Chocolate Crinkles are a common sight in the Philippines, often packed in festive boxes or lined up on trays at family reunions. Many households prepare them weeks ahead for Noche Buena or Media Noche, keeping them in airtight containers to maintain their softness. You’ll see them in bake sales, pasalubong stalls, and even small canteens selling by the piece.
I like this recipe because it doesn’t demand expensive ingredients or hard-to-follow steps. I usually prep the dough in the evening and bake them the next morning, which fits well into my daily routine. In the Philippines, people usually pair them with hot tablea chocolate, café barako, or ice-cold milk, especially in the afternoons when merienda is needed. It works well for people who want to prep in advance without getting overwhelmed.
What makes this version different is the use of oil instead of butter, which helps the cookies stay moist longer. I also chill the dough longer than most versions to keep the centers dense and rich. The powdered sugar gets a better grip too after a proper chill. If you’re looking for an easy treat that delivers solid results, you’ll find this recipe for Chocolate Crinkles worth every bite.
What is Chocolate Crinkles?
Chocolate Crinkles are soft-baked cookies known for their cracked surface and deep cocoa taste. The name “crinkle” comes from the way the cookie dough expands and splits as it bakes, showing dark ridges under a powdered sugar crust. It’s an old-fashioned American cookie, but in the Philippines, it’s considered a home-style classic.
It became popular locally because it travels well and stores longer than most cookies. Many families add it to their Christmas trays or give it as gifts in paper-lined boxes. For people outside the Philippines, the simplicity of this cookie makes it a go-to for gifting or making with children during holidays.
Cocoa powder when making chocolate crinkles gives a more consistent rise and helps the sugar crust stay in place. Also, this cookie was one of the earliest to go viral in community bake sales during the 90s, long before social media.
Ingredients of Chocolate Crinkles
- Cocoa powder (3/4 cup) – This is the main flavor base. I use unsweetened cocoa powder because it keeps the cookies deep and rich without added sweetness.
- All-purpose flour (2 1/3 cups) – Provides structure. Make sure to spoon and level it, not scoop directly from the bag, or you’ll get dry cookies.
- Granulated white sugar (2 cups) – Sweetens and helps the cookies brown slightly on the bottom. This also works with the oil to form a fudgy center.
- Vegetable oil (3/4 cup) – This replaces butter and gives a soft, moist texture. It also keeps the cookies fresh longer, which matters if you’re baking in advance.
- Eggs (4) – Eggs add moisture and bind the dough. They also contribute to the shiny crust once the sugar melts slightly during baking.
- Vanilla extract (2 teaspoons) – Rounds out the cocoa. I usually use a full two teaspoons since cocoa can taste too dry on its own.
- Powdered sugar (1/3 cup) – Used for rolling before baking. I always roll twice, first in plain white sugar, then powdered sugar, to help the coating stick better.
- Baking powder (2 teaspoons) – Gives the cookies lift so they puff up and crack. If your baking powder is old, the crinkles may not split.
- Fine salt (1/2 teaspoon) – Balances the sweetness and sharpness of the cocoa. I avoid coarse salt because it doesn’t blend evenly.
How This Chocolate Crinkles Stands Out
Most recipes for Chocolate Crinkles online lean toward a brownie-like outcome, but many forget that the sugar coating must hold its pattern through baking. This version avoids that mistake by chilling the dough longer and skipping melted chocolate, which often makes the cookies too soft and flat. Using oil instead of butter also keeps them tender for several days without affecting the shape.
Unlike the quick-mix versions that skip resting time, I let the dough chill overnight. That step keeps the center firm and slows the spread, which gives a more defined crinkle pattern. Some versions also skip the extra sugar roll. I don’t, I roll the dough in granulated sugar first, then in powdered sugar. It grips better and looks cleaner once baked.
Compared with older Filipino-style crinkles that lean heavily on boxed brownie mix, this one uses scratch ingredients from top to bottom. No shortcuts here. It feels closer to the American cookie but adapted for the Filipino preference for sweet, soft-centered pastries.
How to Cook Chocolate Crinkles
- Combine the dry base – I begin by whisking cocoa powder, flour, baking powder, and salt in a mixing bowl. This step helps break up cocoa clumps, which can leave bitter spots if not blended properly. I always double-check that the baking powder looks fresh before using it. Set the bowl aside once the mixture looks uniform.
- Beat the wet ingredients – In another bowl, I pour in the oil and sugar and beat them together until the mix looks sandy and thick. Then I add eggs one at a time while beating, followed by the vanilla. This gradual step keeps the batter smooth and prevents the eggs from clumping with the sugar.
- Combine and beat into dough – I slowly add the flour mixture in three portions, beating after each one until I see no dry flour left. The dough will look sticky and glossy. It should feel slightly loose but thick enough to hold its shape. I scrape the sides of the bowl and make sure everything blends evenly.
