Somehow over the years Lucy has come to believe that there is only one type of cookie worthy of our first day of school “cookie chat.” Not sure why, but I’m here to share how to make chocolate crinkle cookies. Apparently the choice cookie to help spill out all those beginning-of-school stories.

chocolate crinkle cookies on a cooling rack

I don’t blame her because these cookies are pretty delicious. They are just the right amount of fudge and cookie mixed. Makes my mouth water to even think about them!

These cookies also make me a little nostalgic because my friend Maureen and I would make them together growing up (we were bakers:). Now that girl is a pretty incredible wildlife photographer. Check her out on her Instagram account, she is so talented!

But oh, I digress. Back to the recipe.

Through the years I lost the recipe Maureen and I used to use, so I was happy to come across a similar recipe in my “Favorites” cookbook. Of course I tried it right out and fell right in love. This cookbook used and loved so much that the cover is long-gone. Somehow lost in the baking frenzy fray.

an old recipe book with the best recipe

And the recipe for chocolate crinkle cookies looks like this:

a picture of the well-worn page that holds the recipe for chocolate crinkle cookies

Yow, that’s a well-worn page!

Let’s get that written up a little more clearly.

chocolate crinkle cookies

Chocolate Crinkle Cookies

Serious fudgey/chocolatey/cookie deliciousness
Prep Time 30 minutes
Course Dessert


  • 1/2 c. vegetable oil (I use avocado oil since it's better for you and tastes the same)
  • 4 (1-oz.) squares unsweetened chocolate, melted in microwave (see note below if you need a substitute)
  • 2 c. sugar
  • 4 eggs
  • 2 tsp. vanilla
  • 2 c. flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 c. powdered sugar


  • Mix oil and sugar together
  • Break/cut apart chocolate into smaller pieces to melt more quickly. Melt in microwave 30 seconds at a time until creamy. Add to sugar/oil mixture
  • Blend in one egg at a time, mixing well
  • Add vanilla
  • Add flour, baking powder and salt all together
  • Chill in refrigerator for at least 30 minutes. A couple hours is ideal. (The dough will be more "wet" than you think, so this step is important to help the dough "set up" better.)
  • Use a cookie scoop to scoop dough into small balls and roll in powdered sugar until completely covered and white.
  • Place on greased cookie sheet at 365 degrees for 8-10 minutes.
  • The cookies will still look a tad bit doughy. This is what you want. You don't want to overbake these puppies.
  • Let the cookies rest on the cookie sheet for a few minutes before devouring.


These cookies can freeze well, or sometimes we freeze the dough balls ready to be rolled in powdered sugar for fresh cookies.
Also, if you don’t have baking chocolate on hand (which I often don’t), you can substitute 3 Tbs. cocoa powder + 1 Tbs. oil for each ounce of unsweetened baking chocolate. Works like a charm.
Keyword Cookies

Other chocolate cookie recipes we LOVE:

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