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Home » Recipes » How to make Chocolate Crinkle Cookies

How to make Chocolate Crinkle Cookies

Published: Dec 16, 2021 · Modified: Dec 16, 2021 by LindySez · This post may contain affiliate links

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"Chocolate Crinkle Cookies are so festive looking, making them perfect for holiday sharing. Slightly fudgy inside with a delicate crunch to the outside - how can they not be delish? The dough is very sticky to start, so it's important to allow it to refrigerate for at least a few hours, if not overnight.

This recipe is modified from the Betty Crocker Cookie Cookbook

Chocolate Crinkle Cookies

How to make Chocolate Crinkle Cookies...

I am not a baker. Well, my last name is Baker, but I'm not known for my baked goods. Not that when I bake my goods are not good, but I just am more of a cook. I like to change things up, and generally, with baking, you have to be pretty exact. And substitutions don't work as well. And it's all pretty fussy.

But I do enjoy a sweet now and again, and I like to share sweets especially at this time of year when we've been given carte blanche to eat whatever we want to. Come New Year's Day we will all be back on track, but for now, bring it on!

So while I was looking through my cookbooks, trying to find some new, interesting cookies to go with my annual Christmas Sugar Cookies with Perfect Sugar Cookie Icing  I came across these festive-looking cookies.

Chocolate Crinkle Cookies on a sheet pan.
Using a Silpat cookie sheet with handy spacing circles makes spacing these cookies easy.

I just loved the way these deep dark chocolate cookies looked like they had little snow caps on them. And from the description, they were fudgy on the inside and crunchy on the outside. Perfect.

What ingredients do I need to make these cookies?

The ingredients needed to make Chocolate Crinkle Cookies, kissing figurines optional.
The ingredients needed to make Chocolate Crinkle Cookies, the kissing figurines are optional...
  • 4 ounces unsweetened chocolate
  • Oil - I use a mild olive oil, or grapeseed oil.
  • Granulated sugar - pure cane sugar is best
  • Eggs - at room temperature
  • Pure vanilla extract
  • All-purpose flour
  • Baking Powder

Why it's important to read the whole recipe first...

I had all the ingredients on hand so immediately set out to make these an early morning project.

Figured I'd have them done in no time at all.

"Until I read through the WHOLE recipe and found that they needed at least 3 hours of refrigerator time."

That's why I put that at the top!

So you know.

That's why my dough was in the refrigerator overnight.

So I could make them an early morning project.

The next day.

Once my dough was properly chilled, I took my small ice cream scoop (1 tablespoon size) and proceeded to make my balls to cover in the confectioner's sugar.

The origianl recipe said to make the ball, drop in the powdered sugar, and then put it on the cookie sheet.

I found that the dough still has a bit of stick to it, making the "dropping into the sugar" kind of messy. My fingers were getting coated with the sugar, and I was transferring that to my dough.

So I found it much easier to make all my chocolate balls, AND THEN roll them into the confectioner's sugar.

Much easier.

Chocolate Crinkle Cookies being dipped in confectioner's sugar.
Rolling all the cookies first then rolling in the sugar helps keep things neat and tidy.

"Form the balls, then roll them in the sugar"

Lindy's Tip: To help keep the dough firm keep it in the refrigerator between batches.

FAQ's

Can I use bittersweet chocolate rather than unsweetened chocolate?

The simple answer is no. Unsweetened chocolate contains absolutely no added sugar. Bittersweet chocolate has anywhere from 10% to 50% sugar. Because of the difference in sugar content, these two types of chocolate are not really interchangeable in recipes.

What types of oil can be used?

I like to use a mild olive oil. Mild olive oil has a buttery taste that adds to the flavor of the cookie. You could also use Avocado oil, Grapeseed Oil, or plain vegetable oil. You could also use a bit, I would say not more than 50% of a flavored oil such as orange. Orange and chocolate are naturally complementary flavors.

Why should eggs be "at room temperature" if you are going to refrigerate the dough anyway?

I know, it seems silly right? But the truth is a room temperature egg will mix more readily into the cookie dough. You shouldn't leave your eggs out for more than 2 hours to bring them to room temp.

Why weigh your flour?

The answer to that questions is almost as complicated as how much does 1-cup of flour weigh. And the answer is, it depends. It depends on who you are asking. The differences are as extreem as 120g per cup (according to King Auturs Flour) to 142g per cup (according to Cook's Illustrated. It is best to follow the grams as listed in the recipe you are making to insure perfect results.

If the recipe only shows cups I would defalut to somewhere in the middle 130g per cup (according to Bon Appetite). For this recipe my scale showed 272g for 2 cups all-purpose flour.

What is the best unsweetened choclate bar to use?

Again, that's a depends. The truth is, I like dark bittersweet chocolate over milk chocolate every day, every time. Yet there are a number of milk chocolate lovers who really hate bitterswewet chocolate.

So, if you are a milk chocolate lover, choose Baker's Chocolate or Hersheys Baking Chocolate.

