Chocolate Crinkles have been my favorite holiday treat for as long as I can remember. Rich and sweet, they’re sure to satisfy any chocoholic’s sweet tooth.
Welcome to this month’s Blogorail Teal loop. Today we are sharing some yummy holiday treats.
My mom had the Betty Crocker Cooky Book when I was a kid. My love of baking began with this book. It was full of over 450 recipes for cookies, complete with photos and how to sketches. Each year I couldn’t wait for the book to come off the shelf. It meant that Christmas was right around the corner. I still remember turning the pages, which eventually became stained and started falling out, searching for my favorite recipes.
My first stop in the book was always the Chocolate Crinkles recipe. Apparently, my love of chocolate also started at an early age. A cross between a cookie and a brownie, Chocolate Crinkles became my number one holiday request.
The first time I tried to make them on my own I failed miserably. Instead of pillows of chocolate goodness, I ended up with flat, crispy badness. It took a couple of years to muster up the courage to try making them again. Thankfully, that time I succeeded. Chocolate Crinkles are now a part of my family’s holiday cookie rotation. My kids love them as much as I do, plus they’re fun to make.
Chocolate Crinkles Recipe
The trick to making a really good batch of Chocolate Crinkles is cold dough. The recipe suggests chilling the dough several hours or overnight. I’d opt for overnight. Also, follow the recipe exactly. While my instinct is to put my own spin on the recipes I create, this one is too good to mess with. You can find other variations of crinkle recipes on the Betty Crocker website. But this is the original and in my opinion, the best!
- 1/2 cup vegetable oil
- 4 squares unsweetened chocolate (4 oz), melted
- 2 cups granulated sugar
- 4 eggs
- 2 tsp. vanilla
- 2 cups all-purpose 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. Stir flour, baking powder, and salt into oil mixture. Chill several hours or overnight.
- Heat oven to 350 degrees. Drop teaspoonfuls of dough into confectioners’ sugar. Roll in sugar; shape into balls. Place 2″ apart on greased cookie sheet. Bake 10-12 minute, or until no imprint remains when touched lightly in the center.
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