Chocolate Crinkles

I made a huge batch of the Chocolate Crinkles again this year.  The texture of these cookies is amazing – crispy on the outside, soft on the inside.  They squish well against the roof of your mouth.

  • 8 ounces unsweetened chocolate (I used half of a Trader Joe’s Bittersweet Pound Plus bar.)
  • 1 C vegetable oil
  • 4 C sugar
  • 8 eggs
  • 4t vanilla extract
  • 4 C flour
  • 4t baking powder
  • 1 t salt
  • 2 C powdered sugar
  1. Melt the chocolate in a stainless steel bowl set over simmering water.
  2. Mix in oil and sugar. Whisk in eggs, two at a time, mixing well after each. Stir in vanilla.
  3. In another bowl, whisk together flour, powder and salt.
  4. With a rubber spatula, stir the flour mixture into the chocolate mixture until just combined. Cover with plastic and refrigerate several hours (or overnight).
  5. Preheat oven to 350°F and line a baking sheet with parchment paper.
  6. Drop teaspoons-ful of dough into the powdered sugar, rolling and shaping it into balls.
  7. Bake 2″ apart, 10-12 minutes. Do not overbake.

8 thoughts on “Chocolate Crinkles”

  1. I’ve been making a lot of these at work recently, too! They seem to be a holiday cookie, without even knowing it. Also, on account of the season, I’ve been replacing the vanilla extract with peppermint. Yummy!

  2. Scout: The peppermint substitution is an awesome idea, and further proof that you are much cooler than me.

  3. pshaw! when i needed to make the cookies at work, i searched for the recipe on your blog!

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