Chocolate Crinkles

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Chocolate CrinklesI don’t think I’ve eaten these since I was a kid. But they looked so cute, and I wanted to try a new recipe to take with me to a Labor Day BBQ. Chewy and delicious!

As a side note, this was the first time I used my Silpat for cookies and ohmygod, I’m in love.

Photos of the process here.

Ingredients
1/2 cup vegetable oil
4 ounces unsweetened baking chocolate, melted and cooled
2 cups granulated sugar
2 teaspoons vanilla
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar

Preparation

  1. Mix oil, chocolate, granulated sugar and vanilla in large bowl. Mix in eggs, one at a time. Stir in flour, baking powder and salt. Cover and refrigerate at least 3 hours.
  2. Heat oven to 350ºF. Grease cookie sheet.
  3. Drop dough by teaspoonfuls into powdered sugar; roll around to coat. Shape into balls. Place about 2 inches apart on cookie sheet.
  4. Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Remove from cookie sheet. Cool on wire rack.

Notes:

  1. I put the dough back in the fridge between batches because it was getting really sticky.
  2. I dusted my hands with powdered sugar when rolling the balls; they didn’t stick to my hands that way.
  3. The recipe on the Betty Crocker site says this yields six dozen; I only got four dozen.

Recipe from Betty Crocker.

Comments

5 Responses to “Chocolate Crinkles”

    Jennifer on 1 September 3rd, 2006 8:45 pm

    These look delicious and beautiful! The contrast of the chocolate and powdered sugar is so nice.

    Domestic Chicky on 2 September 16th, 2006 2:41 pm

    These remind me of a cookie I used to get at a deli in LA-but they called them chocolate merengue cookies…I definitely have to try this one!

    Lisa on 3 October 12th, 2006 8:45 am

    Love them…My sister used to make them for me when we were little. Like a brownie in cookie form without the nuts. mmmmmmmmmm

    Carolyn on 4 November 28th, 2006 8:38 am

    I have been baking these since 1965…..they were made with Crisco back then, I put the powdered sugar in a zip lock bag and shake…much easier than rolling. Also, the secret is to NOT overbake….they are the best!

    Rick Measham on 5 February 1st, 2007 4:47 am

    Loved the look of them so I decided to give them a go. Meringue Cookies sounds very appropriate. I couldn’t believe how light they were.

    I sort of changed the recipe a bit (more cocolate!) but mine came out a lighter brown. They’re absolutely delicious though! Here’s a pic

    Your site inspired me to ask for cookie cooling racks (nice tight grid) and other cookie making stuff for Christmas. You can see the brand-new racks in the pic 🙂

    Cheers!
    Rick Measham

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