Try it Tuesday | Chocolate Crinkle Cookies

December 19, 2017

I love any recipe that uses ingredients I already have. I hate going to the grocery store and I’m not great at planning so the fact that Cooking Classy’s Chocolate Crinkle Cookies used ingredients that I already had at home made me very happy.

These Chocolate Crinkle Cookies are so yummy! They’re actually kind of hard to stop eating 🙂 My husband even said that they tasted like brownies in cookie form. The only downside is that you will have powdered sugar everywhere.


Makes around 4 dozen cookies.


  • 2 1/3 Cups of Flour
  • 2 Teaspoons of Baking Powder
  • 1/2 Teaspoon of Salt
  • 2 Cups of Sugar
  • 3/4 Cup of Vegetable Oil
  • 1 Cup of Unsweetened Cocoa Powder
  • 4 Large Eggs
  • 2 Teaspoon of Vanilla Extract
  • 3/4 Cup of Powdered Sugar



  • In a medium mixing bowl whisk together flour, baking powder and salt.
  • In the bowl of an electric stand mixer, fitted with the paddle attachment, blend together sugar and vegetable oil.
  • Mix the cocoa powder into the sugar and vegetable oil. Then beat in the eggs and vanilla.
  • Add the flour mixture until blended.
  • Cover the dough and refrigerate overnight.
  • The following day preheat the oven to 350°. Line baking sheets with parchment paper or silicone liners.
  • Place powdered sugar in a small mixing bowl.
  • Remove about 1/4 of the dough from the refrigerator at a time to work with and let the remaining chill. (If your dough is still sticky you can freeze it for 30 minutes. If needed, you can even scoop and drop the dough directly into powdered sugar and then roll.)
  • Scoop dough out and shape into balls about one inch each. Roll in powdered sugar and then place on prepared baking sheet spacing them about two inches apart. (I rolled my dough on a plastic plate and it seemed to work well.)
  • Bake in preheated oven 10-13 minutes until nearly set – they should be soft when touched and should appear slightly under-baked. (I suggest really watching the first batch to find the perfect amount of time for the cookies to bake.)
  • Let the cookies cool on the baking sheet for several minutes and then transfer to wire rack to cool.
  • Store the cookies in an airtight container once they’re cool. You can even freeze the cookies in the airtight container.



Westchester, New York, Wedding, Photographer, NYC, New York City, Cassady K Photography

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