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.

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.

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.

Chocolate Crinkle Cookies

Marla Hingley

Chewy chocolate cookies covered in a crackled powdered sugar coating.

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Prep Time 3 hrs 20 mins

Cook Time 15 mins

Total Time 3 hrs 35 mins

Servings 24

Ingredients

  

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• 1/2 cup vegetable oil
• 4 oz unsweetened baking chocolate melted & cooled
• 2 cups sugar
• 2 tsp vanilla
• 4 eggs
• 2 1/2 cups GFC Quick Break & Cookie Flour Blend or GF Bisquick
• 1/2 cup icing sugar

Instructions

 

• 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.
• 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 lighted touched. Cool for 10 minutes, then move to cooling rack.

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