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CHOCOLATE CRINKLE COOKIES

These classic Chocolate Crinkle Cookies feature a rich, fudgy chocolate base that's rolled generously in powdered sugar before baking. As they expand in the oven, the sugar coating cracks, creating their signature festive crinkled look. They are a delightful balance of deep chocolate flavor and a sweet, slightly crisp exterior, perfect for any occasion.
Course Snack
Cuisine American
Servings 16 people
Calories 4934.4 kcal

Equipment

  • 2 Large Mixing Bowls For wet and dry ingredients
  • 1 Whisk or Rubber Spatula
  • 1 Small saucepan or microwave-safe bowl For melting chocolate
  • 2 Baking Sheets
  • 1 Parchment Paper

Ingredients
  

Main

  • 1/2 cup vegetable oil
  • 4 squares unsweetened chocolate melted
  • 2 cups sugar
  • 4 eggs
  • 2 tsp vanilla
  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup confectioner's sugar

Instructions
 

  • Melt the unsweetened chocolate using a double boiler or microwave until smooth; set aside to cool slightly.
  • In a large mixing bowl, combine the vegetable oil, sugar, eggs, and vanilla extract. Whisk until well incorporated.
  • Stir the cooled melted chocolate into the wet mixture until fully combined.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough.
  • Cover the dough and chill in the refrigerator for at least 2 hours, or until firm enough to handle easily.
  • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Place the confectioner's sugar in a shallow bowl. Scoop out portions of the chilled dough (about 1 tablespoon each) and roll them into smooth balls.
  • Generously roll each dough ball in the confectioner's sugar, ensuring it's completely coated. You may roll them a second time for a more pronounced crinkle effect.
  • Arrange the sugar-coated dough balls on the prepared baking sheets, leaving about 2 inches between them.
  • Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Transfer the cookies to a wire rack to cool completely.

Notes

1. Chilling the dough is paramount for these cookies. It prevents excessive spreading and ensures the characteristic crinkled appearance. Aim for at least 2 hours, or even overnight, for best results.2. When coating the dough balls in confectioner's sugar, be generous. A thick, even layer is key to achieving that striking contrast and crisp sugary crust. Double-rolling can enhance the effect.3. Do not overbake these cookies! They should be soft and slightly chewy in the center when removed from the oven, as they will continue to set as they cool. Overbaking leads to dry, crumbly cookies.