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Chocolate Crinkles

I don’t think I’ve eaten these since I was a kid. But they looked so cute, and I wanted to try a new recipe to take with me to a Labor Day BBQ. Chewy and delicious!

As a side note, this was the first time I used my Silpat for cookies and ohmygod, I’m in love.

Photos of the process here [1].

1/2 cup vegetable oil
4 ounces unsweetened baking chocolate, melted and cooled
2 cups granulated sugar
2 teaspoons vanilla
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar


  1. Mix oil, chocolate, granulated sugar and vanilla in large bowl. Mix in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours.
  2. Heat oven to 350ºF. Grease cookie sheet.
  3. Drop dough by teaspoonfuls into powdered sugar; roll around to coat. Shape into balls. Place about 2 inches apart on cookie sheet.
  4. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Remove from cookie sheet. Cool on wire rack.


  1. I put the dough back in the fridge between batches because it was getting really sticky.
  2. I dusted my hands with powdered sugar when rolling the balls; they didn’t stick to my hands that way.
  3. The recipe on the Betty Crocker site says this yields six dozen; I only got four dozen.

Recipe from Betty Crocker [2].