Chocolate Crinkles

Baked until puffed with light outer crunch, a center that closely resembles a brownie, and chocolate popping through the powdered sugar earning the “crinkle” in their name!

5 from 1 vote

Cook Time 15

Course Dessert, Holiday

Servings 5 to 6 dozen

Equipment

Electric mixer
Baking sheets lined with Silpat liners or parchment paper

Ingredients

2 cups sugar
½ cup vegetable or canola oil
2 teaspoons pure vanilla extract
4 ounces unsweetened chocolate, melted and cooled slightly
4 extra-large eggs
2 cups flour
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup powdered sugar

Instructions

In a large mixing bowl, combine the sugar, the vegetable oil, vanilla extract, and the melted chocolate. Cream the mixture together on medium-low speed.
Add the eggs one at a time, blending into the sugar and chocolate mixture using low speed.
In a small bowl whisk together the flour, baking powder and the kosher salt. Add about ½ cup at a time to the cookie dough, blending on low speed.
Cover and refrigerate at least 3 hours so that the dough is thoroughly chilled.
When you’re ready to bake, place the 1 cup of powdered sugar in a small bowl. Scoop out rounds of dough measuring about 1” in diameter and roll the dough in the powdered sugar, coating all sides.
Place on a baking sheet lined with a Silpat or parchment paper, leaving about 2” between cookies.
Bake at 350 degrees for 10 to 12 minutes, just until the cookies no longer look “wet”. Cool slightly on the baking sheet then transfer to a wire rack to cool completely.

Notes

This dough keeps well in the refrigerator. Mix it up and keep it on hand for 3 to 4 days before baking if needed.