Teresa’s Bake Shop – Christmas Cookie Extravaganza – 2012

Chocolate Crinkles are to die for! Really! We love these amazing chocolate cookies. There’s lots of wonderful chocolate and powdered sugar in every bite.  We have baked these cookies for years for our Christmas Cookie Extravaganza because they are so simple and easy to put together, yet so scrumptious to the taste buds.

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Chocolate Crinkles are a wonderful chocolate cookie made with Ghirardelli unsweetened baking chocolate and rolled in powdered sugar before baking. Then when the cookies bake and spread large cracks appear in the cookie distributing the powdered sugar accordingly.

They really are a fantastic cookie and fairly easy to make as well. As far as economy goes, except for buying the unsweetened baking chocolate you probably have all the ingredients on hand unless you aren’t a baker.

I got this recipe during the Christmas season of 1980 when I was working as a secretary at First Baptist Church of Indian Rocks, in Largo, Florida, and the music minister’s wife, Babs Kelley, brought these fabulous cookies in one day for our office staff  to consume. And consume them we did–or should I say inhale them! We scarfed down these cookies in no time and all of the secretaries begged Babs to give us the recipe. She gladly complied.

It is imperative that you chill the dough a couple of hours before rolling the dough into balls and then rolling in powdered sugar. Otherwise, the dough will be too sticky, unworkable and the cookies will flatten out too much while baking.

Chill the dough at least an hour, but several hours or over night is even better. If you want the powdered sugar to be more liberally applied to the cookie and not melt or dissolve into the chocolate while baking, you can refreeze the cookie dough balls before baking.

If you’re looking for a quick and easy Christmas cookie to take along to parties or to prepare for your family dinners this spectacular cookie fills the bill. If you’re a chocoholic you will love these cookies. Even if you’re not a chocoholic these cookies are fabulous.

Why don’t you try adding these to your holiday baking list this year? I love having cookies in my repertoire that don’t have to be iced, decorated, or have so many steps that they take all day to bake and be finished! Yet, these come out beautiful in appearance and excellent in taste, texture, and crunchiness. You can also make up the dough the night before, refrigerate overnight, and then make them up the beginning of the next day.

We really enjoy Chocolate Crinkles and believe your family will love having these cookies added to their tasty treats to sample this year! Ho! Ho! Ho! Merry Christmas!

When I initially posted this recipe in December 2015, I was using an iPhone 3 for a camera and my pictures were deplorable. They were cloudy and unclear, there were way too many Christmas decorations and props, and in general the pictures were not very good even though I tried to present them well.

I remade these cookies (January 2016) for John to use as giveaways to friends and snapped a few new pictures while I was at it. I still wasn’t happy with the photographic results. So I again retook the pictures (December 2016) when I was baking them for our Christmas Cookie Extravaganza.

I  went back to my old way of making these cookies by adding additional flour. Also, because I chilled the dough overnight and the dough was so cold when I rolled the balls in powdered sugar, the sugar adhered to the cookie dough better and didn’t come off while baking. I was very pleased with the outcome and I think you will be too! 🙂

Chocolate Crinkles are elegant enough in appearance to take along to Christmas parties, but they sure are great for regular at home desserts and snacks, too.

Chocolate Crinkles are also great to offer for special occasions. Bring these along to your office and your coworkers will make short work of them. Before you know it you will blink your eyes and they’re all gone!

Your kids will love these tasty treats.

Here’s what I did.

I used these ingredients.

Melt chocolate over low heat. Set aside.

In a mixing bowl, place granulated sugar, salt, baking powder, eggs, vanilla and oil.

Stir cooled chocolate into mixture with eggs.

Add UNBLEACHED all-purpose flour. Bleached flour toughens cookies. Stir with a wooden spoon to combine. Cover and chill dough at least one hour. Three hours or overnight is optimum.

Pinch off a small part of the dough and shape into a ball. Place ball of dough into a bowl containing the powdered sugar. Roll the chocolate cookie dough into the powdered sugar being sure to cover the ball really well with powdered sugar.

Place Chocolate Crinkles on baking sheets that are well coated with cooking spray. Refrigerate the dough another hour if you have time.

Bake about 8-10 minutes or until done. Each oven is different. I’ve had these take as long as 16 minutes before they weren’t gooey in the cracks.

Here’s a plate of these delicious goodies.

Your family will love these amazing goodies.

Chocolate Crinkles are really fairly quick to make. Especially if you make the dough the night before and they’re ready to bake first thing the next morning.

Here’s the recipe.

CHOCOLATE CRINKLES

(Recipe adapted from Babs Kelley, when we attended First Baptist Church Indian Rocks, Largo, FL)

Chocolate Crinkles

Teresa Ambra

Chocolate Crinkles are a delightful vintage recipe that is out of this world good! These wonderful chocolate cookie use Ghirardelli chocolate and they're rolled in powdered sugar leaving a cracked or crinkled appearance. Great for holiday baking and Christmas Cookie Exchanges.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Cookies, Brownies and Bars, Dessert

Cuisine American

Servings 48

Calories 104 kcal

Equipment

• 2 large 18x26" cookie sheet pans
• 1 large mixing bowl
• 1 small bowl
• 1 electric mixer
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 spatula

Ingredients

  

