Best 15 Chocolate Crinkles Recipes

CHOCOLATE CRINKLES

Steps:

• In a medium bowl, mix together the cocoa powder, sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla.
• In another bowl combine the flour, baking powder, and salt. Stir flour mixture into the cocoa mixture.
• Cover dough bowl with plastic wrap, put in refrigerator, and chill for at least 4 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Line cookie sheets with parchment paper.
• Roll the dough into one inch balls (a number 50 size scoop works well). Coat each ball in powdered sugar before placing onto parchment-lined cookie sheets.
• Bake in preheated 350 degrees F oven for 10 to 12 minutes. Let the cooked cookies stand on the cookie sheet for at least 1 minute before transferring to wire racks to cool.

CHOCOLATE MINT CRINKLES

Steps:

• In medium bowl, mix flour, baking cocoa, baking powder and salt; set aside.
• In large bowl, beat granulated sugar, oil and eggs with whisk until well mixed. Beat in vanilla and peppermint extract.
• Stir dry ingredients into wet ingredients just until combined. Cover bowl with plastic wrap, and refrigerate at least 2 hours.
• Heat oven to 350°F. Line cookie sheets with cooking parchment paper. Place powdered sugar in small bowl. Shape dough into tablespoon-size balls; roll in powdered sugar. Place on cookie sheets about 1 1/2 inches apart.
• Bake 10 to 12 minutes, until cookies crackle and dough doesn't look raw. When cookies are done, immediately place a KISSES candy in center of each cookie, and press lightly. Cool on cookie sheet 2 minutes. Remove to cooling rack; cool completely until candy is set.

CHOCOLATE CRINKLES I

Steps:

• Melt butter and chocolate either in a microwave or over low heat on the stove. Allow to cool slightly.
• Stir in remaining ingredients, except powdered sugar. Mix well.
• Cover dough and chill for 30 minutes.
• Preheat oven to 300 degrees F (150 degrees C).
• Shape dough into 1 inch balls. Roll in powdered sugar to coat heavily. Place 2 inches apart on an ungreased cookie sheet. Bake for 15 to 18 minutes or until edges are set. Remove from cookie sheet and cool on rack.

RASPBERRY-CHOCOLATE CRINKLES

Steps:

• Pulse 1 1/2 cups raspberries in a blender or food processor until reduced to a powder.
• Put white sugar, cocoa powder, oil, baking powder, vanilla, salt, and 1/4 cup powdered raspberries in a large bowl. Beat together with a mixer until well blended. Mix in eggs 1 at a time, waiting until each addition is incorporated before adding the next. Add flour; mix on low speed until incorporated. Cover with plastic wrap. Chill 4 to 8 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
• Put confectioners' sugar in a small bowl; put remaining powdered raspberries in another small bowl.
• Roll walnut-size pieces of dough into a ball, then roll each ball partly in powdered raspberries and partly in powdered sugar. Arrange on prepared sheet and bake until barely set and crackled on top, 10 to 12 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.

TOP RATED CHOCOLATE CRINKLES

Steps:

• Cream shortening, sugar, vanilla.
• Beat in eggs, then chocolate.
• In another bowl sift 2 cup flour, baking powder, salt:mix well.
• Add this alternately with milk to shortening mixture, mixing well after each addition.
• Chill for 2 hours.
• Form into one-inch balls and roll in powdered sugar.
• Place on greased cookie sheet 2-3 inches apart.
• Bake at 350°F for approx 10 minutes for soft cookies, 13 for more firm/hard.
• Cool slightly before removing from cookie sheet, then cool on wire racks.

CHOCOLATE SNOWFLAKE COOKIES (CHOCOLATE CRINKLES / CRACKLES)

Steps:

• Combine sugar, oil, and melted chocolate in a large mixing bowl; beat at medium speed of an electric mixer until blended.
• Add eggs and vanilla, mixing well.
• Combine flour, baking powder and salt in a medium bowl.
• Add about one-fourth of dry mixture at a time to chocolate mixture, mixing after each addition.
• Cover and let chill at least 2 hours.
• Shape dough into 1-inch balls, and roll in powdered sugar.
• Place cookies 2 inches apart on lightly greased cookie sheets.
• Bake at 350 degrees F.
• for 10 to 12 minutes.
• Cool on wire racks.

CHOCOLATE CRINKLES IV

Steps:

• In a medium bowl beat eggs and sugar until light. Stir in the oil, vanilla, melted chocolate. Sift together the flour, baking powder and salt; stir into the chocolate mixture. Finally, stir in the chocolate chips. Refrigerate dough until firm. This will take anywhere from an hour in the freezer or overnight in the refrigerator.
• Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls. Roll them in confectioners' sugar until heavily coated. Place 2 inches apart on cookie sheets and bake for 11 to 13 minutes in the preheated oven. Cookies should be firm to touch.

