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?


Chocolate Crinkle Cookies


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!


  • 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


  1. Mix oil, melted chocolate and sugar.
  2. Blend in one egg at a time until well mixed. Add vanilla and stir in.
  3. Sift flour, baking powder, and salt into oil mixture; stir just until combined.
  4. Chill dough several hours or overnight.
  5. When ready to bake, heat oven to 350F degrees.
  6. Drop teaspoonfuls of dough into powdered sugar and roll to cover the entire ball of cookie dough.
  7. 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.