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Chocolate Crinkles | Can't Stay Out of the Kitchen | these are one of our all-time favorite #christmas #cookies. These use #Ghirardelli #chocolate and are to die for! #dessert

Chocolate Crinkles

Teresa Ambra
Chocolate Crinkles are a delightful vintage recipe that is out of this world good! These wonderful chocolate cookie use Ghirardelli chocolate and they're rolled in powdered sugar leaving a cracked or crinkled appearance. Great for holiday baking and Christmas Cookie Exchanges.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 48
Calories 104 kcal

Equipment

  • 2 large 18x26" cookie sheet pans
  • 1 large mixing bowl
  • 1 small bowl
  • 1 electric mixer
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 spatula

Ingredients
  

  • 1/2 cup canola oil or use coconut oil or avocado oil
  • 2 cups granulated sugar
  • 4 large eggs
  • 1/2 tsp. sea salt or kosher salt
  • 2 tsp. baking powder
  • 2 tsp. vanilla extract
  • 3 1/2 cups UNBLEACHED flour bleached flour toughens baked goods
  • 4 oz. Ghirardelli 60% bittersweet chocolate melted
  • 1-2 cups confectioners’ sugar as needed to coat the cookie dough generously

Instructions
 

  • Melt chocolate in small sauce pan over low heat. Set aside.
  • Mix oil, granulated sugar, eggs, vanilla, baking powder and salt in a large mixing bowl with an electric mixer.
  • Add chocolate and stir to combine.
  • Stir flour into cookie mixture.
  • Chill a minimum of one hour or several hours or overnight.
  • (You must chill this recipe or you will not be able to work the dough).
  • Heat oven to 350°.
  • Drop teaspoonfuls of dough into powdered sugar.
  • Roll in sugar; shape into balls.
  • Place about 2” apart on well-greased or well-sprayed cookie sheets.
  • Bake 10-15 minutes.
  • Rotate cookie sheets on oven racks every six to seven minutes.
  • Cool completely.

Notes

NOTE: You must chill this recipe or you will not be able to work the dough. If you have the time to refrigerate the cookie dough overnight, the cookies will turn out better.
 
NOTE: Preparation time does not include time necessary to chill the dough.
 
NOTE: If you only have time to chill the dough for an hour, then I recommend that you refrigerate the cookies for an additional hour after putting them on the cookie sheets. Then the powdered sugar will not dissolve so much into the cookie and the cookies will not flatten out so much while baking.
 
NOTE: I have also used 4.25-oz. Hershey’s mildly sweetened dark chocolate.
 
NOTE: I have never had these cookies bake in under 15 minutes. But each oven is different. Your oven may bake them more quickly.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 104kcalCarbohydrates: 19gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 16mgSodium: 48mgPotassium: 22mgFiber: 0.3gSugar: 10gVitamin A: 23IUCalcium: 16mgIron: 0.2mg
Keyword chocolate, chocolate cookie, chocolate dessert, cookie, dessert
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