Recipe for Chocolate Crinkle Cookies

In my opinion, you can’t fully experience the holidays unless you eat at least one chocolate crinkle cookie:) I tend to indulge in more than just one because I love these cookies! They are the perfect holiday cookie!

Crinkles are easy to make, the batch makes a ton…so they are perfect for gift giving, and they gorgeous! I love how the balls of chocolate are rolled in powdered sugar. When they melt in the oven, the cookies crackle with the perfect snow affect. They remind me of a winter wonderland!

It is important to take these cookies out of the oven on time…I only bake mine for 10 minutes and not a second longer. You want them soft for that nice, brownie texture.

Chocolate Crinkle Cookies

Yields: 51 cookies

Adapted from Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate

· 2 cups sifted all-purpose flour
· 2 teaspoons baking powder
· 1/2 teaspoon salt
· 1/4 cup canola oil
· 4 ounces 99% unsweetened chocolate, melted
· 2 cups granulated sugar
· 4 large eggs
· 2 teaspoons pure vanilla extract
· 1 cup confectioners’ sugar

Combine the flour, baking powder and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the oil, chocolate and granulated sugar and blend on medium speed. With the mixer running, add the eggs, one at a time, followed by the vanilla, scraping the sides of the bowl as necessary. There may be some small clumps of sugar in the batter at this point. Add the dry ingredients and mix on low speed, stopping once to scrape down the sides. Mix until just incorporated, 2 to 3 minutes. The dough will be sticky.

Gather the dough into a disk, wrap in plastic wrap and chill for at least 2 hours or overnight.

Position the racks in the lower and upper thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with Silpats or parchment paper.

Pour the confectioners’ sugar onto a plate or into a shallow bowl. Roll the dough into 1-inch balls, drop onto the sugar and roll each ball so that all sides are covered. Place 2 inches apart on the prepared sheets.

Bake for 10 minutes for soft, chewy cookies, or 12 minutes for crisp cookies, rotating the pans halfway through baking. The cookies are done when the edges are set (but the tops still have a little give to them). Let cool completely on cooling racks. The cookies can be stored in an airtight container for 3 to 4 days.


I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. ohhhhh…. you keep creating goodies!!! How can I catch up with you????

    and you’re right, it can’t be a perfect holiday without chocolate cookies!!!

  2. These are a great joliday cookie. I love the ice cream. It is my daughters birthday on the 23rd and she loves mint ice cream. I might make soime for her.

  3. Thank you! I need a batch of something that makes a ton! I feel like I bake every night these days and yet still can’t seem to fill up the gift bags enough. I am going to make these tonight!!

  4. I was just thinking of making this cookie about a week or two ago and I noticed my recipe called for a cake mix and I didn’t want to go that route! So I’m glad to come across your recipe!

  5. well after reading what others are saying I won’t feel so bad…I have never had one or made one either. I know I know.
    But I honestly had no idea they tasted like a brownie. I always thought, for years, that they tasted like a meringue. Now that I know I must make them.

  6. these are one of my favorite cookies any time of year…I’m going through serious baking withdrawal! Hope you have a wonderful Christmas and new year!

  7. those look perfect! i don’t think they ever made it to mom’s trays… but maybe they’ll be a new addition this year 🙂

  8. This is too weird, I just made chocolate crinkle dough tonight to bake off this weekend! I heard a piece on NPR this week about making them, and the chef said she rolls hers in granulated sugar first, and then powdered sugar. The granulated layer prevents the powdered sugar from soaking into the dough and keeps it bright white.

    I’m loving all your holiday cookie posts!

  9. I know I’m like two years late but… I need some help. I made these today per the recipe above and they turned out super flat! Like flatter than a pancake. I baked them from chilled and frozen states (thinking that frozen would help them spread less). Any ideas?

    ps, I also tried rolling them in just powder sugar and granulated then powder sugar and I did not see any difference.

    1. I am an idiot. I used baking SODA instead of baking POWDER.
      Apparently I need to learn how to read. For Christmas I am going to ask for hooked on phonics. Or ADD medication. Please disregard my flat cookie cry for help above.

  10. I was looking for a recipe for these cookies this year for my Christmas cookies and saw yours, thanks for sharing! I added peppermint crunch junior mints to make festive and they were awesome!

  11. Oh, my gosh, my neighbor’s grandmother made something very similar looking when I was a child, with maraschino cherry halves in the top, I LOVED those cookies! I SOOOO have to make these!!!!

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