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Giant Chocolate Crinkle Cookie


A giant chocolate cookie with a signature crackled top and fudgy center.


  • 6 tablespoons unsweetened cocoa powder
  • 1/2 cup sugar
  • 3 tablespoons vegetable oil
  • 1 egg + 1 yolk
  • 1 teaspoon vanilla
  • 1/2 cup plus 2 tablespoons flour (spooned into measuring cup and and leveled)
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 4 tablespoons chocolate chips (any type)
  • 2-3 Tablespoons powdered sugar 

    Peppermint variation: Decrease vanilla to 1/2 teaspoon and add 1/2 teaspoon peppermint extract.


Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.

Combine cocoa powder, sugar and oil in a mixing bowl and beat together. Mix in egg plus 1 egg yolk and vanilla.

Add flour, baking powder and salt and mix until combined. Add chocolate chips. Form dough into a ball in your bowl and place bowl in freezer for 10-15 minutes to chill. It’s the perfect amount of time to clean up 🙂

Sprinkle powdered sugar over dough ball and roll around to coat.

Place on cookie sheet and gently flatten to 7-inches in diameter. (Tip: Sometimes the warmth of your hand pressing down the dough melts the powdered sugar on top! Feel free to sprinkle on a little extra before baking.) Bake for about 11-13 minutes until edges look set and center looks puffed but soft. you should see some small crinkles and more will appear while cooling! Carefully transfer to a cooling rack. We actually prefer this cookie cooled rather than warm so do your best to wait!