Chocolate crinkles are one of my favorite cookies. The chocolate balls of dough are coated with powdered sugar, leaving them with a beautiful crinkled appearance when baked. Bake the cookies for a party or holiday event. Make extra—they freeze beautifully!
How To Store
- Store chocolate crinkle cookies in an airtight container or resealable food storage bag at room temperature for 4 to 6 days.
- To freeze the cookies, place them in an airtight container or freezer bag. Label the container and freeze the cookies for up to 3 months. Defrost them on the counter for an hour or so.
Chocolate Crinkle Cookies
Impress your friends and family with homemade chocolate crinkle cookies. These cookies are easy to make and oh-so-delicious.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 dozen 1x
- Category: Cookies
- Method: Bake
Ingredients
Scale
- 1/2 cup butter
- 1 1/4 cups granulated sugar
- 2 teaspoons vanilla
- 2 eggs
- 2 ounces unsweetened chocolate, melted and cooled
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons milk
- 1/2 cup chopped pecans or other nuts, optional
- confectioners’ sugar
Instructions
- Heat the oven to 350 F.
- In a large mixing bowl, cream butter and sugar until light; add vanilla then beat in eggs and melted chocolate.
- Stir in dry ingredients alternately with milk.
- Stir in chopped pecans.
- Shape dough into 1-inch balls (chill if necessary to make the dough firmer).
- Roll balls in confectioners’ sugar and place on lightly greased or parchment paper-lined baking sheets about 2 inches apart.
- Bake for 14 to 16 minutes or until cookies are firm in the center.
- Remove from baking sheets and cool on racks.
- Sprinkle warm with additional powdered sugar from a shaker or sifter, if desired.
