Chocolate Crinkles

Prep Time

1:45

Hr:Mins

Total Time

3:45

Hrs:Mins

Makes

dozen cookies

(94 ratings)

Member Reviews (39)

These cookies have an attractive light and dark contrast perfect for an interesting addition to a cookie tray or for serving by themselves, any time of year!

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1/2	cup vegetable oil
4	oz unsweetened baking chocolate, melted, cooled
2	cups granulated sugar
2	teaspoons vanilla
4	eggs
2	cups Gold Medal® all-purpose flour
2	teaspoons baking powder
1/2	teaspoon salt
1/2	cup powdered sugar

MORE OPTIONS: 1 2 3

In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.

Success

To ensure recipe success, do not use self-rising flour in this recipe.

Time-Saver

To save time and cleanup, tear off several sheets of aluminum foil to use as cookie sheet liners. Simply bake cookies as directed, greasing the foil as you would the cookie sheet.

Nutrition Information:

1 Serving (1 Cookie)

Calories 70

(Calories from Fat 25 ),

Total Fat 3 g

(Saturated Fat 1 g,

Cholesterol 10 mg;
Sodium 35 mg;
Total Carbohydrate 10 g

(Dietary Fiber 0g,

Protein 1 g;

Percent Daily Value*:

Vitamin A 0%;
Vitamin C 0%;
Calcium 0%;
Iron 2 %;

Exchanges:

1/2 Starch;
1/2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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Reviews & Comments

1 - 10 of 39 Reviews View All

Reviewed by: tattoo-mama Date Posted: 7/29/2010 10:44:20 AM Rating:

Comments:
My mom has been making these cookies since I was a kid (over 20 years) and now I am making them for my own family! These are my all time favorite cookies, and they turn out perfect every time I make them! I put them in my x-mas cookie tin's, as well as bake sales, and yummy snacks. I tend to make mine really small, bite size, and everyone eat's them up before they make it to the cookie jar :)

Reviewed by: Troia Date Posted: 7/16/2010 3:38:00 PM Rating:

Comments:
This is the best cookie recipe! I have used it for many years and it has never failed. The dough can be made ahead and refrigerated until you have time to do the rolling and baking. It does not need a mixer. I just moved and lost my copy and am happy to find it online.

Reviewed by: MissAveMac Date Posted: 6/10/2010 2:53:41 AM Rating:

Comments:
If you follow the directions and chill completely before rolling into balls, you will have no problem with this dough. I baked the cookies on the second to top rack to ensure that they cracked nicely. They came out beautiful. While they were cooling, I dusted them with a little more powdered sugar. I will DEFINITELY make these again.

Reviewed by: Lizziern Date Posted: 12/19/2009 12:30:34 PM Rating:

Comments:
I think they need more chocolate flavor. Next time I make them I'll add some dark cocoa powder. They did turn out nice and soft.

Reviewed by: catspajamas Date Posted: 12/18/2009 10:39:36 AM Rating:

Comments:
OK I tried to write a review for this and it said it contained invalid characters. I took out all the punctuation and it STILL didnt work. Enough!

Reviewed by: catspajamas Date Posted: 12/18/2009 10:39:36 AM Rating:

Comments:
I have made these 3 or 4 times and they never turn out the same. When they DO turn out right, they are a FABULOUS cookies!! When they dont, they are flatter than a pancake. I wish I knew what I was doing wrong. I am an experienced baker so I know I am doing the same thing every time. I give them 3 stars ONLY b/c the recipe is unreliable for me.

Reviewed by: irishgal76 Date Posted: 12/14/2009 8:49:00 AM Rating:

Comments:
The house smelled great while these were baking! After reading the other reviews I rolled mine in powdered sugar until I couldn't get any more on, but it still seemed like it wasn't enough. Mine came out HUGE! I may have made them a little bigger than recommended because the dough was so gooey and difficult to roll, but I didn't expect them this big. I'm hoping they taste good so that they were worth the trouble.

Reviewed by: the head cook Date Posted: 12/8/2009 5:01:02 AM Rating:

Comments:
Susan56 thanks a million for your idea to make ahead. I am 50 years old and my mother used to make these at Christmas time and since I got married (many moons ago) I have made these ever since. These are good with walnuts or pecans and a little bit of coconut. They are referred to as "volcano cookies" in our house. Love em! I do roll them into a ball first, then into the powdered sugar, then into the powdered sugar again. Very messy, but very much worth the effort. The cookies don't make it two days.

Reviewed by: kdzager Date Posted: 12/8/2009 12:36:15 AM Rating:

Comments:
These were great! Very attractive and easy to make. Don't overcook, they can be dry. If they are slightly undercooked they are soft and moist like a brownie! :)

Reviewed by: FannyFarmer Date Posted: 12/7/2009 8:03:41 PM Rating:

Comments:
The chilling is very important--I used the freezer to speed up the process. Use PLENTY of powdered sugar!! I could never get enough on mine to make them look like the picture. All in all, very tasty (though messy to make!). I think I'll be cleaning up powdered sugar for days! :)

1 - 10 of 39 Reviews View All


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