Chocolate Crinkle Cookies
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Need an easy cookie that everyone will love? These Chocolate Crinkle Cookies are rich and perfect with a tall glass of milk or hot cup of coffee.
Christmas cookies come in all flavors, shapes and sizes in our family. Our mom always make at least a dozen different kinds, including these Chocolate Crinkle Cookies, Dainty Log Butter Cookies with Chocolate Chips and Chocolate Nut Cookies.
Our mom’s recipe calls these easy chocolate cookies but we think the better descriptive name is a crinkle cookie.
How to Make Easy Chocolate Cookies
Full recipe is at the bottom of this post.
Preheat oven to 350 degrees F. Melt chocolate in oil in saucepan. Remove from heat and add wet ingredients one at a time, stirring to completely incorporate between each. Sift together dry ingredients and stir into wet ingredients. Mix well by hand.
Chill in the refrigerator for at least an hour. Roll into balls and cover in powdered sugar. Place on cookie sheet. Bake for 8-12 minutes depending on your oven.
Notes about Chocolate Crinkle Cookies
- These cookies can be mixed together in just a 2-quart saucepan. If you don’t want to dirty another bowl with the dry ingredients, sift them directly into the saucepan with the wet ingredients!
- The dough for these will be almost batter-like before you chill it. Once it sets in the refrigerator, it’s more of a truffle-like consistency.
- If the dough sticks to your hand when rolling, put it back into the refrigerator for a bit. We stash ours in the refrigerator in between batches.
- The original recipe card says bake between 8-12 minutes. We baked ours for just over 10 minutes. You want the cracks to be dry but you don’t want the edges to be hard.
- Be careful, these cookies can stick to your cookie sheet when you pull them out of the oven. Mom takes them out and after about a minute, she loosens them and lets them set another minute or two before moving to a cooling rack. After our first batch stuck, we used parchment paper on our cookie sheet and they came right off.
More Cookie and Candy Recipes
- Salted Peanut Butter Cookies with Chocolate Chunks
- Old-Fashioned Oatmeal Molasses Cookies
- Sour Cream Sugar Cookies
- Grandma’s Fantasy Fudge
- Aunt Marian’s Cream Cheese Mints
Chocolate Crinkle Cookies
Ingredients
- 1/2 cup vegetable oil
- 4 ounces unsweetened chocolate
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- powdered sugar
Instructions
- Melt unsweetened chocolate with vegetable oil in a 2-quart saucepan.
- Sift together flour, salt and baking powder and set aside.
- Remove from heat and add each of the remaining ingredients, EXCEPT the powdered sugar. mixing by hand after each addition.
- Chill dough in the saucepan in the refrigerator for at least an hour or until dough sets.
- Roll into 1-inch balls. Then roll balls in powdered sugar.
- Bake on a cookie sheet for 8-12 minutes in a 350-degree F oven.
Notes
- These cookies can be mixed together in just a 2-quart saucepan. If you don't want to dirty another bowl with the dry ingredients, sift them directly into the saucepan with the wet ingredients!
- The dough for these will be almost batter-like before you chill it. Once it sets in the refrigerator, it's more of a truffle-like consistency.
- If the dough sticks to your hand when rolling, put it back into the refrigerator for a bit. We stash ours in the refrigerator in between batches.
- The original recipe card says bake between 8-12 minutes. We baked ours for just over 10 minutes. You want the cracks to be dry but you don't want the edges to be hard.
- Be careful, these cookies can stick to your cookie sheet when you pull them out of the oven. Mom takes them out and after about a minute, she loosens them and lets them set another minute or two before moving to a cooling rack. We used parchment paper on our cookie sheet and they came right off.
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This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are our own.
