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Chocolate Crinkle Cookies

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Chocolate Crinkle Cookies
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  • Prep 1 hr 45 min
  • Total 3 hr 45 min
  • Servings 72
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The “crinkle” in this recipe’s name comes from their distinctive crackle-top. The look is achieved through the transformation of sugar-coated dough balls into distinctively textured cookies. Not only are chocolate crinkle cookies beautiful to look at, they’re the perfect combination of chocolatey taste and chewy texture.
By Betty Crocker Kitchens
Updated Dec 9, 2019

Ingredients

  • 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
  • 3/4 cup powdered sugar
Make With
Make With
Gold Medal Flour

Steps

  • 1
    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.
  • 2
    Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
  • 3
    Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
  • 4
    Bake 9 to 11 minutes or until edges are set. Immediately remove from cookie sheets to cooling racks.

Tips from the Betty Crocker Kitchens

  • tip 1
    When baking batches of cookies, use completely cooled cookie sheets. Cookies will spread too much if put on a hot or warm cookie sheet.
  • tip 2
    What is baking chocolate? In its most traditional form it’s unsweetened, made from 100% chocolate liquor—which is processed and ground cocoa beans. It’s used in recipes that have enough sweeteners to balance its bitterness, serving up a deeply satisfying chocolate flavor. Baking chocolate is sold in blocks, chunks, and chips—each ready to be chopped, stirred into a recipe, or melted.
  • tip 3
    Because this dough is a dark, use your fingertip to check for doneness—err on the side of removing them from the oven a tad early rather than risk overbaking them.
  • tip 4
    Use baking parchment to line your baking sheets (instead of shortening or cooking spray) to make removing the warm cookies a breeze. You can reuse the sheets multiple times before recycling or composting them.

Nutrition

70 Calories, 2 1/2g Total Fat, 1g Protein, 10g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
70
Calories from Fat
25
Total Fat
2 1/2g
4%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
35mg
1%
Potassium
20mg
1%
Total Carbohydrate
10g
3%
Dietary Fiber
0g
0%
Sugars
7g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Sometimes kitchen chemistry can seem almost magical. After just a few minutes in an oven, a humble mix of raw ingredients can be transformed into something amazing. That’s certainly the case with crinkle cookies. As they bake, they create a unique topography of hills and valleys, crags and nooks, all filled with chewy, gooey chocolate and a delicate dusting of powdered sugar. It’s easy to make these cookies ahead of time and keep on hand in the freezer for when that “home-baked cookie” urge strikes. Place baked cookies between layers of waxed paper in a freezer container. Seal tightly. Cookies can be frozen up to 3 months. Thaw in container at room temperature for 1 to 2 hours. Sprikle additional powdered sugar on tops of cookies if needed. While this classic recipe is widely acknowledged to be straight-up chocolate perfection, feel free to explore some variations on the theme of chocolate crinkle cookies. Check out Betty’s best chocolate crinkle cookies to learn more about other fun recipes.
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