1x2x3x

• 1/2 cup canola oil or use coconut oil or avocado oil
• 2 cups granulated sugar
• 4 large eggs
• 1/2 tsp. sea salt or kosher salt
• 2 tsp. baking powder
• 2 tsp. vanilla extract
• 3 1/2 cups UNBLEACHED flour bleached flour toughens baked goods
• 4 oz. Ghirardelli 60% bittersweet chocolate melted
• 1-2 cups confectioners’ sugar as needed to coat the cookie dough generously

Instructions

 

• Melt chocolate in small sauce pan over low heat. Set aside.
• Mix oil, granulated sugar, eggs, vanilla, baking powder and salt in a large mixing bowl with an electric mixer.
• Add chocolate and stir to combine.
• Stir flour into cookie mixture.
• Chill a minimum of one hour or several hours or overnight.
• (You must chill this recipe or you will not be able to work the dough).
• Heat oven to 350°.
• Drop teaspoonfuls of dough into powdered sugar.
• Roll in sugar; shape into balls.
• Place about 2” apart on well-greased or well-sprayed cookie sheets.
• Bake 10-15 minutes.
• Rotate cookie sheets on oven racks every six to seven minutes.
• Cool completely.

Notes

NOTE: You must chill this recipe or you will not be able to work the dough. If you have the time to refrigerate the cookie dough overnight, the cookies will turn out better.

 

NOTE: Preparation time does not include time necessary to chill the dough.

 

NOTE: If you only have time to chill the dough for an hour, then I recommend that you refrigerate the cookies for an additional hour after putting them on the cookie sheets. Then the powdered sugar will not dissolve so much into the cookie and the cookies will not flatten out so much while baking.

 

NOTE: I have also used 4.25-oz. Hershey’s mildly sweetened dark chocolate.

 

NOTE: I have never had these cookies bake in under 15 minutes. But each oven is different. Your oven may bake them more quickly.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 104kcalCarbohydrates: 19gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 16mgSodium: 48mgPotassium: 22mgFiber: 0.3gSugar: 10gVitamin A: 23IUCalcium: 16mgIron: 0.2mg

Keyword chocolate, chocolate cookie, chocolate dessert, cookie, dessert

Tried this recipe?Let us know how it was!

Chocolate Crinkles are also great for tailgating parties in the fall and winter.

These elegant cookies are great for Christmas Cookie Exchanges or for giving as gifts.

Prepare to drool!

You may also enjoy these delicious recipes!

Red Velvet Crinkle Cookies

Texas Chocolate Chip Pecan Cookies

Chocolate Drop Cookies

Chocolate Crinkles

Teresa Ambra

Chocolate Crinkles are a delightful vintage recipe that is out of this world good! These wonderful chocolate cookie use Ghirardelli chocolate and they're rolled in powdered sugar leaving a cracked or crinkled appearance. Great for holiday baking and Christmas Cookie Exchanges.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Cookies, Brownies and Bars, Dessert

Cuisine American

Servings 48

Calories 104 kcal

Equipment

• 2 large 18×26" cookie sheet pans
• 1 large mixing bowl
• 1 small bowl
• 1 electric mixer
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 spatula

Ingredients

  

1x2x3x

• 1/2 cup canola oil or use coconut oil or avocado oil
• 2 cups granulated sugar
• 4 large eggs
• 1/2 tsp. sea salt or kosher salt
• 2 tsp. baking powder
• 2 tsp. vanilla extract
• 3 1/2 cups UNBLEACHED flour bleached flour toughens baked goods
• 4 oz. Ghirardelli 60% bittersweet chocolate melted
• 1-2 cups confectioners’ sugar as needed to coat the cookie dough generously

Instructions

 

• Melt chocolate in small sauce pan over low heat. Set aside.
• Mix oil, granulated sugar, eggs, vanilla, baking powder and salt in a large mixing bowl with an electric mixer.
• Add chocolate and stir to combine.
• Stir flour into cookie mixture.
• Chill a minimum of one hour or several hours or overnight.
• (You must chill this recipe or you will not be able to work the dough).
• Heat oven to 350°.
• Drop teaspoonfuls of dough into powdered sugar.
• Roll in sugar; shape into balls.
• Place about 2” apart on well-greased or well-sprayed cookie sheets.
• Bake 10-15 minutes.
• Rotate cookie sheets on oven racks every six to seven minutes.
• Cool completely.

Notes

NOTE: You must chill this recipe or you will not be able to work the dough. If you have the time to refrigerate the cookie dough overnight, the cookies will turn out better.

 

NOTE: Preparation time does not include time necessary to chill the dough.

 

NOTE: If you only have time to chill the dough for an hour, then I recommend that you refrigerate the cookies for an additional hour after putting them on the cookie sheets. Then the powdered sugar will not dissolve so much into the cookie and the cookies will not flatten out so much while baking.

 

NOTE: I have also used 4.25-oz. Hershey’s mildly sweetened dark chocolate.

 

NOTE: I have never had these cookies bake in under 15 minutes. But each oven is different. Your oven may bake them more quickly.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 104kcalCarbohydrates: 19gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 16mgSodium: 48mgPotassium: 22mgFiber: 0.3gSugar: 10gVitamin A: 23IUCalcium: 16mgIron: 0.2mg

Keyword chocolate, chocolate cookie, chocolate dessert, cookie, dessert

Tried this recipe?Let us know how it was!