4.6 from 135 votes
Chocolate Crinkle Cookies
Chocolate Crinkle Cookies feature a batter-like dough made with melted unsweetened chocolate, oil, sugar, and eggs, creating a richly chocolate-flavored and moist cookie. Rolled in confectioners’ sugar before baking, they develop a distinctive cracked surface. The cookies balance fudgy softness inside with a powdered sugar crust, producing a visually striking and tender treat.
Prep Time
2 hrs 15 mins
Cook Time
10 mins
Total Time
2 hrs 25 mins
Servings:
50
cookies
Calories:
85 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 cups all-purpose flour sifted
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 ounces unsweetened chocolate roughly chopped, 99%
- 1/4 cup canola oil or vegetable oil
- 2 cups granulated sugar
- 4 egg at room temperature, large
- 2 teaspoons vanilla extract pure
- 1 cup confectioners’ sugar
Instructions
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- Place chopped chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring between each, until melted. Alternatively, you can use a double broiler to melt the chocolate.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the melted chocolate, oil, and granulated sugar. Beat on medium speed until combined.
- With the mixer running on low, add the eggs, one at a time, followed by the vanilla extract. Stop and scape down the sides of the bowl with a spatula, as necessary.
- Add the dry ingredients and mix on low speed, stopping once to scrape down the sides. Mix until just incorporated. The dough will be sticky and more like a thick brownie batter and that is why you HAVE to chill It.
- Chill the dough for at least 2 hours, preferably overnight.
- When ready to bake, preheat the oven to 350 degrees F. Line large baking sheet with Silpats or parchment paper.
- Pour the confectioners’ sugar onto a plate or into a shallow bowl. Roll the chilled dough into 1-inch balls. Drop the balls onto the sugar and roll until all sides are completely covered in sugar. Place the cookie balls onto the prepared baking sheet, about 2 inches apart.
- Bake for 10 minutes or until cookies are set around the edges, but still soft in the center. Don’t over bake. Remove from the oven and let cool on the baking sheet for 2 minutes. Transfer to a cooling rack and cool completely.
Cup of Yum
Notes
- Store cookies in an airtight container for 3 to 4 days to preserve softness and flavor.
Nutrition Information
Calories
85kcal
(4%)
Carbohydrates
15g
(5%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Cholesterol
13mg
(4%)
Sodium
29mg
(1%)
Potassium
45mg
(1%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
19IU
(0%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 50 cookies
Amount Per Serving
Calories 85
% Daily Value*
| Calories | 85kcal | 4% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 29mg | 1% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 19IU | 0% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.