Chocolate Crinkle Cookies – aka Earthquake Cookies (+ Video)
Chocolate Crinkle Cookies – aka Earthquake Cookies (+ Video)
Also known as volcano cookies or earthquake cookies, these fudge chocolate chip cookies are soft, chewy, dipped in powdered sugar and baked to perfection.
It’s impossible to say no to these sweet and chewy cookies that are perfect for chocolate lovers! If you’re a chocolate lover, you’ll also want to check out our classic chocolate chip cookies and no-bake cookies.
Crinkle Cookies
Have you ever eaten chocolate crinkle cookies? ! We’ve been making them since we were kids and they’ve become a classic cookie recipe in our house.
These fudge chocolate chip cookies are so soft and dipped in powdered sugar for added sweetness, it’s hard to eat just one cookie.
These cookies are also called earthquake cookies or even chocolate volcano cookies because of all the cracks in the cookies. As they bake, the cookies expand and develop these cracks or wrinkles, making them even more irresistible, believe it or not.
How to Make Chocolate Crinkles
These cookies make delicious, chewy chocolate chip cookies in just a few easy steps. To make them, start by mixing cocoa powder, sugar and oil in a medium bowl.
Add eggs one at a time, mixing well. Stir in vanilla and set aside.
In a separate bowl, combine flour, baking powder and salt. Add dry ingredients to wet ingredients and mix until all combined. Refrigerate for 1 hour (if you’re in a pinch, refrigerate for at least 30 minutes).
Line cookie sheets with parchment paper. This cookie dough is sticky, so using parchment paper will help.
Roll 1″ – 1.5″ of dough into a bowl of powdered sugar. Roll out and place on cookie sheet. Bake at 350 degrees for about 10 minutes.
Cookie Tips
These cookies are chewy and if you want to keep them soft and chewy, we recommend storage Store them in an airtight container and keep on the counter for up to 3-4 days. To help keep them soft, you can also place a loaf of bread in the container, which will help.
you can also freeze Cookie dough. To freeze the dough, we recommend rolling them into balls and freezing them on a cookie sheet. Once firm, you can freeze them for up to 2 months in a container or freezer-safe bag. To bake, remove balls, thaw for 30 minutes to an hour, then add powdered sugar and bake.
You can also freeze already made cookies. Stack cookies in freezer containers or bags, separated by wax paper, for up to 3 months.
You can’t go wrong with making these cookies – they’re delicious and fudgy, perfect for any chocolate lover.
For more chocolate chip cookies, check out:
Course dessert
American food
Prep time 5 minutes
Cook Time 9 minutes
Chill for 3 hours
Total time 14 minutes
Serving Size 24
Calories 173 kcal
by Lil’ Luna
- 1 cup unsweetened cocoa powder
- 2 cups sugar
- 1/2 cup oil
- 4 eggs
- 2 teaspoons vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup powdered sugar
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Combine cocoa powder, sugar and oil in a medium bowl.
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Add eggs one at a time and mix well.
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Add vanilla.
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In a separate bowl, combine flour, baking powder and salt.
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Add dry ingredients to wet ingredients and stir until all combined.
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Refrigerate for 3-4 hours.
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Line cookie sheets with parchment paper.
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Add power sugar to bowl. Roll out dough into 1-inch balls and roll in powdered sugar until well coated.
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Bake at 350 degrees for 9-11 minutes.