Fudgy, chewy, sweet and oh so yummy – Chocolate Crinkle Cookies! Super easy to make as well and perfect for the holiday season!
Even when I was in the Philippines, chocolate crinkles have been a huge favorite of mine. I was in college then and though I had often wished to learn how to bake these gorgeous cookies, I never dared to do it. I suppose it doesn’t help when you don’t really have a proper oven at home….lol 🙂 Nonetheless, I knew that someday when I got married, I would have to learn to make these beauties. That day has arrived.
At first, I made an attempt to make a batch of these from scratch, which as you would know, has always been my first choice as 99% of our baked goodies here are from scratch. However, though my initial trial was quite yummy the cookies came out rather flat and unappealing. They tasted wonderful but looked like somebody sat on them as they were just big and really flat – not exactly the kind that I remembered eating during my college days.
Thankfully, I found a popular Chocolate Crinkle recipe online that uses a chocolate cake mix and with very minor ingredients. I thought I’ll try it again and see if it’s any better. After another attempt, I observed that the taste made from the cake mix wasn’t bad at all – pretty good actually – however, I still wasn’t happy with their appearance so after a few more tweaking, I came out with a version that for me was pretty acceptable – delicious and the cookies look pretty good, too – not totally flat and so chocolatey-good. So, while in the future I may still attempt to make crinkle cookies from scratch, for now I am happy with this cake mix version. I note below some very simple techniques I use to make them look really nice and of course yummy, too!
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1 box of Devil’s Food Cake Mix (choose your fave brand)
1/3 cup Vegetable Oil
2 large Eggs
Confectioner’s (icing) Sugar, enough for rolling the cookie dough in
Preheat the oven to 375 F.
Mix all the ingredients together (except the icing sugar) by hand until a dough forms.
Shape the dough into balls at least 1 1/2 inch size. Use a rounded tablespoon for easier measurement. Scoop the dough and fill the tablespoon (use a measuring spoon not a serving spoon) to almost double the amount. To eliminate extra oil from the dough I roll them on a paper towel after shaping them. You can also leave them out to dry for about 10 minutes. This is to ensure that the sugar coating won’t be totally absorbed by the oil while baking.
Roll the balls in the confectioner’s sugar. Be very generous with the coating, roll each dough ball a few times to ensure a thick coating; this will ensure the sugar prints will remain thus achieving that crinkle/crackled look. Place each ball about 2 inches apart on an ungreased cookie sheet(s).
Bake for about 8-10 minutes or until just set. Remove from the cookie sheets after a couple of minutes and let cool on the wire rack completely. Enjoy while warm but it’s still perfectly yummy even at room temp. These cookies retain their moisture even after a day or two. Store in an airtight container, assuming there’ll be any left. 🙂
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