Perfect for holiday baking (or really any time at all), these pretty, chocolate crinkle cookies are packed with flavor. I used vanilla in mine, but you could also use peppermint oil to give them an even more wintery feel. Note that the dough is quite sticky, and overnight refrigeration is highly suggested.

Chocolate Crinkle Cookies


1/2 cup vegetable oil

4 ounces, unsweetened and melted chocolate

1/4 cup cocoa (not Dutch process)

2 cups sugar

4 eggs

2 tsp. vanilla

2 cups flour

2 tsp. baking powder

1/2 tsp. salt


Preheat oven to 350º Fahrenheit.

Mix oil, sugar and melted chocolate. Blend in 1 egg at a time. Add vanilla. Sift flour and stir flour, cocoa, baking powder and salt and add to mixture.

Refrigerate overnight. Put confectioners sugar on wax paper. Drop tsp. of dough, roll into ball, and then into sugar.

Grease cookie sheet (or use silpat) and place 2″ apart.

Bake for 10-12 minutes.

Yield: 60 cookies