Chocolate Crinkle Cookies: Step By Step Instructions

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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.

Chocolate Crinkle Cookies

Christmas cookies come in all flavors, shapes and sizes in our family. Our mom always make at least a dozen different kinds for her Christmas cookie tray, 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. I’m not sure which part of these I like best, the fudgy nature, the intense chocolate flavor, the chewy texture or the powdered-sugar coating.

Ingredient List

  • 1/2 cup vegetable oil
  • 4 ounces unsweetened chocolate
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • powdered sugar (confectioners’ sugar)
Chocolate Crinkle Cookie ingredients are simple and you should have most in your refrigerator or pantry.

How to Make Chocolate Crinkle Cookies

Step by Step Instructions

  1. Preheat oven to 350 degrees F. Melt chocolate in oil in saucepan.
  2. Remove from heat and add wet ingredients one at a time to the mixture, stirring to completely incorporate between each.
  3. In a large bowl, sift together dry ingredients and stir into wet ingredients. Mix well by hand.
  4. Chill in the refrigerator for at least an hour.
  5. Roll into cookie dough balls and cover in powdered sugar.
  6. Place on cookie sheet or baking sheet. Bake for 8-12 minutes depending on your oven.

Storage Instructions

Let baked cookies cool to room temperature. Store in an airtight container on the counter. To freeze, store cookies in zip-lock freezer bag or airtight container in the freezer for up to 3 months. Thaw at room temperature.

Full recipe is at the bottom of this post.

Recipe FAQs

  • 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.

What do chocolate crinkle cookies taste like?

Chocolate crinkle cookies taste like a fudgy brownie in the form of a cookie. Plus the powdered sugar coating gives an extra kick of sweetness.

How to freeze chocolate crinkle cookies?

Place the cooled cookies in a freezer-safe, airtight container or zip-lock baggie. Place in the freezer for up to 3 months. Remove the container, and let thaw at room temperature.

How to know when crinkle cookies are done?

  1. The edges of the cookies should be set and slightly firm to the touch, while the centers remain slightly soft and fudgy. You don’t want the edges to be hard or overly crisp.
  2. The characteristic cracks on the surface of crinkle cookies should appear dry. This indicates that the cookies have baked sufficiently.
  3. The cookies should have a deep, rich color, usually a dark brown or even slightly blackened around the edges. This indicates that the cookies have developed their intense chocolate flavor.

Chocolate Crinkle Cookies

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.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate cookies with powdered sugar, chocolate crinkle cookies, easy chocolate cookies
Servings: 36 cookies
Calories: 92kcal
Author: Megan

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.
  • The nutritional information below is auto-calculated and can vary depending on the products used.

Nutrition

Calories: 92kcal | Carbohydrates: 17g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 64mg | Potassium: 41mg | Fiber: 1g | Sugar: 11g | Vitamin A: 26IU | Calcium: 20mg | Iron: 1mg

This post is sponsored by the Glass Barn, Indiana Soybean and Corn Farmers but all thoughts and opinions are our own.

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