Name: Chocolate Crinkle Cookies Recipe
Prep time: 15 min
Ingredients: 2 cups Sugar; 1/2 cup Oil, Canola or vegetable oil,; 2 cups all-purpose Flour; 1 1/2 tsp Salt; 4 eggs; 2 tsp Vanilla Extract; 4 oz unsweetened chocolate, melted chocolate, cooled; 1/2 cup Chocolate Chips; 1 cup Powdered Sugar

Jump to Recipe Print Recipe

Classic Chocolate Crinkle Cookies are so delicious with a fudgy center with delicate powdered sugar topping, perfectly chewy texture and a family favorite. They are super easy to make, younger kids enjoy joining in to make these yummy cookies. The kitchen cleanup goes fast requiring only one bowl and a spoon for the cookie dough.

Chocolate Crinkle Cookies Recipe

Sharing Donna Joy’s recipe for these rich and satisfying cookies, Chocolate Crinkle Cookies. Need this in gluten free? Gluten Free Chocolate Crinkle Cookies Recipe

Chocolate Crinkle Cookies

Making Chocolate Crinkle Cookies is a simple one-bowl, spoon recipe. ♥ enjoy ♥

Donna Joy is sharing her Chocolate Crinkle Cookies Recipe is the same recipe as Donna Joy’s® packaged food. ♥ enjoy ♥

Recipes | Culinary Art Galleries | Tips & Ideas

DonnaJoys.com

Recipes | Cake Galleries | Food Art
tips & ideas
a retired pastry chef blog
♥ enjoy ♥

Follow Donna Joy’s Facebook page Sedona Sweet Arts for Culinary inspiration.
Recipes | Culinary Art Galleries | Tips ~ Ideas ~ Inspiration
Recipes Cake Galleries on DonnaJoys.com

Chocolate Crinkle Cookies Recipe

Recipe by Donna Joy ~ DonnaJoys.comCourse: DessertDifficulty: Easy

Servings

servings

Prep time

minutes

Baking time

minutes

Ingredients

2 cups Sugar
1/2 cup Oil, Canola or vegetable oil,
2 cups all-purpose Flour
1 1/2 tsp Salt
4 eggs
2 tsp Vanilla Extract
4 oz unsweetened chocolate, melted chocolate, cooled
1/2 cup Chocolate Chips
1 cup Powdered Sugar

Directions

Preheat the oven to 350°F, and line two baking sheets with parchment paper. Place the powdered sugar in a wide bowl.
In a large bowl, combine sugar and oil.
Add melted unsweetened chocolate. Mix well. The chocolate should be warm.
Stir in eggs, one at a time and stir until well blended.
Stir in vanilla.
Add the flour and salt. Mix until absorbed.
Add the Chocolate Chips and stir.
Refrigerate the dough for one hour before rolling.
Using a rounded teaspoon, scoop out clumps of dough and roll them into 1-inch-sized balls using your hands. Do several at a time and roll them into the powdered sugar.
Unused dough can be refrigerated, however, some gluten-free flour used once refrigerated may have to be pushed semi-flattening before you bake.
Bake for 10 minutes at 350 degrees

About

Donna Joy ~ A retired Entrepeneur, Creator, Business owner, Culinary Artist, Chef & Chief Operating Disruptor. Donna Joy an award-winning pastry chef, culinary artist, restaurant, bakery owner work has been featured in magazines, movies, TV and culinary websites. Donna enjoys sharing her recipes, cake art images on her Sedona Sweet Arts Facebook page ~ enjoy~ ♥ Donna Joy
For more recipes, please visit DonnaJoys.com. Have a question or request? donna@donnajoys.com ♥ Donna Joy