Fudgy and Chewy Chocolate Crinkles

We make a lot of cookies at home but this is one sweet treat that we only make during the holidays. Don’t get me wrong, this is an excellent cookie! I guess eating these only around the holiday season makes it more special.  

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I used to sell chocolate crinkles a long time ago. Baking a lot of cookies is no joke. We were still renting a one-bedroom apartment then and making a few hundreds a night was a bit of a challenge. I had to be very organized and “cleaning-as-I-go”, was (and still is) my mantra. Let’s not talk about my OC side…back to the cookies. Haha! 

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These cookies are so fudgy, like eating a thinner brownie. Its rich, chocolaty taste is so addicting especially if you use good quality cocoa powder,  which I strongly suggest. Nibbling on a couple just won’t cut it so be prepared. And, these make excellent Christmas gifts to family and friends. Cool them completely then place in cookie tins and they’re good to go. Who wouldn’t love to receive these yummy treats? I know, I would!

So, gather your ingredients and bake away! This is sooo good…. I promise!

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Fudgy and Chewy Chocolate Crinkles

Pam from PinoyBites
Sink your teeth into these fudgy, rich and chocolaty decadence that will surely satisfy your chocolate cravings. An excellent Christmas present!
Prep Time 15 mins
Cook Time 10 mins
Resting Time 4 hrs
Course Dessert, Snack
Servings 24 cookies


  • 1 cup unsweetened cocoa powder I used Rodelle’s organic baking cocoa
  • 1 ½ cups sugar
  • ½ cup 1 stick unsalted butter, melted and cooled
  • 4 eggs room temperature
  • 2 teaspoons vanilla extra
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup icing sugar for rolling


  • In the bowl of an electric mixer, mix (using the paddle attachment) together cocoa powder, sugar and melted butter. Add in the eggs, one at a time, then add vanilla.
  • Combine flour, baking powder and salt in a separate bowl and mix . Then, stir into the cocoa mixture. Cover the dough with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
  • Preheat the oven to 350F. Line a cookie sheet with parchment or silicone mat. Scoop some dough (about 2 tablespoons) and roll into a ball, using the palms of your hands. Evenly coat with icing sugar and place on a cookie sheet, spreading at least 2 inches apart.
  • Bake for 10 minutes. Do not over bake. Leave on the cookie sheet for a few minutes before transferring to a wire rack. Serve warm or at room temperature.
  • Transfer to an airtight container and enjoy for a few days.


*DO NOT OVERBAKE THESE COOKIES. They may still seem soft, but the carryover cooking after you take it out of the oven will turn them into perfectly fudgy cookies.
**For best results, use good quality cocoa powder. They make a huge difference.

Feel free to share with your friends!

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