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Chocolate Crinkle Cookies

Snow on the Mountain, Crinkles or Crackles. One look at this cookie and you'll know what I mean. Rolling the chocolate cookie dough in powdered (icing) sugar before you bake it is what gives this cookie its unique look and name.

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Mix together oil, chocolate, sugar and vanilla.  Stir in eggs one at a time, beating well after each addition.  Add flour and mix well (batter will be runny). Cover and refrigerate at least 3 hours until batter firms up.

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Use a small or large cookie scoop (or shape into balls with your hands), and roll in a dish of the icing sugar. Place balls onto a parchment lined baking sheet.  Bake at 350°F for 10 to 18 minutes (depending on size of cookie), or until almost no imprint remains when cookie is lightly touched.

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Chocolate Crinkle Cookies
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Serves: 24
Chewy chocolate cookies covered in a crackled powdered sugar coating.
Ingredients
  • ½ cup vegetable oil
  • 4 oz unsweetened baking chocolate, melted & cooled
  • 2 cups sugar
  • 2 tsp vanilla
  • 4 eggs
  • 2½ cups GFC Quick Break & Cookie Flour Blend (or GF Bisquick)
  • ½ cup icing sugar
Instructions
  1. Mix together oil, chocolate, sugar and vanilla. Stir in eggs one at a time, beating well after each addition.
  2. Add flour and mix well (batter will be runny). Cover and refrigerate at least 3 hours.
  3. Use a small or large cookie scoop (or shape into balls with your hands), and roll in a dish of the icing sugar. Place balls onto a parchment lined baking sheet.
  4. Bake at 350°F for 10 to 18 minutes (depending on size of cookie), or until almost no imprint remains when cookie is lighted touched. Cool for 10 minutes, then move to cooling rack.

 

2 Responses to Chocolate Crinkle Cookies

  1. Virginia September 9, 2014 at 11:43 am #

    Can I use my gluten free flour?

    • Marla Hingley
      Marla Hingley September 9, 2014 at 12:58 pm #

      Yes, if you have your own blend of gluten free flour that you like to use by all means use that one. Otherwise the link provided in the recipe is for a gluten free flour blend that I used to make the cookies.

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