Chocolate Crinkle Cookies

Chocolate Crinkle Cookies

There is a reason why this cookie is number one on my list. It was the first Christmas cookie I made when I moved to Los Angeles and into my own apartment. I had my own Christmas tree. And the Christmas cookie making was solely in my hands. I took a look through my Betty Crocker cookbook that made its way from my apartment in NYC and found these old-fashioned chewy, chocolate cookies. I’m not going to tell you that they were perfect the first time. There were a lot of mistakes. Plenty of swearing. (Now that I think about it, there is a lot of swearing any time I make something new.) The point is, don’t beat yourself up if they aren’t perfect. You’re making art with food. Enjoy it!

Here are a few tips to keep in mind:

*Make sure the cookie dough is ice cold. I usually split up the dough and put half in the refrigerator while I am rolling the other half. If the dough gets too warm, it’s sticky and the balls don’t form well when you roll them.

*Use very cold eggs. With the warm chocolate, you don’t want to have scrambled eggs in your cookies. Secondly, don’t use chocolate that is too hot. (Again, we’re not making breakfast.)

*Use a small scoop for the dough that you can find at any kitchen store. The dough can be tough. When the dough starts to stick to the scoop, wash it off and start fresh again. Otherwise, scooping that dough is like wrestling a marlin. (Or some fish you find relevant here.) 

*When it doubt, don’t over bake the cookies. You want them to be chewy, not resemble a paper weight or hockey puck. (If this happens, don’t feel bad. I’ve been there.)

*These freeze extremely well. Don’t fear the freezer!


1/2 cup vegetable oil
oz unsweetened baking chocolate, melted, cooled
cups granulated sugar
teaspoons vanilla
cups Gold Medal™ all-purpose flour 
teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar
  • 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.
  • Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
  • Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
  • Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.

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