Chocolate Crinkle Cookies

Chocolate crinkle cookies are usually associated with Christmas and Christmas cookies.

But my chocolate cravings don’t pay attention seasons.

The cookies are perfect anytime of year and they’re so easy to make.

It’s a one-bowl, no-mixer recipe, and you don’t even need a stick of butter. That’s right, cookies without butter.

One-quarter cup of oil for the entire batch keeps the cookies super soft and moist. They’re slightly chewy around the edges with a very fudgy interior and you just want to break them apart at the crinkly seams and start nibbling.

I find that chocolate cookies dry out easily and often that’s because of the drying effects of cocoa powder, but these cookies rely solely on melted chocolate.

Between the softening effects of the oil and the melted chocolate, this is a seriously moist dough. You must, no exceptions, chill the dough for at least 4 hours before baking but overnight is better. The dough is more like brownie batter than cookie dough and baking with unchilled dough absolutely will not work.

Plan ahead, chill your dough, and you’ll be so glad you made ‘Christmas cookies’ this time of year. My family went nuts over these.

Chocolate Crinkle Cookies

The cookies are perfect anytime of year and they’re so easy to make. It’s a one-bowl, no-mixer recipe, and you don’t even need a stick of butter. One-quarter cup of oil for the entire batch keeps the cookies super soft and moist. They’re slightly chewy around the edges with a very fudgy interior and perfectly crinkly seams. Between the softening effects of the oil and the melted chocolate, this is a seriously moist dough that’s more like brownie batter until chilled. You must, no exceptions, chill the dough for at least 4 hours before baking but overnight is better. You’ll be so glad you made ‘Christmas cookies’ this time of year.

Did you make this recipe?

Ingredients:

  • 2 ounces unsweetened chocolate, melted and cooled
  • 1 cup granulated sugar
  • 1/4 cup vegetable or canola oil
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 teaspoon instant espresso granules, optional
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • about 1 cup confectioners’ sugar, for dredging

Directions:

  1. To a large microwave-safe bowl, add the chocolate and heat on high power to melt, about 1 minute. Stop to check and stir. Heat in 10-second increments until chocolate can be stirred smooth. Set aside to cool, about 10 to 15 minutes.
  2. Add the granulated sugar, oil, vanilla, and whisk to combine.
  3. Add the eggs, optional espresso granules (enhances the chocolate flavor), and whisk to combine.
  4. Add the flour, baking powder, salt, and stir until just combined; don’t overmix.
  5. Cover bowl with plasticwrap and place in the fridge to chill for at least 4 hours, overnight is better. The dough is more like brownie batter than cookie dough and baking with unchilled dough absolutely will not work.
  6. After dough has chilled, preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
  7. Using a 2-tablespoon cookie scoop or your hands, form approximately 15 equal-sized mounds of dough; don’t flatten.
  8. Add confectioners’ sugar to a small bowl and dredge mounds very well thorough sugar before placing on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for about 10 minutes (for very soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked and soft-looking in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
  9. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Adapted from Betty Crocker

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