Chocolate Crinkle Cookies – Rich and fudgy chocolate cookies coated in powdered sugar. A classic cookie that is perfect for the holidays or any time of year!
Do you have cookies that you make over and over again. Yes, these Perfect Chocolate Chip Cookies are a staple and have been forever. But I mean other types of cookies. Frosted Sugar Cookies are a must at our house for more than just Christmas time.
These Chocolate Crinkle Cookies have been on the list for about the last 15 years. I first found the recipe after I graduated college and brought it into my co-workers to share. Has been on repeat pretty much ever since.
If you ever go to a cookie exchange, you can bet you will find these crinkle cookies on the table. There is just something about them that everyone loves. This recipe is completely from scratch, but you could make chocolate crinkle cookies with cake mix as well to make them even easier. Just follow the basic recipe for these Andes Mint Cake Mix Cookies and you are good to go.
I am a sucker for soft and chew cookies, and these fit the bill. Chewy Molasses Cookies are another must for the holidays that are thick, chewy and delicious.
I have made these cookies many times over the years. A chocolate crinkle cookie is kind of a staple on most holiday cookie trays. They are rich and fudgy, and with this recipe you don’t even have to feel guilty about eating them. They clock in at just under 100 calories per cookie. And the recipe only makes 2 dozen cookies.
This is my kind of recipe for sure! I love to have all sorts of different treats around the holidays, but I don’t need 4 dozen of each kind. You can mix it up and try this Lemon Crinkle Cookie recipe as well if you want a little something different.
Chocolate crinkle cookies are something you do have to plan ahead for. The dough needs to chill for at least 2 hours before baking. You are using melted chocolate, so it needs to firm up or your cookies will just spread and be a mess. I mixed up my dough one afternoon, and let them sit in the fridge until the next day when I baked them.
Do you make pumpkin treats for more than just Thanksgiving? These Pumpkin Crinkle Cookies look like a great idea too!
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- 1 cup flour
- 1 1/4 cups powdered sugar
- 1/4 cup cocoa powder
- 1 1/4 tsp baking powder
- 1/8 tsp salt
- 5 1/4 tsp canola oil
- 1 1/2 oz unsweetened chocolate, , chopped
- 3/4 cup brown sugar
- 3 Tbls light corn syrup
- 1 1/2 tsp vanilla
- 2 egg whites
- In a large bowl whisk togeter flour, 3/4 cup powdered sugar, cocoa, baking powder and salt.
- In a small saucepan over low heat mix together canola and unsweetened chocolate. Cook until melted, stirring constantly. Remove from heat. Let cool for 10 minutes.
- Add brown sugar, corn syrup and vanilla to the melted chocolate. Whisk in egg whites. Pour into flour, stirring until just combined.
- Cover, and refrigerate for at least 2 hours, can be overnight.
- Preheat oven to 350 degrees.
- Roll dough into 1 inch balls. Roll balls through the remaining 1/2 cup powdered sugar. Place on a baking sheet lined with a silpat or parchment paper.
- Bake for 10 minutes, or until tops are cracked and almost set.
- Cool for 5 minutes on the pan before removing to a wire rack.
Slightly Adapted from Cooking Light
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Amount Per ServingCalories 97 Total Fat 2g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 1g Cholesterol 0mg Sodium 46mg Carbohydrates 19g Fiber 1g Sugar 13g Protein 1g