The first time I made this recipe, the cookies turned out great, and the recipe has not flopped since.
These cookies take a little more time to make than your average chocolate chip cookie. You must refrigerate the dough for at least an hour. Once the dough is chilled, the cookies must be scooped, rolled into a ball, rolled around in powdered sugar, and then baked in the oven. It gets a little messy, but the result is well worth it!
I am not, by anyone’s opinion, a master chef in the kitchen. My husband often commends me about how far my cooking and baking skills have come since the first weeks of marriage. In other words, I did not cook well five years ago. Please also note that I married a man who had a reputation for his cookie baking. More specifically, he had an astounding reputation for his cookies. Everyone knew which cookies were his at a party. Being an engineer at heart, my husband can precisely measure his flour and baking soda so his cookies come out to perfectly round fluffy circles every time he bakes.
A few years ago, my sister-in-law gave me this recipe for Chocolate Crinkles, and I am now the one who gets asked to bring the cookies. If you take these chocolate cookies to a party, I can assure you that you will receive some compliments. And, I think someone will ask you for the recipe.
1/2 cup vegetable oil
4 ounces unsweetened chocolate squares
2 cups sugar
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup powered sugar
- Break apart four ounces of the unsweetened chocolate squares. Melt the chocolate squares in the microwave until they become a syrup like texture.
- Combine the oil, melted chocolate, and sugar into a mixing bowl. Blend until combined thoroughly. Let this mixture cool to room temperature.
- In the bowl with the chocolate mixture, blend in one egg at a time until well mixed. Add vanilla.
- Measure the flour, baking powder, and salt into a separate bowl. Whisk together and then add to the chocolate mixture.
- Chill the dough in the refrigerator for at least one hour. You can leave the dough in the refrigerator for up to 24 hours.
- Roll approximately one tablespoon of dough into a small ball using the palms of your hands. Then roll the ball into a bowl with one cup of powdered sugar. Coat the ball with a thin layer of powdered sugar. This gets a little messy, but these cookies are worth the stickiness!
- Place the cookie balls two inches apart on a greased cookie sheet.
- Bake in a preheated oven at 350 degrees for 10 to 12 minutes.
*UPDATE for CHRISTMAS CRINKLES*
To make these chocolate crinkles extra pretty for Christmas, add a Hershey’s candy cane kiss to the top of the cookie soon after they come out of the oven. Gently press down the kiss about halfway into the cookie.
A Couple Tips
I take the cookies out of the oven when the centers still look a little gooey. Try not to overcook them. Let the cookies sit on the cookie sheet for a few minutes before moving them to a cooling rack.
It is not a must that you refrigerate the dough for an hour. If you choose to not chill the dough, the cookies may not come out as fluffy. Also, the cookie balls will be a bit stickier and messier if the dough is not refrigerated.
I always melt my chocolate bars in the microwave. I took mine right out of the freezer, and it took about three minutes to get it all melted. I stir the chocolate every 45 seconds or so to prevent any burning or scorching. I have never tried a double boiler, but I would assume that would work too for melting chocolate if you aren’t a fan of microwaves.
Once the chocolate, oil, and sugar are combined, mix them until they form a thick chocolate sauce. The sauce will be thin enough to run off the beaters.
Be sure to let the sauce cool before you start mixing in the eggs. You don’t want to accidentally cook an egg in the sauce and end up with little white egg chunks in your cookies.
Cookie Dough Tips
When you are done adding the remaining ingredients to the mixer, your dough should be stiff enough to hold shape. I’ve learned that sometimes my cookie dough is a different texture from one batch to the next depending on what brand of chocolate I use. It seems that when I use Aldi brand chocolate, I sometimes need to add a bit more flower to keep the dough stiff. I’m not sure what other components would cause that, but it has happened more than once. (I will continue buying Aldi chocolate, though, because it is almost half the price compared to chocolate bars from other stores.)
Also, if you use a Kitchen Aid mixer like me, be sure to scrape the bottom of the bowl really well with your spatula. If you don’t, you’re last few scoops of cookies will have too much chocolate that was left in the bottom of the bowl. When this happens, you end up with three or four flat cookies made from the bottom of the bowl. I have learned this from experience.
If you use a cookie scoop, all your cookies will end up the same size. I use a Pampered Chef one that works great. I take an even scoop, drop the dough into my hand, roll the dough quickly into a ball, and drop it in the powdered sugar. If you have a little one helping you, this is the perfect job for him. He can roll it around in the powdered sugar and move the cookie balls to the cookie sheets.
If you are a curious baker like me and never know how many cookies balls to put on one cookie sheet, know that I am able to always put 16 of these on one sheet. They come out pretty puffy instead of spreading thin and running into other cookies.
These cookies are absolutely delicious right out of the oven with a glass of milk. Leave a comment, and I will be sure to get back to you if you have any questions.
Like I said above, I am not a master chef, and these cookies turn out great every time I make them!