If you are a bittersweet fan, then Ghiradelli, Scharffen Berger, or Guittard would be your best bet.

You say to use "Pure Vanilla Extract", why?

Pure vanilla extract is made by steeping vanilla beans in water and ethyl alcohol. If vanilla extract is “pure” it means that the vanilla flavoring comes from only the vanilla bean, so the price is a little higher

Synthetic vanillin is an artificial vanilla flavor. It is a chemical compound designed to taste like vanilla. There are no health benefits to consuming this artificial compound. Artificial Vanillin has been shown to cause headaches and allergic responses.

So keep it real.

Can I add nuts to these cookies?

Yes. Finely chopped and toasted walnuts or pecans are excellet. Just make sure they are toasted!

If you are toasting them yourself, toast them whole then chop them.

The result is a delicious fudgy cookie with a crinkly crunchy outside.

Perfect to enjoy with a cup of hot coffee by the fire...

Chocolate Crinkle Cookies with a cup of coffee.
Cookies and coffee?

Or  perhaps with some hot chocolate (spiked?) after a day on the slopes...

A nice cuppa coffee being served with Chocolate Crinkle Cookies
Hot chocolate and chocolate crinkle cookies, a real holiday treat.

Or make your friends super happy by gifting them! 

Chocolate Crinkle Cookies on a red plate in a festive holiday scene.
These cookies make a great gift!

This post has been updated and republished.

Chocolate Crinkle Cookies with a cup of coffee.

How to make Chocolate Crinkle Cookies

LindySez
Chocolate Crinkle Cookies are so festive looking. Fudgy on the inside with a delicate crunch to the outside. Roll in powdered sugar and they puff as they bake.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 10 mins
Additional Time 3 hrs
Total Time 3 hrs 20 mins
Course Desserts & Snacks
Cuisine American
Servings 54 cookies
Calories 86 kcal

Equipment

  • Baking (cookie) sheet
  • Large microwave safe bowl
  • Electric Hand Mixer
  • Measuring cups and spoons
  • Food scale

Ingredients
  

  • 4 ounces unsweetened chocolate coarsely chopped
  • ½ cup oil I use mild olive oil or grapeseed oil
  • 2 cups granulated sugar (400g)
  • 4 eggs at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour (275g) I like King Arthur
  • 2 teaspoons baking powder
  • ½ teaspoons salt
  • ¾ approximate confectioners sugar

Instructions
 

  • Place the chocolate in a large microwave-safe bowl (we are going to make the recipe in this bowl, saving us dishes) and put into the microwave. Cook at 50% power for 2 minutes, stir. Chocolate does not melt melt in the microwave, it holds it's shape so you have to stir to see where it is in its cooking process. If not melted completely, place back into the microwave and microwave at 50% power in 30-second intervals until you have a velvety smooth chocolate mixture. Set the mixture aside to cool slightly. 
  • Once the chocolate has cooled but is still soft, add the oil and mix with a hand mixer until well incorporated. Add the sugar and mix until smooth, then add the eggs one at a time, mixing them in along with the vanilla extract.
  • Sift together the flour, baking powder, and salt. Slowly add to the wet ingredients and mix until just combined. The dough will be sticky. Cover and refrigerate for at least 3 hours.
  • Heat oven to 350°F (177ºC)
    Prepare cookie sheets by either greasing them well, using parchment paper or a Silpat silicone cooking sheet (I love these, some even show you your spacing). Using a heaping teaspoon or small (1-inch) ice cream scoop, scoop the dough and roll between your hands into a ball. Once all the cookies have been made, drop in the powdered sugar and roll until completely covered; space two inches apart on your cookie sheet. Bake 10 - 12 minutes, or until puffed and just set. Remove to wire racks to cool. Store covered in airtight containers.

Notes

This recipe has been modified from the Betty Crocker cookbook. It does take at least 3 hours to firm up the dough, but can be held overnight.
The best practice is to weigh you flour for baking.
It is best to form all the cookies and then roll them in the powdered sugar.
You can use a flavored oil, orange is good, as a part of the oil. I would use half and half. 

Nutrition

Serving: 1 cookieSodium: 43mgFiber: 1gCholesterol: 16mgCalories: 86kcalPolyunsaturated Fat: 2gSaturated Fat: 1gFat: 4gProtein: 1gCarbohydrates: 13g
Keyword chocolatey, Christmas, cookies, dessert, holiday
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Comments

  1. Brian

    December 17, 2021 at 2:46 pm

    5 stars
    What a treat for the holidays! These are great...and pair nicely with a single malt scotch! 🙂

    Reply

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Hi, I'm Lindy.

I am a home-trained chef who loves to cook and eat delicious food. As I like to say, "Life is too short to eat mediocre food". And I find too much food out there is mediocre. I don't think good food needs to be fussy, or difficult to prepare. Most of my recipes are fresh, quick, easy, and tasty while keeping both calories and fats in check. 

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