Best Gooey Chocolate Crinkle Cookies Recipes
GOOEY CHOCOLATE CRINKLE COOKIES
Gooey chocolate crinkle cookies are a favorite holiday cookie, but they are also the perfect solution to a chocolate cookie craving any time of the year!
Provided by Judith Hannemann
Categories desserts
Time 2h12m
Number Of Ingredients 7
Steps:
- In a large bowl, beat the cream cheese & butter till smooth.
- Beat in the egg and vanilla.
- Mix in in the cake mix and the flour.
- Cover & refrigerate for 2 hrs to firm up the dough.
- Preheat oven to 350 degrees F.
- Roll the chilled dough into balls about 1-inch in diameter.
- Place on ungreased cookie sheets 2-inches apart.
- Bake for 12 minutes. Cool on sheets 1 minute. Then place on a rack to cool completely.
- Dust with confectioner's sugar once cooled.
Nutrition Facts : ServingSize 1 g, Calories 140 kcal, Carbohydrate 17 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 27 mg, Sodium 166 mg, Fiber 1 g, Sugar 10 g
GOOEY CHOCOLATE CRINKLE COOKIES RECIPE
My chocolate crinkle cookies are made using heart-healthy dark chocolate, antioxidant-rich cacao powder and energy-boosting coconut oil.
Provided by Dr. Josh Axe
Categories Desserts
Time 25m
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF.
- In a small bowl mix together the coconut oil and maple sugar until well combined.
- Add in the egg and vanilla, stirring until combined.
- Add in the baking soda, salt, and cocoa or cacao powder, mixing until smooth.
- Stir in the chocolate chips.
- Use a cookie scoop to shape cookie dough balls.
- Bake for 10 minutes or until set around the edges.
- Allow cookies to cool for 5-10 minutes before serving.
- Top with arrowroot starch/maple sugar mixture.
Nutrition Facts : ServingSize 1 cookie, Calories 135 calories, Sugar 7.9g, Sodium 124mg, Fat 10.5g, SaturatedFat 8.2g, UnsaturatedFat 2.3g, TransFat 0g, Carbohydrate 12.9g, Fiber 3.4g, Protein 2.6g, Cholesterol 11mg
GOOEY CHOCOLATE CRACKLE COOKIES
This is the absolute favorite cookie in my house. I've been using this exact recipe for the past 6-8 years which originally came from a high school cafeteria cookbook. It was tough trying to get this recipe, then after I got it, it was for 350 servings ! It's now scaled down to 4 dozen, but they don't last long...maybe 350 cookies IS the way to go ! ETA: Reviewers have added an extra cup of flour to the mix with success. I still make them as originally posted.
Provided by PrimQuilter
Categories Dessert
Time 1h15m
Yield 4 dozen
Number Of Ingredients 11
Steps:
- Mix margarine and sugar in a large bowl.
- Add oil and vanilla, mix.
- Add eggs and mix.
- Add flour, cocoa, baking powder and salt, mixing all together.
- Let chill for a couple hours or overnight.
- Scoop dough into tablespoon balls using a scoop.
- Roll in powdered sugar.
- Place on greased pan.
- Bake at 350° for 11-12 minutes.
- Let cool on rack.
- NOTES:.
- You can make the cookies without letting the dough cool, it's just a bit sticky to work with.
- I use a #40 cookie scoop which is about the size of a tablespoon.
- I spray my pans for the first batch, but don't do it after that.
- No need to flatten down the cookie, it will spread as it bakes.
- If using a convection oven, set your temperature at 335° and bake for 10-12 minutes.
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