The Chocoholic Cookie


Chocoholics unite!

Here’s a cookie that’s a  crowd-pleaser. and a total win for chocolate-lovers.

Plus, the crinkled look that these cookies come out with are so cute, right?   These cookies are also popularly known as chocolate crinkle cookies.

My chocoholic cookie is great for Christmas and other holiday gatherings.   They are perfectly sized, small enough that your friends and family can easily add one to their heaping holiday dessert plates.

Note: This recipe does require chilling the dough for several hours prior to the final step and baking.

Optionally, you can mix in some chocolate sno-caps, nuts or chocolate-chips if you want to alter the basic recipe to your liking.   Don’t add too many though, less is more with this cookie.   I found a bag of baking sno-caps on clearance at my local grocery store after Christmas last year (score!).  They may be more readily available near you during the holiday baking season.   Keep an eye out for them!  They are so fun!


Farm wife baking tip: I live in a higher elevation area.   If you do too, cookie recipes may need just a smidgen more flour than what they originally call for.   I have found adding just a smidgen more flour works very well for my cookies.   By the way, smidgen is a term I love using.  Haha!  In this case (measuring flour for cookies) strive for a flour cup not perfectly leveled, let it heap slightly.   Easy!

Here’s what you will need:

1/2 cup vegetable oil

4 oz (equal to 4 squares) unsweetened chocolate – melted

2 cups granulated sugar (what I call “regular sugar”)

4 eggs

2 tsp vanilla

2 cups flour

2 tsp baking powder

1/2 tsp salt

1 cup confectioners’ sugar (what most of call “powdered sugar”)


Hold off on preheating the oven, it is best to chill the dough before baking these cookies.

Mix oil, chocolate and granulated sugar.   Blend in the eggs, one at a time.  When that is well mixed, add vanilla.

In a separate bowl, combine flour, baking soda and salt.   Mix with a whisk, then add to the wet mixture.

Add any mix-ins you like (sno-caps, nuts, chocolate chips), just use a small quantity if you do.   I recommend adding only about 4 tablespoons of mix-ins so as to not overwhelm this simple cookie.   I should note there is definitely no need to add mix-ins at all!

Chill the dough for several hours or overnight.

Heat oven to 350 degrees.

Now it’s time to get your hands dirty! Drop teaspoonfuls of dough into a bowl of confectioners’/powdered sugar.  Roll in the sugar and form balls.   Place the dough balls about two inches apart onto your baking sheet pan.  I recommend using parchment paper to line your baking sheet – easier cleanup and it omits any need to grease your baking pan.

Bake 10-12 minutes.   Don’t let them overbake.   This recipe should yield about 5-6 dozen cookies.


Here are some other favorite cookie recipes to try:

Black & White Chocolate Cookies

Funfetti Holiday Cookie Bars

A farm wife’s best chocolate chip cookie recipe




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