Gooey Chocolate Crinkle Cookies

Gooey Chocolate Crinkle Cookies

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Servings: 36

Cookbook author and blogger Gaby Dalkin says these crinkle cookies are her favorite chocolate cookie ever. The inside is ooey, gooey and soft, and the outside is just slightly crispy and coated with a layer of confectioners’ sugar that will leave you dusted with happiness. They’ll take top billing at holiday cookie exchanges and also make great hostess gifts.


  • 1 cup (3 oz./90 g) unsweetened cocoa powder
  • 2 cups (1 lb./500 g) granulated sugar
  • 1/2 cup (4 fl. oz./125 ml) vegetable oil
  • 4 eggs, at room temperature
  • 3 tsp. vanilla extract
  • 2 cups (10 oz./315 g) all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. kosher salt
  • 1/2 cup (2 oz./60 g) confectioners’ sugar


  • In the bowl of an electric mixer fitted with the flat beater, beat together the cocoa powder, granulated sugar and vegetable oil on medium speed until well combined and glossy, about 2 minutes. Add the eggs and vanilla and beat until evenly combined, about 1 minute. Reduce the mixer speed to low and add the flour, baking powder and salt; and beat until incorporated, about 2 minutes. Cover the dough and refrigerate for at least 3 hours.
  • Preheat an oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  • In a small saucepan over medium heat, melt the butter and cook until golden brown, about 5 minutes. Remove from the heat and let cool to the touch. In a bowl, stir together the ground almonds, sugar, eggs, almond and vanilla extracts, rum, salt, lemon zest and melted butter. Spread evenly in the tart shell. Slice each pear quarter crosswise into slices 1/8 inch (3 mm) thick, keeping each one together. Arrange each quarter core side down and stem end toward the center of the pan. Use your hand to flatten and fan each quarter slightly and press the slices into the filling.
  • Place the confectioners’ sugar in a shallow bowl. Using about 1 Tbs. dough for each cookie, roll the dough into a ball with lightly oiled hands, then coat the ball with confectioners’ sugar. Place on the prepared baking sheets, spacing the cookies about 2 inches (5 cm) apart.
  • Bake until the cookies are crackled on top, about 10 minutes. Transfer the baking sheets to wire racks and let cool for a few minutes, then transfer the cookies to the racks and let cool completely. Makes about 36 cookies.
  • Recipe by Gaby Dalkin, creator of the blog What’s Gaby Cooking