How to Make Chocolate Crinkles
How to Make Chocolate Crinkles is a easy Filipino recipe that serves 30. 120 calories per serving. Recipe by Panlasang Pinoy on YouTube.
Prep: 4 hrs 15 min | Cook: 13 min | Total: 4 hrs 48 min
Cost: $6.45 total, $0.21 per serving
Ingredients
- unspecified All-Purpose Flour (mixed with baking powder and salt)
- 1 cup Cocoa Powder (unsweetened)
- unspecified Granulated White Sugar (for batter)
- unspecified Cooking Oil (vegetable oil)
- unspecified Vanilla Extract (real vanilla extract (not essence))
- unspecified Baking Powder (do NOT substitute with baking soda for this recipe)
- unspecified Salt (pinch)
- unspecified Chocolate Chips (to be melted)
- 4 pieces Eggs (room temperature)
- unspecified Powdered Sugar (for coating the balls)
Instructions
Melt Chocolate Chips
Place the chocolate chips in a chocolate melter or a double‑boiler set‑up. Heat gently, stirring with a spatula until completely melted and smooth.
Time: PT5M
Combine Dry Ingredients
In a separate bowl, whisk together the all‑purpose flour, baking powder, and a pinch of salt until evenly distributed.
Time: PT3M
Mix Wet Base
Attach the paddle to the stand mixer. Add cocoa powder, granulated sugar, cooking oil, and vanilla extract to the mixing bowl. Mix on low speed for about 1 minute.
Time: PT2M
Add Melted Chocolate
Pour the melted chocolate into the mixer bowl and continue mixing until the mixture is uniform.
Time: PT2M
Incorporate Eggs
Crack the four eggs into a small bowl, then pour them into the mixer while it runs. Mix until just combined.
Time: PT2M
Add Flour Mixture Gradually
With the mixer on low, add the flour‑baking‑powder‑salt mixture a handful at a time, allowing each addition to be fully incorporated before adding more.
Time: PT3M
Scrape and Finish Mixing
Stop the mixer, scrape down the sides of the bowl with a spatula, and give the batter a final quick mix to ensure everything is homogeneous.
Time: PT1M
Chill the Dough
Cover the mixing bowl with its lid or plastic wrap and refrigerate for at least 4 hours, preferably overnight, until the dough is firm.
Time: PT4H
Preheat Oven
Preheat the oven to 350°F (177°C).
Time: PT10M
Temperature: 350°F
Form and Coat Balls
Using an ice‑cream scoop, portion out the chilled dough, roll quickly between your palms into a ball, then roll the ball in powdered sugar until fully coated.
Time: PT10M
Arrange on Baking Sheet
Place the coated balls on a parchment‑lined baking tray, leaving enough space (about 2 inches) between each.
Time: PT2M
Bake
Bake in the preheated oven for 12–13 minutes, or until the edges are set and the tops have a slight crackle.
Time: PT13M
Temperature: 350°F
Cool
Remove the tray from the oven and let the cookies cool on the sheet for about 10 minutes before transferring to a wire rack.
Time: PT10M
Nutrition Facts
- Calories
- 120
- Protein
- 2 g
- Carbohydrates
- 15 g
- Fat
- 6 g
- Fiber
- 1 g
Dietary info: Vegetarian, Contains gluten, Contains dairy, Contains eggs
Allergens: Eggs, Milk (in chocolate chips), Gluten
Ingredient Substitutions
- Instead of All-Purpose Flour: Cake Flour
- Instead of Cocoa Powder: Dutch‑processed cocoa
- Instead of Granulated White Sugar: Caster sugar
- Instead of Cooking Oil: Melted butter
- Instead of Vanilla Extract: Vanilla essence
- Instead of Baking Powder: Baking soda (not recommended)
- Instead of Chocolate Chips: Chopped chocolate bar
- Instead of Eggs: Egg replacer
- Instead of Powdered Sugar: Granulated sugar blended
Equipment Needed
- Stand Mixer
- Paddle Attachment
- Mixing Bowl
- Spatula
- Chocolate Melter or Double Boiler
- Ice Cream Scoop
- Parchment Paper
- Baking Tray
Critical Steps — Do Not Skip
- Melt chocolate chips completely without scorching.
- Add the flour mixture gradually to avoid a gritty texture.
- Chill the dough for at least 4 hours (overnight preferred).
- Coat the balls quickly in powdered sugar while the dough is still cold.
- Bake at 350°F for exactly 12‑13 minutes; do not overbake.
Chef Tips from the Video
- Use a kitchen scale for the flour and cocoa powder for consistent results.
