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Nibby Chocolate Crinkles: scrumptious dark chocolate cookies filled with cacao nibs and rolled in powdered sugar! And unlike most crinkle cookies, not at all too sweet!!!!

Nibby Chocolate Crinkles

Closely adapted from Mindy Segal. She instructs--and I followed her advice--to be sure to mix the chocolate into the oil and sugar while it is still warm. This "dough" will seem more like a thick batter until it has chilled. As a result, even after chilling it is a joy to scoop as it does not get nearly as stiff as a butter-based dough. Do not overbake.

Note that this dough requires chilling, and the prep time does not include that chilling time.

Course Dessert
Cuisine Cookies
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Author TheSpicedLife


  • 4 oz unsweetened chocolate, chopped and melted over double boiler
  • 1 3/4 cups (289 g) white whole wheat flour, measured by dip and sweep method
  • 1/4 cup (30 g) Dutch processed cocoa powder, measured by dip and sweep method
  • 1 1/2 t baking powder
  • 1 t kosher salt
  • 1 t sea salt flakes
  • 1/2 cup mild vegetable oil, I used avocado
  • 1 3/4 cups sugar
  • 4 eggs
  • 1 t vanilla
  • 1/2 cup cacao nibs

For coating:

  • 1 cup sifted powder sugar


  1. Begin the chocolate melting in the double boiler. Stir occasionally.
  2. While it is melting, whisk together the flour, cocoa powder, baking powder and salts. Set aside.
  3. Keep stirring the chocolate. When it is melted smooth, remove it from the double boiler.
  4. Place the oil and sugar into the bowl of a stand mixer. Mix on medium low speed for 1 minute.
  5. With the mixer running on low speed, pour the warm chocolate into the mixer bowl. Scrape out the chocolate bowl to get it all added, and then stop the mixer and scrape the sides and bottom of the mixer bowl as well.
  6. Mix on medium low speed for 1 minute.
  7. Add the eggs, one at a time, beating on medium speed for 5-10 seconds per egg. Scrape down the sides and bottom of the bowl as needed.
  8. Add the vanilla and beat on medium speed for 30-40 seconds.
  9. Add all of the flour mixture and cacao nibs and mix on the lowest speed until the dough comes together but still looks "shaggy," about 30 seconds.
  10. Switch to a large silicone spatula and scrape down the sides and bottom of the bowl and fold until the dough has come together more homogeneously.
  11. Cover the dough with plastic wrap and then chill for at least 30 minutes or overnight.
  12. When you are ready to bake, preheat the oven to 350 F. Line your cookie sheet (several cookie sheets if you are baking them all at once) with parchment paper or silicone mats.
  13. Scoop 1-2 tablespoon (just be consistent, I did 2 T) sized balls of dough and then lightly and quickly roll them into a ball. Then roll those balls in the sifted powdered sugar. Roll them quite thickly--and even sprinkle a little extra sugar on top of each ball on the cookie sheet. I did 6 cookies to a pan.
  14. Bake for around 12 minutes, rotating the pan after the first 8 minutes (front to back--and top to bottom if you are baking 2 pans at once). The cookies are ready to come out when they form crinkles and are set in the middle, but still shiny. Do not overbake. Let the cookies cool for 2-4 minutes on the cookie sheet, before being transferred to a cooling rack.