Also called Volcano or Earthquake Cookies, these fudgy chocolate crinkles cookies are soft, chewy, dipped in powdered sugar and baked to perfection.
It’s impossible to turn down these sweet, chewy cookies that are great for chocolate lovers! If you’re a fan of chocolate, you also need to check out our classic Chocolate Chip Cookies and No Bake Cookies.
Have you ever had Chocolate Crinkles Cookies?! We’ve been making them since I was a kid, and they’ve become a classic cookie recipe in our home.
These fudgy chocolate cookies are soft and dipped in powdered sugar adding a sweetness that makes it hard to have just one cookie.
These cookies are also known as Earthquake Cookies or even Chocolate Volcano cookies because of all the cracks in the cookie. When they are baking, the cookie expands and makes these cracks or crinkles, which believe it or not, make them even more irresistible.
How to Make Chocolate Crinkles
These cookies require a few simple steps and result in a delicious, chewy chocolate cookie. To make them, begin by combining the cocoa powder, sugar and oil in a medium bowl.
Add the eggs one at a time and beat until well combined. Stir in vanilla and set aside.
In a separate bowl, combine flour, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until all combined. Chill for 1 hour (if you’re in a pinch, chill in freezer for at least 30 minutes).
Line cookie sheet with parchment paper. This cookie dough is sticky so using the parchment paper helps.
Roll 1 inch – 1 ½ inch balls of dough into a bowl of powdered sugar. Roll around and place on cookie sheet. Bake for about 10 minutes at 350.
These cookies are chewy, and if you want them to stay soft and chewy, we recommend STORING them in an air-tight container and keeping on the counter for up to 3-4 days. To help them stay soft, you can also place a piece of bread in the container which will help.
You can also FREEZE the dough for the cookies. To freeze the dough, we recommend rolling them into balls and placing on a cookie sheet to freeze. When firm, you can put these in a container or freezer-safe bag to freeze for up to 2 months. To bake, remove balls and let thaw for 30 minutes to an hour before rolling in powdered sugar and baking.
You can also freeze the cookies already made. Stack the cookies, separated by wax paper in a freezer container or bag for up to 3 months.
You CANNOT go wrong making these cookies – they’re so delicious and fudgy and will be great for any chocolate lover.
For more chocolate cookies, check out:
- Chocolate Flourless Cookies
- Nutella Cookies
- Chocolate M&M Cake Cookies
- No Bake Cookies
- Brownie Cookies
Crinkles Cookies Recipe
- Combine cocoa powder, sugar, and oil in a medium bowl.
- Add eggs one at a time and beat until well combined.
- Stir in vanilla.
- In a separate bowl, combine flour, baking powder and salt.
- Add dry ingredients to wet ingredients and stir until all combined.
- Chill for 3-4 hours.
- Line cookie sheet with parchment paper.
- Add powered sugar to a bowl. Roll dough into 1 inch balls and roll in powdered sugar until well coated.
- Bake at 350 for 9-11 minutes.