn/Lotte-Ghana.jpg instead.
-- And I didn’t have an electric mixer so I just mixed it manually.
-- I also set the temperature to 180 degrees Celsius instead of 176 (equivalent to 350 degrees Fahrenheit) and baked it around 10-12 minutes since I can’t get my oven to set to exactly 176. I also tried 170 degrees in 15 minutes.
But overall it tasted really good. I just want to make it a lot like the real round, fudge-like crinkles.
I love your recipes by the way. Thank you very much for sharing!
May from Japan
jam (UK) says
Ate, Confectioner sugar is the same as icing sugar…I suggest that you use Caster sugar rather than the granulatesd sugar coz the latter one is a bit grainy, then confectioner sugar for the outer layer:)
Panlasang Pinoy says
Joy, it will be better if you use Vanilla extract. Hope this helps.
Marionne says
I was wondering if I could just add all the dry ingredients together and then mix it with the wet ingredients. Or is it important to incorporate the dry ingredients one at a time?
jill says
hello! thanks for sharing your recipes. ok lang ba kung alang vanilla essence or would it alter the taste? i would like to try it tonight since i have all the ingredients except the vanilla.
thanks again and more recipes please!
jill
michaela says
what is granulated sugar?
Panlasang Pinoy says
It’s just the ordinary white sugar michaela
Gladys says
Hello
I’ve tried most of ‘ur recipe…(well nearly all of it!) hahahaha
And they’re very very yummy I made pinanyahang manok last night & yema…yummmm….yummmm
My boys absolutely LOVE IT!!! (INCLUDING MY HUBBY WHOSE VERY FUSSY)
THANKS FOR SHARING
KEEP UP THE GOOD WORK!!!
Gladys
AUSTRALIA
rowena says
yuumm