Chocolate Crinkles are a great addition to a dessert tray, if they last that long.
Chocolate Crinkles are one of my favorite Christmas baking items each year. I’ve had them every year since I was a little girl. You can guess that Greta is all over these with her chocoholic ways, but even my vanilla loving boy, Charlie, can’t get enough of these rich, crackled, chewy chocolate cookies coated in powdered sugar.
Every year when I make my holiday baking list, I always wonder why I don’t make Chocolate Crinkles more often. I mean, it’s a chocolate cookie, so there’s no rule that they should only be consumed around the holidays. And as I mix the dough (which takes 10 minutes) and then put the dough in the fridge to chill (3 hours or overnight, don’t take it out early or you’ll have suuuper sticky dough), I vow to make them more often. So I scoop and roll them in powdered sugar and wait (not so patiently) for them to come out of the oven. And when they have finally cooled enough to eat without burning my tongue, I remember the exact reason why I only make them during December: I eat all the cookies myself! And that doesn’t bode well for my jeans to still fit in January. So I have a couple of choices. I can either make them only once a year, or make them more frequently and maybe learn some self control. Easier yet, I’ll just bake them when the kids are around. That will solve all of my problems.
You can’t say I didn’t give you fair warning; these cookies are addictive and disappear before you know it. Bake at your own risk, and make sure you are not alone. (Your jeans will thank you later.) So will your kids, because they finally get some of the Chocolate Crinkle goodness, too.
Chocolate Crinkle Cookies
- 1/2 cup canola oil
- 4 ounces unsweetened baking chocolate, melted, cooled
- 2 cups granulated sugar
- 2 teaspoons vanilla
- 4 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup powdered sugar
- Place canola oil, melted chocolate, granulated sugar and vanilla in a medium bowl. Stir with a wooden spoon until combined. Add the eggs one at a time, stirring well after each addition. Add flour, baking powder and salt and stir until the mixture just comes together. Cover bowl with plastic wrap and place in refrigerator to chill for at least 3 hours or overnight.
- When you are ready to bake, remove dough from refrigerator and preheat oven to 350 degrees. Line a baking sheet with parchment paper, and place 1/2 cup powdered sugar in a small bowl. Set aside.
- Use a small cookie scoop to form balls and roll each cookie dough ball in the powdered sugar. Place dough balls on baking sheet about 2 inches apart. Bake for 10-12 minutes or until just set.
- Remove from oven and cool completely on wire cookie rack. Cover and store at room temperature.
Here are some other goodies on my Christmas Baking List