For as long as I can remember, I’ve equated these chocolate crinkle cookies with Christmas. My mom baked dozens upon dozens of Christmas cookies each holiday season, but chocolate crinkles were the cookie I looked forward to the most.
Fresh from the oven with a crispy, crackled outside and a chewy, rich and chocolatey inside or days later with a cold glass of milk, they’re guaranteed to please!
The chocolate crinkle cookie recipe is super simple to make, but as with all simple recipes, it’s important to use top quality ingredients for the best results whenever you can. Real vanilla extract and Scharffen Berger Chocolate are pantry staples for me, but if nothing else, simply use the best quality you can afford.
Outside of the ingredients, the most important step in making chocolate crinkles is to make sure your dough is thoroughly chilled. When it’s first mixed up, it will still be fairly runny, but after a few hours in the refrigerator it will be the perfect consistency to form into balls for baking. Be sure to chill the dough in between batches for consistent results.
- 1/2 cup vegetable oil
- 4 squares of unsweetened chocolate (4 oz.), melted
- 2 cups granulated sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup confectioners’ sugar
- Mix together the vegetable oil, melted chocolate, and granulated sugar. Add egg one at a time until blended well. Add vanilla extract.
- In a separate bowl, mix together flour, baking powder, and salt. Slowly add to chocolate mixture until thoroughly mixed, and chill overnight (or for at least 2 hours).
- Preheat oven to 350 degrees. Form dough into teaspoon size balls and roll in confectioners’ sugar. Place balls on a greased cookie sheet, about 2” apart, and bake for 10-12 minutes.
Quick Tip: I love using Silpat non-stick mats to line my baking pans rather than greasing them. My cookies are guaranteed not to stick, and they make cleanup a breeze!
What’s your favorite Christmas cookie?