Triple-Chocolate Crinkle Cookies


Triple-Chocolate Crinkle Cookies

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Chocolate crinkle cookies dusted with powdered sugar on a white and gold rimmed plate

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    You had us at triple chocolate. 

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    Servings and Ingredients

    Serves 72
    2 oz. semisweet baking chocolate
    2 oz. bittersweet baking chocolate
    ½ c. Hy-Vee canola oil
    2 c. Hy-Vee sugar
    4 Hy-Vee large eggs
    2 tsp. Hy-Vee vanilla extract
    2 c. Hy-Vee flour
    2 tsp. Hy-Vee baking powder
    ½ tsp. Hy-Vee salt
    1 c. dark chocolate chips
    ½ c. Hy-Vee powdered sugar


    1. In a microwave-safe bowl, melt semisweet and bittersweet chocolates on HIGH in 30-second intervals until smooth; set aside.
    2. In a large bowl, combine melted chocolate, oil, sugar, eggs and vanilla. Beat with an electric mixer until combined, scraping down sides of bowl.
    3. In a small bowl, combine flour, baking powder and salt. Gradually add flour mixture to creamed mixture. Stir in dark chocolate chips. Cover and chill for 3 to 24 hours.
    4. Preheat oven to 375 degrees. Lightly grease a large cookie sheet; set aside
    5. Drop dough by tablespoonfuls into powdered sugar; roll around to form into balls, coating generously. Place on prepared cookie sheet about 2 inches apart.
    6. Bake 10 to 12 minutes or until edges are dry and tops are set. Cool completely on wire rack.

    Recipe Source:

    Hy-Vee Seasons Holiday Entertaining Coookbook.