CHOCOLATE CRINKLES III

Steps:

• Mix oil, chocolate, and granulated sugar.
• Blend in one egg at a time until well mixed. Add vanilla.
• Stir flour, baking powder and salt into oil mixture.
• Chill several hours or overnight.
• Preheat oven to 350 degrees F (180 degrees C).
• Drop by teaspoonfuls into confectioners' sugar.
• Roll in sugar; shape into balls and place about 2 inches apart on greased baking sheet. Bake 10 to 12 minutes (do not overbake). NOTE: If you use self-rising flour, omit the baking powder and salt.

DEVIL'S CHOCOLATE COOKIE CRINKLES

Steps:

• Preheat oven to 375°F.
• Grease cookie sheets.
• Combine cake mix, eggs, oil and milk.
• Stir until thoroughly blended.
• Chill dough for 30 minutes.
• Place confectioners" sugar in a separate bowl.
• Drop rounded teaspoonfuls of dough into conf sugar.
• Roll to coat and form balls.
• Place 2 inches apart on cookie sheets.
• Bake for 8-9 minutes or until set.
• Cool 1 minute.

CHOCOLATE-FILLED CRINKLES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, salt, baking powder and baking soda; gradually add to the creamed mixture and mix well. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each. , For filling, in a small heavy saucepan, melt chocolate chips and condensed milk over medium heat; stir until smooth. Stir in pecans, coconut and enough milk to achieve desired consistency. , Spoon 1 teaspoon into each cookie. Bake at 350° for 8-10 minutes or until firm. Remove to wire racks to cool.

GLUTEN-FREE CHOCOLATE CRINKLES

Steps:

• In large bowl, mix oil, chocolate, sugar and vanilla. Stir in eggs, one at a time. Stir in Bisquick mix until dough forms. Cover; refrigerate at least 3 hours.
• Heat oven to 350°F. Grease cookie sheets with shortening or cooking spray. Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
• Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.

QUICK CHOCOLATE CRINKLES

Steps:

• Mix together by hand the mix and cool whip.
• DOUGH WILL BE VERY THICK AND STICKY.
• Drop by large teaspoons in powdered sugar.
• (I always use a spoon and a knife and a cereal type bowl with powdered sugar fairly deep) Roll into balls covering with the sugar.
• Place on cookie sheet.
• Bake at 350°F for 10 minutes.
• Watch carefully you want them to be loose looking.
• Don't over bake.
• Cool slightly before removing from cookie sheet.

HEAVENLY CHOCOLATE CRINKLES

Steps:

• 1. Preheat oven to 325 degrees. Line baking sheets with parchment. The last 2 ingredients, the white and powdered sugar will each go in its own bowl for rolling the cookies in before they bake. Do it now and you can set it aside.
• 2. Whisk together the flour, cocoa, baking powder, baking soda and salt in a bowl.
• 3. Whisk the brown sugar, eggs, espresso powder and vanilla in another large bowl. Combine the chopped chocolate and butter in a microwave safe bowl and microwave at 50 percent powder for 2-3 minutes, stirring occasionally, until melted.
• 4. Whisk the chocolate mixture into the egg mixture, blending them together in holy matrimony. Fold in the flour until there are no streaks of dry remaining. Let the dough sit at room temp for 10 minutes to soak up the atmosphere and get used to its oneness with the universe. (Its getting late, I'm may be getting a little goofy. Forgive).
• 5. Now, the oven is hot, your sugars are in their bowls and you have the cookie dough sitting there poised for action. Your hands are clean, yes? Now take a small ball of dough, not too small, perhaps a heaping tablespoon, and roll it up gingerly. It will be a tad sticky. If fact the first time I made them, I chilled the dough for 10 minutes or so. But it was all good even unchilled. I test baked a pair of cookies and they were perfect. Take a ball of dough and roll it in the white granulated sugar. Once covered, roll in the powdered sugar, perhaps using a spoon to swish it about. Lay the cookies on a cookie sheet. They do not spread much, but puff beautifully.
• 6. The directions say to bake 12 minutes, but their cookies were bigger than mine. You still want it to look a bit moist in the cracks and crevices. So about 10 and then check. They will be crinkly and cracked, soft and yet with a bit of crust on the outside. Perfect chocolate cookies! Cool right on the cookie sheet if you can or slide the parchment carefully on the cooling rack.

CHOCOLATE CRINKLES II

Steps:

• In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
• Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

CHOCOLATE CRINKLES

Steps:

• 1. In a large bowl, mix the melted butter with the cocoa powder and sugar until well combined. 2. In a medium bowl, stir the flour, baking powder, baking powder, baking soda, and salt. 3. Using an electric mixer, beat the eggs and vanilla extract into the chocolate mixture. Slowly mix in the dry ingredients until combined. Stir in the chocolate chips. Cover and refrigerate the dough for at least 2 hours or overnight. 4. Preheat the oven to 350 degrees. Roll the dough into balls about 1 inch in diameter. Pour the confectioners' sugar on a plate or shallow bowl, then roll each ball in the sugar (fun job for kids). 5. Place the ball on an engrossed baking sheet, leaving 2 inches between them. Bake for 12 minutes. Lay baking sheet on a wire rack and cool for 5 minutes. Transfer the cookies to racks to cool thoroughly. Makes 25-35 cookies