Chewy Chocolate Crumble Cookies Recipe

Every year during the holiday cookie baking season I like to make a batch of these homemade Chewy Chocolate Crumble Cookies. Everyone in my family loves them! Sometimes I’ll double the recipe ingredients and make a batch to freeze for later use. Yes,  they freeze well and will keep for up to 2 months in your freezer. Just thaw in your refrigerator or at room temperature when you need them.

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I really enjoy these cookies with my morning coffee or with my evening mug of hot cocoa. You can roll them in a little bit of confectioner’s sugar (as explained in the recipe) or a lot, depending on your own sweet tooth preference. The recipe will yield approximately 30-40 cookies depending on size.

Chewy Chocolate Crumble Cookies Recipe

1/2 cup vegetable oil
4 squares melted baker’s chocolate
2 cups granulated sugar
2 cups all-purpose flour
4 medium eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
2 teaspoons baking powder
1 cup confectioner’s powdered sugar
non-stick cooking spray (or silicone baking mat)

Preheat oven to 350 degrees F. Spray baking sheet with nonstick cooking spray.

In a large mixing bowl combine together the vegetable oil, melted chocolate and granulated sugar with an electric mixer until well blended. Add in one egg at a time until all four eggs have been added, mix well. Add in the vanilla extract, salt, all-purpose flour and baking powder. Stir to combine all of the ingredients together.

Cover bowl and place into the refrigerator for 2 hours to chill. Remove bowl from refrigerator and shape dough into 1 1/2″ diameter bowls. Roll each ball into confectioner’s sugar and place onto a greased cookie sheet (or a sheet lined with a silicone baking mat) 2″ apart. Bake in a 350 degree F. oven for 10 to 12 minutes or until done.

Transfer cookies to a wire rack to cool. Once cool you’ll want to store them in an airtight container.

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