Foolproof Soft and Fudgy Chocolate Crinkles

Foolproof Soft and Fudgy Chocolate Crinkles

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Today, I made one of my family’s favorite cookies – the Chocolate Crinkles. 😊 This cookie is soft and very chocolatey and is very eye-catching. They are rolled in a thick coating of powdered sugar and then baked it until it gets that beautiful crinkled appearance.

Foolproof Soft and Fudgy Chocolate Crinkles
Foolproof Soft and Fudgy Chocolate Crinkles

Growing up, I always had these crinkles in school. And these cookies remind me of all of those happy elementary school memories. 😄

Foolproof Soft and Fudgy Chocolate Crinkles

This sweet treat is a popular cookie in the Philippines. It is soft, rich, and fudgy, and the recipe is very straightforward but does require that the dough be very well chilled. And it is also important that the dough balls are coated generously with powdered sugar. That’s the secret for getting the perfect crackle appearance.

Foolproof Soft and Fudgy Chocolate Crinkles

Quick notes and tips

  • For best results, use a digital kitchen scale to measure ingredients. If you don’t have one, you can use cups, but be sure to use the proper method for measuring ingredients.
  • Don’t skip the chilling; otherwise, the dough will be sticky to work with. You can chill the dough for at least 1 hour to overnight.
  • The dough can also be frozen in advance to use later. Then just let it thaw in the fridge before using it.
  • If you find the dough sticky, you need to work fast, or you can use disposable gloves (suitable for handling food).
  • Don’t overload the baking pan, and the dough balls should be about 2 inches apart.
  • Roll the dough balls heavily in powdered sugar, as this will help make amazing crinkles.
  • Don’t over bake. For small crinkles, I bake for 8 minutes, and for a bigger one, I give them about 10 to 11 minutes.
  • These crinkles can last for about 5 days if stored at room temperature in an airtight container.

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Foolproof Soft and Fudgy Chocolate Crinkles

Please refer to my page – Common Baking and Cooking Conversions if you’re using other baking measurements.

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For 18 servings, you will need:

  • 143 grams (1 cup + 2 tbsp) all-purpose flour
  • 4 grams (1 tsp) baking powder
  • 1/4 tsp (1.5 grams) fine salt
  • 1/2 tsp espresso powder (optional)
  • 50 grams (1/2 cup) cocoa powder
  • 150 grams (3/4 cup) sugar (I used brown sugar), adjust according to your preference
  • 54 grams (1/4 cup) vegetable oil
  • 75 grams dark chocolate, melted and lukewarm (optional)
  • 2 large whole eggs (110 grams), room temperature
  • 1/2 tsp vanilla extract
  • powdered sugar, for coating

Procedure (video):

  1. In a large bowl, sift the flour, baking powder, and salt. Whisk together, then set aside.
  2. In another bowl, add cocoa powder and sugar. Whisk to combine, then add vegetable oil and lukewarm melted chocolate, if using. Whisk again to blend well. Beat eggs in one at a time and stir in the vanilla extract.
  3. Using a spatula, fold the flour mixture into the chocolate dough and continue folding and stirring until well incorporated. Make sure no dry flour remains.
  4. Cover the bowl with plastic film and chill the dough in the fridge for 1 hour to overnight. The longer you chill the dough, the better.
  5. Preheat oven (convection) to 175 degrees Celcius (350F) and line a baking tray with parchment paper.
  6. Scoop a generous 1 tablespoon (or 1.5 tbsp) of the dough mixture. Roll into a ball and coat generously with powdered sugar, then place on the prepared baking tray.
  7. Bake (middle rack) for 8 minutes (1 tbsp) or 10 minutes for 1.5 tbsp dough.
  8. Allow to cool on the tray for 2 minutes and then transfer to a cooling rack.
  9. Serve, share, and enjoy!

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