Chocolate crinkle cookies is a good year round cookie. It’s one of our Christmas favorites mostly because of the chocolate and powdered sugar combination, but also because they’re easy to make. A perfect combination, if you ask me.
This particular recipe is a Betty Crocker recipe. Just mix together the ingredients, and then chill for a couple of hours. This will help the dough remain a little on the firm side while you form balls and roll them in powdered sugar.
I use a cookie scoop to help shape the dough, and so that I get an equal amount each time. Place the dough on parchment-lined cookie sheets and bake for 10-12 minutes. Let cool, then eat.
Chocolate Crinkle Cookies Recipe
- 1/2 cup vegetable oil
- 4 oz unsweetened baking chocolate melted, cooled
- 2 cups granulated sugar
- 2 teaspoons vanilla
- 4 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup powdered sugar
In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
Heat oven to 350°F. Line cookie sheet with parchment paper or grease cookie sheet with shortening or cooking spray.
Use a cookie scoop and form dough into 1-inch balls, or drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks
Recipe NotesThis recipe was ever so slightly adapted from the Betty Crocker's Chocolate Crinkles cookie recipe.
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