Reader’s Recipes: Chocolate Crinkles ~ these chocolatey cookies are easy to make, not too sweet, and absolutely gorgeous (who can resist those crackles?) They keep well and travel well, too, so, basically, they ‘re the perfect holiday cookie!
Hi all — welcome to my Reader’s Recipes series of holiday cookies. I’m going to be sharing YOUR family recipes here every Saturday from now until the New Year. Thanks to all of you who’ve sent in recipes for me to try!
Today’s delicious Chocolate Crinkles recipe was sent in by Julie. She says simply that it’s her family’s favorite cookie. I can see why. They were a breeze to make and even though I halved her recipe, I still ate far too many for my own good. And did I mention they taste like brownies? They do. So here we go, another tried and true winner from one of you — I’m enjoying this — I hope you are too :)
I think holiday cookies need to be visually compelling in some way. That makes them festive and fun, and worthy of the celebrations. And for me, the test of a great crackle cookie is…well, in the crackles! The contrast of the powdered sugar needs to hold sharp during and after baking. Sometimes they can fade or get less distinct, but not with this recipe. This one passes the test with flying colors!
The texture is soft and chewy, and the flavor is pure brownie…let’s just say they’re irresistible.
This dough gets extra credit for being able to rest in the fridge overnight…which is perfect for busy schedules. The dough didn’t harden, either, so you can easily scoop, coat, and bake them up without any waiting. That’s just priceless during hectic holiday weeks.
The dough is somewhat sticky, and that helps it grab the powdered sugar — be sure to coat them extra well — that’s what makes the crinkles.
- I halved the recipe and it worked perfectly.
- Vary the recipe by adding a teaspoon or two of espresso powder for Mocha Crinkles.
- Keeping the dough chilled makes it less sticky, and also helps maintain the bright white crackle look to the cookies. I put the dough back in the fridge between batches.
- Make sure to coat the little balls of dough liberally with the powdered sugar.
- I used my 1″ cookie scoop and the cookies baked in 10 minutes for me. They’ll look puffy and slightly underdone, but will flatten and firm and they cool.
Thanks for sharing this great cookie with us Julie~
- 1/2 cup vegetable oil
- 4oz unsweetened baking chocolate, melted, cooled
- 2 cups granulated sugar
- 2 tsp vanilla
- 4 large eggs
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup powdered sugar
- In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours or overnight.
- Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
- Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
- Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.