There are more ways to make chocolate crinkles than you think!
We have many chocolate crinkles recipes, and each one is a gloriously fudgy and delicious cookie recipe that you’re going to want to try.
We have a classic chocolate crinkle recipe and video that shows you how to make the basic crinkles cookie.
For those who would like a more colorful and different tasting crinkle, we give you two options: the red velvet crinkles recipe which has a tang from the cream cheese and reddish hue, both of which is perfect for celebrating the holidays or some other festive gathering or the vibrant and trendy ube crinkles recipe which combines the earthy flavor and purple hue of the ube halaya and the fudgy texture of a crinkle cookie into one irresistible cookie.
What other kind of chocolate crinkle cookie recipe can you make? How about a deep, dark chocolate crinkle that uses a black cocoa powder? Black cocoa powder is really just a kind of Dutch-processed cocoa powder that is darker in color than other cocoa powders. You use just as you would other alkalized, or non-acidic, cocoa powder.
To deepen the chocolate color of these dark chocolate cookies, just a portion of the cocoa powder is replaced with the black cocoa powder to give it that dark chocolate look.
Watch the video to see how dark these cookies get then bring out the ingredients and make a batch to see if these are just as good (or better!) than your typical chocolate crinkle:
Dark Chocolate Crinkles Recipe
- Takes 27 minutes plus chilling
- Makes 36 cookies
- 3/4 cup vegetable oil
- 2 cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1/4 cup black cocoa powder
- 1/2 cup cocoa powder
- 2 2/3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup confectioner’s sugar
- 1 In the bowl of an electric mixer fitted with the whisk attachment, combine oil and sugar. Add eggs and vanilla; mix until well combined.
- 2 In a separate bowl, combine black cocoa powder, cocoa powder, all-purpose flour, baking soda, and salt. Gradually add dry ingredients to the egg mixture. Stir until just combined.
- 3 Chill the mixture in the refrigerator for an hour or until dough is firm enough to handle.
- 4 Meanwhile, preheat oven to 350 degrees F (176 degrees C).
- 5 Place confectioner’s sugar in a shallow dish or plate. Using two small teaspoons, scoop and then drop the dough in the confectioner’s sugar. Cover with sugar until completely coated with an excess of on top of each cookie. Immediately place coated-ball on a parchment paper-lined or lightly greased cookie sheet, spacing them 2 inches apart, until baking sheet is filled. Return dough in the refrigerator to chill until needed again.
- 6 Bake prepared cookie sheet in the preheated oven until puffy and cracked on top, about 6 minutes. Set the pan on top of a wire rack to cool completely. Form more cookie balls until all the dough has been baked. Once cool, dust confectioner’s sugar on top of each cookie, if desired, before serving.
Here are even more cookie recipes to make to satisfy your biggest cookie dreams: