Chocolate Crinkle Recipe Is Dad’s Favorite Christmas Cookie
My Dad loves my Mom’s Christmas Cookie Recipes – all of them. In fact, the only thing he asks for at Christmastime is for Mom to make Christmas cookies pretty much all of December. So, Mom decided that my brother and I should learn how to make them too because she has lots of cookies to make! We both love to help Mom make, especially, her Chocolate Crinkle Recipe. I am excited to make this Chocolate Crinkle Recipe on my own this year!
There are so many recipes for Chocolate Crinkles on Pinterest and you can find ours there too.
Chocolate Crinkle Recipe
1/2 Cup Vegetable Oil
4 Squares Unsweetened (or bittersweet) Chocolate (melted)
2 Cups Sugar
2 Teaspoons Vanilla (pure)
2 Cups Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
2 Cups Powdered Sugar
Gather Your Tools
stand mixer with two bowls | double boiler (to melt chocolate) | measuring spoons & cups | sifter & cookie sheets
CHOCOLATE CRINKLE RECIPE DIRECTIONS
First, measure & sift the dry ingredients (flour, baking powder & salt) together in a bowl. Set aside. Grease your baking pan with Crisco. You will do this again before baking each batch of cookies.
Pour the sugar and oil into a the bowl of your mixer and blend well. Then, melt the bittersweet chocolate squares and pour that into the bowl with the sugar and oil. Once again, blend well.
Next, add in one egg at a time, mixing well between each egg. Then, add the vanilla and mix well.
Place 1/3rd of the dry ingredients in with the batter mixture at a time and mix until fully combined. Be careful with the speed of the mixer though because you don’t want the flour to go everywhere! Trust me on this one!!!
This will be the consistency when the flour is combined. Mix it very well so you cannot see any flour.
Very Important: Place in an air tight container and chill overnight.
Once chilled, this will be the consistency. Perfect for the making our delicious Chocolate Crinkle Cookie Recipe
By the way, we always make a DOUBLE batch of our Chocolate Crinkle recipe but this year a measuring mistake (yep – my Mom was helping me and she measured the oil wrong) led us to make a QUADRUPLE batch. We’re glad we did too! We decided to give cookies to our youth group fundraiser for a trip to Bali Indonesia to see first hand the work God is doing at My Father’s Home. God has a way of making things work out just fine
Back to baking our Chocolate Crinkle Recipe
Then, drop by a teaspoon full (it was easier to use my hands) into powdered sugar (don’t roll into a ball before putting it into the powdered sugar). Now, cover with powdered sugar and roll gently into a ball. Place on a greased cookie sheet.
KL Cooking Tip: I like to use vinyl gloves to roll this dough because it can be really sticky.
Bake for 10 – 12 minutes at 350 degrees. DO NOT OVERCOOK.
You want these to seem kind of gooey because when they cool they will be yummy and chewy. When you take them out of the oven, let them sit on the cookie sheet for between 1 – 5 minutes and then transfer to a wire rack to cool. If you move them too soon they will fall apart.
Store in an airtight container in the refrigerator and if you want, they freeze really well. They are delish with a cup of milk. Yummy!
Make sure you leave some of these out for Santa! I hope you enjoy my Chocolate Crinkle Recipe.