Aunt Lois’ Chocolate Drop (Crinkle) Cookies

Every family has one of those recipes that was passed down by their great-grandmother or perhaps a distant aunt and is consistently used around the holidays. For my family, it’s these Chocolate Drop Cookies originally from my great aunt Lois.

Most people might call this style of cookie a “crinkle cookie,” but for me, I’ve always known them as “chocolate drop cookies.” To be honest, I’m not entirely sure why we call them that. When I was little, my mom told me it was because we “dropped” the cookies into the powdered sugar to coat them just before baking. Whatever the reason, my mom has been making these cookies around the holidays since my childhood, and this year is no exception.

Each year around Christmas, I would help my mom bake dozens of these chocolate drop cookies and classic chocolate chip cookies for me to gift to all my friends and school teachers. In fact, when I posted these on Instagram the other day, several of my old friends responded to say how these cookies brought them straight back to those days when I would bring them to school to share.

And so, today I’m sharing this family and friends favorite with all of you! I hope you enjoy them as much as I and my friends have over the years 🙂

Ingredients

  • 1/2 cup vegetable oil
  • 4oz unsweetened baking chocolate
  • 2 cups white sugar
  • 4 eggs
  • 1 tsp vanilla
  • 2 tsp baking powder
  • 2 cups flour
  • 1/4 tsp salt

Instructions

  1. Combine oil and chocolate in a microwave safe bowl and heat on low to melt together, being careful not to burn the chocolate.
  2. Once melted, add to a mixing bowl with the white sugar and beat together until well-mixed. Then add eggs one at a time, followed by vanilla, baking powder, flour, and salt. The cookie dough will be glossy and smooth.
  3. Cover and chill in the refrigerator at least 2 hours. Dough can be made ahead of time and stored overnight or up to 2-3 days well-covered in the refrigerator.
  4. When ready to bake, remove the dough from the fridge and scoop out small balls with an ice cream scoop, or using a regular spoon and your hands to roll into smooth balls. Tip: The dough will be somewhat sticky, so wet your fingers with a bit of water to make it easier to handle the dough.
  5. Roll the cookie dough balls in a plate of powdered sugar to fully coat, then place on a parchment-paper lined cookie sheet.
  6. Bake for 15 min at 350F. Let cool slightly, and enjoy!

2 thoughts on “Aunt Lois’ Chocolate Drop (Crinkle) Cookies

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