Chocolate Crinkles

Chocolate Crinkles

In-betwixt Peanut Butter cookies and Chocolate Crinkles, I also made some Snickerdoodles and banana bread, which I'll probably post within a few days. I'm rapidly learning that blogging about baking things often means the blog post will come up a few days after the baking is actually complete. Long enough for me to edit images and what not, at least. I mean, after you've made a fresh batch of cookies, the proper thing to do is to make a cup of coffee and eat them all. 

That's what Cookie Monster taught me, and I'm sticking to it... 

I went through the trouble of temporarily moving the blender and toaster from their position next to the window so I could get some blender-and-toaster-free shots. 

I went through the trouble of temporarily moving the blender and toaster from their position next to the window so I could get some blender-and-toaster-free shots. 

For this bake/shoot, I pulled out my Nikon D300 with the intent of using it to make some time-lapse photos with a better camera than the one on my iPhone (no offense to my iPhone, it's just not a DSLR). I couldn't find a way to shoehorn the tripod I'd need to use in there to get the shots I needed, so I used it hand-held, instead. I dunno if anyone is enjoying reading these posts, but the art and science that go into the baking and the photography are soothing to me. 

Chocolate crinkles are one of those cookies I didn't make when I was a child for two reasons. First, we never had chocolate on hand unless we went to the store and specifically bought it for using it in something. Most of the time, when I made cookies, it wasn't that well planned in advance. Secondly, these cookies have to sit in the fridge for "several hours" or overnight. Do you have any earthly idea how long that is to a 12-year-old? Yeah. FOREVER. 

That isn't to say they never got made... just maybe once or twice in my childhood cookie-making career. In the book, the recipe is printed right next to the recipe for snickerdoodles, which I made more times than I can possibly recall. So, they've tempted and taunted me all this time...

The joy of being an adult with some measure of patience is all in the cookies... 

Words can not describe how much I love the fixed lens that I used to take these photos...

Chocolate Crinkles

  • 1/2 cup vegetable oil
  • 4 sq. unsweetened chocolate (4 oz.), melted
  • 2 cups granulated sugar
  • 4 eggs
  • 2 tsp. vanilla
  • 2 cups Gold Medal Flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup confectioners' sugar

Mix oil, chocolate, and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Measure flour by dipping method (p. 5) or by sifting. Stir flour, baking powder, and salt into oil mixture. Chill several hours or overnight. 

Heat oven to 350˚ (mod.). Drop teaspoonfuls of dough into confectioners' sugar. Roll in sugar; shape into balls. Place about 2" apart on greased baking sheet. Bake 10 to 12 min. Do not overbake! Makes about 6 doz. cookies.


First off, let's talk about the chocolate I'll be using in this recipe. My chocolate crinkles are a tad different than the ones in the recipe because I chose to use semi-sweet chocolate instead of unsweetened chocolate. It made for some sweet chocolate, which is just the way I like my chocolate. I also think it changed the composition of the cookies a little bit... but they're still utterly fantastic. 

I melted my chocolate in the microwave using the "one minute method", or at least I think I heard it described that way once. Chunk up the chocolate into a shallow dish, put it in the microwave for one minute, then stir, and if it's not completely melted, put it back in for another 30 seconds, or until it's just melted. 

Honestly, that video was just the test to check and see how the timelapse setting worked on my phone, but I thought I'd add it for funsies. :) 

As you can see in the video, the dough is pretty wet when it's complete. That's why it needs to be chilled forever and a day. My forever and a day was about 7 hours. You want to make sure it's cold enough to be able to form a nice ball with that you're then going to roll around in a happy bowl of powdered sugar. AKA the best kind of sugar EVER (and also the messiest).

It's scientifically proven to be impossible to be unhappy around powdered sugar. 

It's scientifically proven to be impossible to be unhappy around powdered sugar. 

Like before, I changed the size of my cookies from a teaspoonful of dough to a large cookie dough baller full of dough. It made for large, luscious cookies that took about thirteen minutes in the oven. 

Yummy yummy, in my tummy. 

Yummy yummy, in my tummy. 

The cookies came out just about perfect, and I can't stop patting myself on the back every time I eat one. No, really. They are incredible. Also, I had mega amounts of fun creating timelapse videos and taking artsy photos of my baking. 

These ones are a bit lighter and spread a bit more than your usual chocolate crinkle I think due to the fact that I used semi-sweet chocolate instead of unsweetened chocolate. 

Next up, I think will be lemon bars. Enjoy the crinkles!

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