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2012 has flown by quicker than I can say chocolate crinkle cookies! What a year it has been and I can only say I have been very blessed. I’m finally a little more settled in good ol’ Melbourne even though I’m missing life in the UK. Especially so during Christmas time…Christmas carols do not quite fit here in Australia. There’s no white Christmas, no chestnuts on an open fire and definitely no jack frost nipping at my nose. Instead I get 40 degree (104 F) days, buckets of sweat (okay sorry that was gross), lots of time by the beach with cold beers (or gin and tonic for me).

It’s now Christmas eve and somehow I want to see snow flakes falling outside my window…unfortunately today’s forecast is 31 degrees with 30% chance of rain. Good times – putting up the tent later will be “fun”…

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crinkle3So I have to contend with snow-like cookies this year. Well, it’s a stretch, but these brownie-like cookies covered with powdered sugar are as close to snow as I can get this Christmas. These are super easy to make (thanks to Hershey’s recipe) and addictively easy to wolf down. Get these going…enjoy…and have a wonderful and happy Christmas – in winter or summer!!

CHOCOLATE CRINKLE COOKIES
Recipe from Hershey’s Chocolate Cookbook

  • 2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 1 cup cocoa powder
  • 4 eggs
  • 2 teaspoons vanilla
  • 2 1/3 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • powdered sugar
Combine granulated sugar and oil in large bowl , add cocoa, beat until well blended. Beat in eggs and vanilla.
 
Stir together flour, baking powder and salt. Gradually add to cocoa mixture, beating well.
 
Cover and refrigerate until dough is firm enough to handle, about 2-3 hours.
 
Heat oven 180C (350 F). Grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls; roll in powdered sugar to coat. Place 2 inches apart on prepare cookie sheet.
 
Bake 10-12 minutes or until almost no indentation remains when touched lightly and tops are crackled. Cool slightly then remove from cookie sheet to wire rack. Cool completely!
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Join the conversation! 22 Comments

  1. GREAT snack for our Bunco night!

    Reply
  2. The Hershey site says to refrigerate the dough for at least 6 hours and bake 11-13 mins.
    I just checked on my cold dough after almost 6 hrs and it still wasn’t firm enough to handle :-( I’m hoping freezing them might help…

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  3. How many cookies do you get recipe

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  4. Are these cookies soft and chewy?

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  5. I make these every year with my family for Christmas. I was looking for the recipe and I came across this one, and I’m making some right now! Absolutely love these!

    Happy Holidays to you!

    Reply
  6. I just made these and they are amazing! I rolled in granulated sugar and then powdered sugar to achieve a better crinkle look. I chilled them for 2.5 hours and rolled them into tablespoon sized balls. I didn’t get an accurate count but I estimate about 6 dozen. I baked them for 10 minutes and they have the texture of a cake like brownie.

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  7. These were delicious. Very sweet and rich – you will want a tall, cold glass of milk! :) Fudgy and brownie like. Thanks for sharing the recipe.

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  8. Reblogged this on The Uncommon Adjective and commented:
    I don’t usually blog about food, but these look like they’re perfect.

    Reply
  9. […] love the rich, chocolate flavor of these cookies! Click here for the recipe. Let me know how yours turn […]

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  10. Thank you for sharing this recipe! I made these for my dad on Father’s Day (they are his favorite cookie and this was my first batch)! I’ve also featured the link to your recipe on my blog: Adventures of a Pinner.
    http://adventuresofapinner.com/2015/06/21/chocolate-crinkle-cookie-recipe/

    Reply
  11. […] the fasting is ending, I am going to try to make chocolate crinkle cookies for my lab. We went to a Migros to get baking ingredients. Instead of a vanilla extract they had a […]

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  12. I make these all the time for my husband, he LOVES them. I, myself do not care for them much (not a chocolate fan). But, they need to be refridgerated longer than 2-3 hours. I make mine at night and cover, place in fridge and bake the next moring.

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  13. Was a school cook for years and we made these and never chilled the dough and always turned out good! If you use a cookie scooper you’ll get an exact amount maybe a little more! They are yummy!

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  14. Wanted to thank you for this recipe. Made these last year at Christmas for the first time, they were a hit and have become a constant on my Christmas baking list. Just finished making the dough for this year’s batch of goodies and will bake them tomorrow. The recipe is so easy and they come out great. Wishing you and yours a wonderful and joyous Christmas 2016.

    Reply
  15. Thanks so much for this lovely recipe! Just the thing for my potluck:)I added a little coffee flavoring with the vanilla and I stuck in the icebox for half an hour and they turned out great 💖

    Reply

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About droolfactor

It's all about my gastronomical journeys, and sometimes an inedible thought or two. One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti and William Wright, Pavarotti, My Own Story This is my personal journey where I devote my attention to eating, cooking, experimenting and taking chances. Anything I come across with a droolfactor worth sharing, it's here. I hope you'll enjoy this journey with me.

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