- Rest the dough overnight – I cover the dough tightly with cling wrap and place it in the fridge for 8 hours or overnight. This resting time lets the flour absorb the liquids and gives the crinkles their chewy middle. Skipping this part often leads to cookies that spread too thin or don’t crack well.
- Roll the dough into balls – Once chilled, I scoop about a tablespoon of dough and roll it gently between my palms. The dough will feel firmer now. I first coat each ball in white sugar, then roll them again in powdered sugar. The double coating keeps the sugar from dissolving during baking.
- Bake with space between cookies – I place the sugar-coated balls on a tray lined with parchment paper, spacing them at least two inches apart. Then I bake at 350°F for 10 to 11 minutes. The cookies should puff and crack but still feel soft at the center if you tap them gently.
- Cool and store properly – After baking, I let them rest on the tray for 5 minutes before moving to a wire rack. This helps the bottoms set without overbaking. Once fully cool, I store them in an airtight container. They stay soft for days if sealed well.
What to Have with Chocolate Crinkles
I enjoy Chocolate Crinkles with hot coffee in the morning or sometimes iced milk in the afternoon. The cookie has that strong cocoa base that plays well with both bitter and creamy drinks. When I bake a batch, I also keep a few aside just for pairing with Filipino sweets.
- Filipino Hot Chocolate – Made with tablea, this thick drink brings out the boldness of the cookie’s cocoa. The richness of both makes for a heavy pairing, so I usually save it for rainy days or late snacks. This keeps the flavors grounded and nostalgic, especially when chocolate crinkles are mixed with some pieces of oatmeal chocolate chip cookies.
- Bibingka – The smoky banana leaf aroma of bibingka offers a great contrast to cocoa cookies. I’ve seen families serve both side by side during Simbang Gabi. The mild cheese and salted egg in bibingka cut through the sugar coating of the crinkles.
- Sago’t Gulaman – This sweet drink with chewy pearls works well next to cookies when served chilled. It’s light but sugary, which makes it easy to drink with more than one cookie. The cookie’s chew complements the jelly and pearls perfectly.
- Taho – Soft soy curds with arnibal syrup go surprisingly well with a bite of cocoa. It’s an unusual pairing, but I’ve seen it work when both are served for breakfast or after light morning walks. The smoothness of taho cools down the rich bite of the cookie.
These combinations reflect how crinkles fit into Filipino food settings, not just as dessert, but as part of wider snack tables or daily treats. Chocolate Crinkles may look simple, but in homes across the country, they’ve become a small staple of comfort and routine. Try this version, and you’ll find it stays soft longer and holds up well next to your favorite Filipino drinks or bites.
Chocolate Crinkles
Ingredients
- 3/4 cup Cocoa powder
- 2 1/3 cups all-purpose flour
- 2 cups granulated white sugar
- 3/4 cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 1/3 cup powdered sugar
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
Instructions
- Combine all-purpose flour, cocoa powder, baking powder, and salt in a bowl. Mix together using a wire whisk. Set aside.3/4 cup Cocoa powder, 2 teaspoons baking powder, 1/2 teaspoon fine salt, 2 1/3 cups all-purpose flour
- Pour oil and add the granulated white sugar in a clean bowl. Beat using a hand blender (or stand mixer). Add the eggs one by one and vanilla extract while beating.2 cups granulated white sugar, 3/4 cup vegetable oil, 4 eggs, 2 teaspoons vanilla extract
- Gradually add the flour mixture while beating and continue to beat until all the ingredients are well incorporated.
- Cover the bowl with a cling wrap. Refrigerate for 8 hours or overnight.
- Preheat oven to 350F. Scoop 1 tablespoon of mixture and roll it into a ball. Roll the ball in a plate with powdered sugar.1/3 cup powdered sugar
- Put a parchment paper over a baking tray or cookie sheet. Arrange the coated balls o the baking tray with enough space apart.
- Bake for 10 to 11 minutes.
- Remove from the oven and let it cool down by placing in a wire rack.
- Enjoy!
Notes
- Chilling is non-negotiable. Refrigerating the dough for at least 8 hours helps the flour absorb moisture and gives the cookies their dense middle. It also keeps the cookies from spreading too fast, which matters when you want a defined crack.
- Double-coat for better contrast. If you coat the dough balls in powdered sugar only, most of it will melt during baking. I roll each ball first in granulated sugar, then in powdered sugar. This extra step helps preserve the crinkle pattern and gives a nice contrast between dark cookie and white top.
- Room temperature eggs mix better. Cold eggs can cause the oil and sugar mixture to curdle or become gritty. Let them sit out for 10 to 15 minutes before mixing. It also helps the dough come together faster.
- Avoid overbeating after flour is added. Once you add the dry mix, beat only until the dough forms. Overmixing will make the cookies tough and may cause uneven spreading in the oven.
- Store in layers with parchment between. These cookies stick together if you pile them in a container without a liner. I place parchment or wax paper between layers and seal the container tightly to keep them soft.
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