Ok, these are the best ever! These rich chocolate cookies are a lot of fun to make and taste amazing! If you are craving something chocolate, making a batch of these Chocolate Crinkle Cookies will solve that.
Last month I hit my 4 year anniversary of blogging here at A Savory Feast! This recipe is one that I published in my very first month of blogging. Since then, I’ve learned so much and grown as a blogger.
I’ve been going through old recipes from the first couple years of A Savory Feast and updating them with all new photos. I came across this one the other day and knew I had to make it again.
With the holidays coming up, these are a must! They are so great for cookie exchanges or for serving at your parties.
These Chocolate Crinkle Cookies are a family recipe from my childhood. I grew up helping my mom make these!
I’m not sure where the recipe came from, but it’s one I copied down and took with me once I moved out on my own.
The most difficult part of making these cookies is waiting while you refrigerate the dough! If you just can’t wait, I’ve found it works just as well to put the dough in the freezer for about 30 minutes.
Save this recipe for later by pinning the image below!
This post was originally published on A Savory Feast on December 13, 2013. The pictures and text have been updated but the recipe remains the same.
- 2 cups sugar
- 3/4 cup vegetable oil
- 3/4 cup cocoa powder
- 2 tsp vanilla
- 4 eggs
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup powdered sugar
Making the dough
- In the bowl of your stand mixer, mix the sugar, oil, cocoa and vanilla. Mix in eggs, one at a time.
- In a small bowl, stir together the flour, baking powder and salt. Mix the dry ingredients into the wet a little at a time until combined.
- Cover and refrigerate at least 3 hours. Or if you are in a hurry, I have found that it works to freeze the dough for 30 minutes instead.
Making the cookies
- Preheat the oven to 350. Grease a cookie sheet.
- Put the powdered sugar in a small bowl. Take about a tablespoon of dough and roll into a ball. Drop into powdered sugar and roll to coat. Place about 2 inches apart on a greased cookie sheet and bake for 10 minutes.
- Let the cookies cool for about 5 minutes on the cookie sheet before transferring to a wire rack to cool completely. Store cookies in an airtight container on the counter.
Substitution notes: I've made these cookies with a couple different types of oil instead of the vegetable oil. Canola oil works great. My favorite to use is coconut oil. It gives the cookies a little bit of coconut flavor and a more moist texture.