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Chocolate Crinkle Cookie Recipe

This historic cookie recipe has feels like something your grandmother would recognize -- rich and satisfying with old-fashioned bittersweet chocolate.

Chocolate Crinkle Cookies
Chocolate Crinkle Cookies

This recipe comes from a treasured community cookbook from small town near Humboldt Bay, with recipes spanning almost 100 years. Cook received a copy from her grandmother and cherishes the stories and memories of the community. We love these cookies, because they’re simple and old-fashioned, reminding us of the cookies we used to set out for Santa.

Chocolate Crinkles, Tianne Cook
Makes about 4 dozen

4 ounces bittersweet chocolate
½ cup vegetable oil
2 cups granulated sugar
4 unbeaten eggs
2 teaspoons vanilla
2 cups sifted flour
2 teaspoons baking powder
½ teaspoon salt
½ cup chopped walnuts
1 cup confectioner’s sugar

Line 2 baking sheets with parchment paper. Melt the Bittersweet Chocolate in a double boiler or mixing bowl over bowl of hot water. Remove from water and blend in oil and sugar. Add eggs one at a time and beat well after each addition and then beat in the vanilla.

Sift together flour, baking powder and salt. Stir into chocolate mixture; add nuts and mix. Chill soft dough for several hours or overnight.

Drop a slightly heaping tablespoon of dough into the confectioners’ sugar and roll to coat and form into a ball; repeat with remaining dough. Place the dough balls on a prepared baking sheet approximately 2 inches apart and refrigerate until chilled, about 30 minutes. Bake approximately 10-12 minutes at 350 degrees. Let cool on pan 10 minutes before transferring to cooling rack.

Editor’s Note: Travel, dining and wine tasting can be complicated right now. Use our inspirational ideas to plan ahead for your next outing, be it this week or next year. If you visit restaurants, wineries, and other businesses during the pandemic, remember to call ahead, make reservations, wear a mask and social distance.

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