Chocolate Crinkle Cookies
Here’s another easy and delicious cookie to add to your holiday baking list. This is what you call “an oldie but goodie.” Like my favorite Molasses Cookie, these have been a household favorite since I was a little girl. This recipe comes from the iconic Betty Crocker’s Cooky Book. If you did any baking in the 70’s or 80’s, you know the one I’m talking about.
As a young girl, I remember thumbing through my mom’s original copy picking out all the cookies I wanted to try. I grew up baking from this book. First published in 1963, this beloved book was out of print for many years. Much to my happiness, an authentic reproduction was released in 2002.
My mom always brings her copy over when we get together to do our annual holiday baking. I couldn’t resist snapping a photo of our books together. Hers is literally held together with tape and an elastic band. I’ve seen variations of these cookies with additions of chocolate chips or dried fruit and while I’m sure they are delicious, I can’t bring myself to try them. It sort of feels like betraying my childhood. Silly maybe, but why fix it if it aint broken?
PrintChocolate Crinkle Cookies
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Pin RecipeDescription
This classic chocolate crinkle cookie is adjusted for high altitude kitchens. It’s a staple in our house and made every Christmas. Chocolatey and perfect just the way it is!
Ingredients
- 1/2 cup vegetable oil
- 4 oz unsweetened chocolate, melted
- 2 cups minus two tablespoons sugar
- 4 eggs
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup powdered sugar
Instructions
- Mix oil, melted chocolate and sugar.
- Blend in one egg at a time until well mixed. Add vanilla and stir in.
- Sift flour, baking powder, and salt into oil mixture; stir just until combined.
- Chill dough several hours or overnight.
- When ready to bake, heat oven to 350F degrees.
- Drop teaspoonfuls of dough into powdered sugar and roll to cover the entire ball of cookie dough.
- Place about 2 inches apart on greased baking sheet. Bake 10 to 12 minutes until soft in the middle but set. Take care not to over bake.
31 Comments
I may have to try this recipe. I have tried crinkle cookies before and then never turn out for me. Shows you how bad I am at cooking.
I have been looking all over for the coarse sugar you used on your molasses cookies and can’t find it! Where can I get some? Do I have to order it on the internet?
Do you chill the dough? I usually make the dough the night before I want to bake them. As far as the sugar, if you want just the white sugar you can order here, otherwise I found the multi colored sugar at Walmart. Wilton makes it! Good luck.
I love that site! And as weird as it sounds, I’ll bet cohcolate dipped bacon is good! I had just heard about chicken-fried bacon last week… may have to try that this weekend!
YES! I still have this cookbook…and that is my FAVORITE cookie recipe! They are like little brownies rolled in powdered sugar. (and it is VERY important that you do not overbake) And yes, there are variations of the recipe floating around out there, but don’t be fooled! THIS is the recipe to have….it’s a little piece of chocolate heaven in your hand….mmmmmmm.
Hey, I want to make these but I’m wondering if they are chewy!! I love chewy!
They are definitely chewy!!!
Thanks for sharing this recipe. I’m going to make these for a cookie exchange. How many cookies does this recipe yield? Thanks!
It makes so many. I’m guess at least 4 dozen but I’m not positive.
Thank you! That helps me out a bunch! 🙂
Why do some of your recipes have a “Save Recipe” link and others do not? Am I doing something wrong?
You’re not doing anything wrong. I recently starting using ziplist and not all recipes have been updated and entered. I’m slowly but surely working on it!
OMG these are amazing!!! Made them today and could hardly wait till they cooled off enough to try one. Thank you for this and all the high-altitude recipes. BTW your lemon bars have become my husbands favorite.
So glad you like them, they’re one of our favorites. My mom has been making them for years!
My chocolate crinkles turned out comletely flat! Help!
Oh no!
Thank you so much for great cooking & baking recipes! Your crinkle cookies are on my list to make this weekend. I am not at high altitude – do I need to re-adjust the recipe for lower elevation? Thank you!
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Thank you for this recipe! My husband has fond memories of the cooky book and his favorite cookie from it is the Chocolate Crinkle Cookie. We live in Colorado, altitude around 6000ft. I made your recipe and the cookies still came out flat, so I added 1 1/4 cup of extra flour and that did it! I thought I would share in case someone else was still wanting a fluffier cookie at high altitude. Cheers!
These cookies turned out flat for me. I really want to make them successfully. I did chill the dough. But this morning I realized the chocolate bar I had was sweetened – was that what made them flat? Too much sugar? Thanks! I love your recipes, I’ve made several since moving to Santa Fe. All the others have been absolutely perfection.
It certainly could have….I don’t have any problems when I make it. Try again and let me know. You could always add a tablespoon or two of additional flour!
I just made the dough and put in the fridge. The batter is almost like cake batter or brownie. I hope it thickens up. Might have to add flour tomorrow. Up in the Andes baking for hospital staff and police.
It’s a wet dough. Chilling will help! So nice of you to bake for the front line and first responders. They’re working so hard right now!
Can you freeze these?
Yes!
Followed recipe to a T. Awful. They were literally just a sheet of bubbling sugar with no shape at all.
Tried it again adding 2 tablespoons of flour for high altitude. Same result. That’s 8 eggs wasted.
Hmmmm. Sorry they didn’t work out for you. I wish I could help you troubleshoot- I hate to see anyone waste ingredients. What’s your elevation?
Holy mackerel these are good cookies! They take a bit more time, but they’re so worth it. I took a quick coffee break while they cooled and returned to find a few gone 😉
Have you or anyone added mini chocolate chips to this recipe? I was thinking this might make them more substantial and hold their shape better. Would appreciate your thoughts before I add!! I’m new to high altitude baking and have had very limited success with my recipes, even when altered for high altitude. Very frustrating for a former frequent, long time and often complimented baker! I appreciate your advice!
Thanks!
I think mini chips would be great in here. I would start by adding 1/2 cup or so. Bake as directed!
What adjustments did you make for the altitude? I’m trying to track down why some gingerbread crinkle cookies I always make didn’t turn out well at our new home in Denver. The recipe I used doesn’t call for eggs, so I’m thinking of adding one in. Mine totally melted even when chilled first.
Without seeing a recipe it’s difficult for me to answer why your cookies aren’t working. Sorry!