November 24, 2016 Kimberlie


Chocolate Crinkle Cookies, crispy on the outside, chewy on the inside, these classics crinkle like a wink from St. Nick. The Finer Cookie.

Crispy on the outside, chewy on the inside, these classics crinkle like a wink from St. Nick. They can be sled-stoppingly sweet, so I’ve reduced the sugar to meet your taste. The result is a rumpled family favourite, suitable for giving in a delectable Xmas gift basket.

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  • Makes 40-45 cookies
  • cups plus 2 tablespoons (8.2 oz/232 grams) bleached all purpose flour
  • teaspoons (7 grams) baking powder
  • ½ teaspoon (3 grams) Salt
  • 4 ounces (113.5 grams) semisweet chocolate, finely chopped
  • 4 ounces (113.5 grams) unsweetened chocolate, finely chopped
  • 2 cups (14 ounces/396 grams) sugar, plus more for rolling
  • 1/3 cup (79 ml) canola oil
  • 2 tablespoons (30 ml) light corn syrup
  • 2 large (3.5 ounces/99 grams) eggs
  • 1 large (0.65 ounces/18 grams) egg yolk
  • 2 teaspoons (10 ml) pure vanilla extract
  • 1 cup (4 ounces/120 grams) confectioners’ sugar


  • In a medium bowl, combine the flour, baking powder, and salt, then set aside.
  • Melt the chocolates in the microwave on 50% power for 1 minute, or melt over a bain marie or directly on the stovetop of you have a very low setting. Let cool, but keep fluid.
    chocolate crinkle cookies the finer cookie

    Melting unsweetened chocolate into the bittersweet reduces the sweetness.

  • In a mixing bowl (either for a stand mixer or hand held one), measure 2 cups of sugar, oil, and corn syrup. Set aside.
  • Crack the eggs, egg yolk, and vanilla into a small bowl and set aside (See How to Separate Eggs for details).
    chocolate crinkle cookies the finer cookie

    Measure the eggs.

  • Measure ½ cup granulated sugar onto a plate or a wide mouth bowl and set aside.
  • Measure 1 cup of confectioners sugar onto a plate and set aside.


  • Beat together the sugar, oil and corn syrup to blend.

    Fluffy sugar, oil and corn syrup prior to adding the melted chocolate.

  • Beat in the eggs and vanilla.
  • On low speed, beat in the melted chocolate, then the flour and other dry ingredients.
  • Transfer the cookie dough to a smaller bowl and cover with plastic wrap.
    chocolate crinkle cookies the finer cookie

    Chocolate crinkle cookie dough freshly mixed.

  • Refrigerate the dough for a minimum of 30 minutes, a few hours or overnight.


  • Preheat the oven to 325ºF/163ºC 20 minutes before baking.
  • Line two baking sheets with parchment or a baking liner and set aside.
  • Roll the dough into 1½ inch (3.8 cm) balls. Or weigh each ball to be 28 grams for same size cookies.
    chocolate crinkle cookies the finer cookie

    Broken pieces of cookie dough waiting to be rolled and baked.

  • Roll each cookie dough ball lightly in granulated sugar first.
    chocolate crinkle cookies the finer cookie

    Roll the crinkle cookies in granulated sugar before rolling in powdered sugar.

  • Then, roll a very heavy layer of confectioners sugar. By rolling in granulated sugar first, the confectioners sugar will not disappear and will stay on the surface better.
    chocolate crinkle cookies the finer cookie

    Rolling a heavy layer of powdered sugar after the granulated sugar.

  • Arrange cookies 2 inches (5 cm) apart on the sheet. They spread a great deal while baking.
    chocolate crinkle cookies the finer cookie

    Powdered sugar is what gives the chocolate crinkle cookie its appeal.

  • Bake 12-16 minutes. For crisper cookies, bake the maximum duration.
    chocolate crinkle cookies the finer cookie

    Warm chocolate crinkle cookies.

  • Allow the cookies to cool for 2 minutes, then remove to a rack to cool completely.
    chocolate crinkle cookies the finer cookie

    Cooling sets the cookie texture.

  • Store in an airtight container for about one week at room temperature.
    chocolate crinkle cookies the finer cookie

    Chocolate Crinkle Cookies, The Finer Cookie.

1 Comment

  1. Daria 4 months ago

    Hi Kim. Another great-looking recipe! Here’s a category idea for you: Cookies That Freeze Well (searching for this yielded only two recipes but I’m sure others would qualify). Which leads me to my question: would these cookies (or the peanut butter bacon cookies, or pecan macaroons) freeze well? I travel in 8 days and would love to spend today baking up a storm of your recipes that I’ve wanted to try and then stuffing a set of frozen cookies in my luggage for the long, long haul to Brazil.

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