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This giant chocolate crinkle cookie is a little bit more like a brownie than a cookie. It’s fudgy, full of chocolate and delicious and this big individual cookie is the perfect amount for 1-2 people.
Individual Chocolate Crinkle Cookies
Chocolate Crinkle Cookies are always on our holiday baking list but they are perfect for any time you have a chocolate craving. It’s a rich, thick, fudgy cookie and a nice cross between a cookie and a brownie.
Plan Ahead
The dough for this cookie needs to chill for 30-45 minutes so you need to plan ahead a bit for this cookie.
Cookie Ingredients
- Cocoa Powder. Use unsweetened cocoa powder.
- Flour. All purpose flour
- Sugar. Granulated sugar, brown sugar and powdered sugar
- Oil. Canola or vegetable oil works best
- Egg
- Baking Powder
- Salt
How to Make a Giant Chocolate Crinkle Cookie
- Preheat oven to 350 degrees F.
- Beat together granulated sugar, brown sugar and oil until light and fluffy.
- Add in egg.
- Mix together flour, salt and baking powder and add in. Stir to combine.
- Add in cocoa powder. Stir to combine. The dough will be very wet and sticky.
- Place bowl of dough into the fridge or freezer for 30 minutes to allow it to set up and make it easier to handle. Dough will still be sticky after chilling but you will be able to use a spoon to scoop and form it on the baking sheet.
- Flatten the dough ball to form a 3-4 inch disc on a parchment lined baking sheet.
- Sprinkle generously with powdered sugar.
- Bake for 10-12 minutes. Cookie will crinkle as it bakes.
- Cool for 2-3 minutes on baking sheet and then move to a wire rack. Use a spatula as the cookie will be soft.
What Makes A Chocolate Crinkles Cookie Crinkle?
It’s the sugar! The sugar absorbs some of the moisture out of the cookie so that as it bakes it causes the top surface to crack and crinkle, leaving the inside of the cookie moist and soft.
I have been on a bit of a giant cookie kick lately so be sure and check out all my other versions. You can also see me making this cookie and two other favorite giant Christmas cookies over on my You Tube channel.
Tips for Making Giant Cookies
- Measure your ingredients carefully. A little too much or not enough of something can make a big difference in small batch recipes.
- If you prefer, you can make your one giant cookie into four smaller cookies. Baking time may vary.
- Press the dough down into a 4-5 inch disc before baking.
- Be sure and flatten the cookie first and then sprinkle with powdered sugar or you will press the sugar into the cookie dough and it won’t crinkle as much.
Frequently Asked Questions
Can I freeze a giant cookie?
If you need to freeze this cookie, follow my directions for freezing cookies found here.
Can I make smaller cookies instead of a giant cookie?
If you prefer, you can make four smaller cookies instead of one giant cookie. Divide dough into four pieces, roll each piece into a ball. Roll ball of dough completely in powdered sugar. Bake for 10-12 minutes.
More chocolate!
To make this cookie even more chocolate packed, add in 1/4 cup of chocolate chips into the dough!
For even more giant Christmas cookies try these:
For more cookie goodness try these:
Be sure and follow me over on You Tube for weekly cooking demos.
Giant Chocolate Crinkle Cookie
Ingredients
- 1/4 cup granulated sugar
- 2 Tbsp brown sugar
- 2 Tbsp canola oil or vegetable oil
- 1 egg
- 1/4 cup all purpose flour
- 1/4 tsp baking powder
- 1/8 tsp salt
- 1/4 cup cocoa powder
- 2 Tbsp powdered sugar
Instructions
- Preheat oven to 350 degrees F.
- In a bowl, combine sugars and oil. Beat until combined.
- Add in egg.
- Mix in flour, salt and baking powder. Stir to combine.
- Add in cocoa powder. Dough will be wet and sticky.
- Place bowl of dough in the freezer or refrigerator for 15-30 minutes to make it easier to handle.
- Using a spoon to remove dough onto parchment lined baking sheet. Dough will still be sticky but manageable.
- Press dough into a 4-5 inch disc.
- Generously sprinkle with powdered sugar, may not need full amount.
Tips & Notes:
- Measure your ingredients carefully. A little too much or not enough of something can make a big difference in small batch recipes.
- If you prefer, you can make your one giant cookie into four smaller cookies. Baking time may vary.
- Press the dough down into a 4-5 inch disc before baking.
- Be sure and flatten the cookie first and then sprinkle with powdered sugar or you will press the sugar into the cookie dough and it won’t crinkle as much.
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Nutrition Facts:
Heather says
I made this last night as part of my adventures in single-cookie baking. My spouse and I both loved it. I didn’t tell him anything about the cookie before he tried it. “It tastes like a brownie!” he noted. So, the recipe is as promised: a bit like a brownie and fudge-y. Tastes a bit more sophisticated than a normal brownie recipe. I will make this again for sure.