- If you don’t have a chocolate melter, melt the chips in a microwave in 20‑second bursts, stirring in between.
- For an extra festive touch, add a pinch of sea salt on top of each cookie just before baking.
Troubleshooting
Cookies spread too much and lose their shape.
Make sure the dough is thoroughly chilled before scooping. If the dough feels soft, return it to the refrigerator for another 30 minutes.
The interior is dry and crumbly.
Do not overbake; remove the cookies at the first sign of a crackle on the surface. Also, ensure the correct amount of oil and melted chocolate is used.
Powdered sugar does not stick to the balls.
Roll the balls quickly while the dough is still cold; you can lightly dampen your hands with a spray of water to help the sugar adhere.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in a single layer, then transfer to a zip‑top bag; keep for up to 2 months.
Room temperature: Best consumed within 2 days at room temperature; keep in a sealed container.
Make-Ahead Tips
- Prepare the dough a day ahead and keep it refrigerated; the cookies will bake faster and hold shape better.
- Coated balls can be arranged on the tray, covered with plastic wrap, and refrigerated for up to 12 hours before baking.
Frequently Asked Questions
What is the cultural significance and history of Chocolate Crinkles in Filipino Christmas celebrations?
Chocolate Crinkles have become a beloved holiday treat in the Philippines, especially during Christmas gatherings. Their rich, fudgy texture and festive powdered‑sugar coating make them perfect for sharing with family and friends, symbolizing the sweet spirit of the season.
What are the traditional regional variations of Chocolate Crinkles within Filipino cuisine?
While the basic recipe stays the same, some regions add local twists such as using tablea (Filipino cacao tablets) instead of cocoa powder, or coating the cookies with toasted coconut flakes after the powdered sugar for added texture.
How is Chocolate Crinkles traditionally served in the Philippines during Christmas?
They are typically arranged on decorative platters or gift boxes and served alongside other holiday sweets like puto bumbong and bibingka. Many families also give them as homemade gifts wrapped in colorful cellophane.
What occasions or celebrations is Chocolate Crinkles traditionally associated with in Filipino culture?
Chocolate Crinkles are most popular during Noche Buena, Christmas parties, and family reunions. They are also made for birthdays and other festive occasions because they are easy to bake in large batches.
How does Chocolate Crinkles fit into the broader Filipino dessert tradition?
Filipino desserts often blend Western influences with local ingredients. Chocolate Crinkles reflect this fusion, using classic American cookie techniques while incorporating Filipino preferences for sweet, chewy treats.
What are the authentic traditional ingredients for Chocolate Crinkles versus acceptable substitutes?
The authentic recipe uses all‑purpose flour, unsweetened cocoa powder, chocolate chips, eggs, cooking oil, vanilla extract, baking powder, salt, and powdered sugar. Acceptable substitutes include melted butter for oil, tablea for cocoa, or vanilla essence instead of pure extract.
What other Filipino dishes pair well with Chocolate Crinkles during a Christmas feast?
Chocolate Crinkles pair nicely with creamy leche flan, rich ube halaya, and the classic rice cake bibingka. The contrast of chocolate with these milky or tuber‑based sweets creates a balanced dessert spread.
What makes Chocolate Crinkles special or unique in Filipino cuisine?
Their signature cracked, powdered‑sugar exterior combined with a moist, fudgy interior is unlike most traditional Filipino pastries, offering a modern, indulgent bite that still feels home‑cooked.
What are the most common mistakes to avoid when making Chocolate Crinkles at home?
Common errors include over‑mixing the batter, adding the flour mixture all at once, skipping the chilling step, and overbaking. Each of these can lead to flat, dry cookies instead of the desired chewy, crinkly texture.
Why does this Chocolate Crinkles recipe use baking powder instead of baking soda?
Baking powder provides a gentle lift without the metallic taste that baking soda can impart when not paired with an acid. The recipe’s flavor balance relies on a subtle rise, which baking powder delivers perfectly.
What does the YouTube channel Panlasang Pinoy specialize in?
Panlasang Pinoy, hosted by Vanjo Merano, specializes in Filipino home cooking, offering step‑by‑step tutorials of classic and modern Filipino dishes, often highlighting budget‑friendly ingredients and festive recipes.
How does the YouTube channel Panlasang Pinoy's approach to Filipino cooking differ from other cooking channels?
Panlasang Pinoy focuses on practical, everyday Filipino meals with clear, no‑fluff instructions, often using readily available supermarket items. The channel emphasizes cultural stories behind each dish, unlike many channels that prioritize high‑production aesthetics over tradition.
Last updated: August 21, 2026
