Chocolate Crinkles

These chocolate cookies rolled in demerara or turbinado sugar are a kid-favorite recipe during Christmas or any time of the year.

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4.0 by 127 people

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  • Makes: 36 servings
  • Makes: 36 large cookies or 72 small cookies
  • Prep: 25 mins
  • Bake: 8 mins to 10 mins 375°F
  • Chill: 2 hrs to 24 hrs

Chocolate Crinkles

Directions

  1. In a large bowl, combine eggs, granulated sugar, melted chocolate, oil, baking powder, and vanilla. Beat with an electric mixer on medium speed until combined, scraping side of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 2 to 24 hours or until dough is easy to handle.
  2. Preheat oven to 375 degrees F. Lightly grease a large cookie sheet; set aside. Place demerara sugar in a small bowl. Shape one portion of dough into 1/2-inch balls. Shape the remaining portion of dough into 1-inch balls. Roll balls in demerara sugar to coat generously. Place balls 1 inch apart on prepared cookie sheet.
  3. Bake small cookies in the preheated oven about 8 minutes or until edges are set and tops are dry. Bake large cookies about 10 minutes or until edges are set and tops are dry. Do not overbake cookies. Transfer cookies to a wire rack; let cool. (Cookies will deflate slightly upon cooling.) Makes about about 72 small and 36 large cookies.

From the Test Kitchen

To Store:

Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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Reviews (10)

127 Ratings
676 Days Ago
The recipe says to use turbinado sugar. I don't know what that looks like but the photo shows the cookies were rolled in confectioner's sugar before baking...
681 Days Ago
The picture shows these rolled and baked in powdered sugar.
717 Days Ago
I make these for Christmas and they are a favorite with everyone.
Nina 1037 Days Ago
After mixing all of the ingredients, the batter is very runny. Should it be?
Nina 1037 Days Ago
After mixing all the ingredients, the batter is rather runny. Should it be?
Danielle Burkhardt 1039 Days Ago
Do you recommend rolling in granulated sugar then baking and then powdered sugar or rolling in granulated and powdered and then baking ??

Thanks!
Danielle Burkhardt 1039 Days Ago
roll in regular sugar and powdered sugar before or after baking??
carol 1050 Days Ago
Glad I'm not the only 1 puzzled by this recipe - powdered sugar (not demerara or turbinado) is what I've used for years as well - although, I found that if I roll in granulated sugar , THEN roll in powdered sugar, the powdered sugar doesn't 'melt' into the dough so easily for a better 'snowy' effect.



& what's up w/ the 2 different sizes, anyway?
Jo Klassen 1051 Days Ago
I am not sure why this recipe asks for demerara or turbinado sugars. I have made this recipe successfully for years with powdered sugar. A previous comment (Juliet) correctly states that the other sugars are slightly tan, so why the designation? Use powdered sugar and you will get the best color contrast which makes these attractive as well as tasty!
Juli Parent 1419 Days Ago
I always use powdered sugar to roll the cookies in. That's how they are supposed to be done.

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