A gooey chocolate crinkle cookie recipe that is not only amazingly delicious but super easy to make. This delicious chocolatey cookie is soft and chewy on the inside with a little crunch on the outside.
You know that scene from A Christmas Story when Ralph and Randy are in line to see Santa? They think the line really isn’t that bad so they saunter into it. Then they realize the line is three miles long. That was what it was like trying to buy a Christmas tree in Freeland today. Needless to say, I put it off, came home and baked these cookies.
A Classic Chocolate Crinkle Cookie Recipe From a Timeless Cookbook
Betty Cocker did it right all those years ago. I have heard that this is the same chocolate crinkle cookie recipe that appears in the “Betty Crocker’s Cookie Book” copyright 1963. This was my mom’s go-to cookbook for holiday cookies. Mom had all the Betty Crocker cookbooks from the 1960s. These are still some of my favorite cookbooks, and I’m am trying to collect them slowly since I did not get them after she passed. You can find a lot of the Betty Crocker cookbooks on Amazon.com. They are often used, but that’s the best way to get them. Stained because they were used and loved.
Can You Freeze Chocolate Crinkle Cookies
First of all, freezing chocolate crinkle cookie dough is super easy. Just make the dough and roll it into balls. Most importantly, do not roll it in the powdered sugar. Instead, place the balls on a baking sheet with parchment paper and place them in the freezer for a couple of hours. Once the balls are frozen, place them in a freezer bag. When you are ready to use the dough, remove it from the freezer bag and thaw for about 30 minutes. Roll the cookie dough balls in powdered sugar and bake as you normally would.
Can You Freeze Chocolate Crinkle Cookies After Baking
Mom used to make the chocolate crinkle cookie recipe because it froze really well. Often times, she had to work as a nurse and did not feel like cooking after work. So there were times when she knew she would be busy during the Christmas season she would do her baking early, like before Thanksgiving early. She would then freeze the cookies and pull them out for parties or just to have for the holiday. I never noticed a difference between fresh baked and these frozen cookies. However, I would be careful, while chocolate crinkle cookies freeze well not all cookies are alike.
Quick And Easy Holiday Cookie Recipes
Mom would make this chocolate crinkle cookie recipe often during Christmas cookie season. Ha, Christmas cookie season, kind of sounds like hunting season. “Alright Marge, I’m going after crinkle cookies this weekend. I’ll shoot em, you clean em.” Seriously though, chocolate crinkle cookies are damn awesome! Seriously though, the reason she made these so often is because they are one, fucking delicious, two, fucking easy!
Learning to Bake Great Cookies
Another favorite book of mine is Professional Cooking by Wayne Gisslen. This book has been used in the textbook for Le Cordon Blue for years. There are several printings out there and it is an expensive book, but if you are lucky you can find a used older edition in a used bookstore. I found mine at Goodwill. Amazon also sells a cheaper ebook version. If you want to learn about cooking this book should not be on your bookshelf, it should be in your hands with your eyes on pages. I fucking love this book!
How To Get A Gooey Cookie
Ha, I did not say the word “moist” to describe chocolate crinkle cookies. This cookie is soft and chewy on the inside with a little crunch on the outside. The Professional Cooking book has some excellent explanations about cookie textures. I think it is important to consider because chocolate crinkle cookies have a distinctly soft and chewie texture that you want to achieve when you bake them.
What Makes A Cookie Soft and Chewy
According to Professional Cooking softness in a cookie is caused any of the following:
- A high proportion of liquid in the mix.
- Low sugar and fat.
- Honey, molasses, or corn syrup included in formulas. these sugars are hygroscopic, which means they readily absorb moisture from the air or from their surroundings.
- Large size or thick shape. The cookies retain moisture.
- Proper storage. Soft cookies can become stale and dry if not tightly covered or wrapped.
The book goes on to describe Chewiness in cookies as:
- High sugar and liquid content, but low fat.
- A high proportion of eggs.
- Strong flour, or gluten developed during mixing.
So while not all of these things are needed at least a few are to achieve a soft and chewy cookie. And for all you who hate the word, MOIST! LOL
How To Make Chocolate Crinkle Cookies From Scratch
Baking any kind of cookie any other way than from scratch is pure shit. I live with a baker so I am totally spoiled by baked goods from scratch. Occasionally Cj will bring home stuff and oh my fucking god is it amazing! A bit of advice for baking from scratch, get a good stand mixer. It is a versatile kitchen tool you will cherish for your whole life. I highly recommend Kitchen Aid stand mixers. They are a little pricey but the mixers last for years so it is a good investment. Mom got one back in the early 80s. My sister in law is still using it today. Furthermore, when you are mixing the ingredients, you should be fairly precise. You don’t have to be perfect, but baking is more of a science than cooking and ingredient measurements are important.
How To Make Chocolate Crinkle Cookies So Easy
In conclusion, if you use a mixer, the chocolate crinkle cookie recipe is super easy to put together (unless you like stirring). Just mix the dough and toss them in the refrigerator. As I make these cookies today, I plan on mixing up the dough, putting them in the refrigerator as the recipe demands, then running out to do so grocery shopping and pick up my Christmas tree. When I get back, I get spoon them onto the cookie sheet and have a delicious treat tonight while we watch silly Christmas movies. Sounds pretty damn awesome to me!
Classic Chocolate Crinkle Cookies
Delicious chocolate crinkle cookies. So chewy and gooey they will quickly become a holiday favorite.
- 1/2 c vegetable oil
- 4 oz unsweetened baking chocolate, melted, cooled
- 2 c sugar
- 1 tsp vanilla
- 4 large eggs
- 2 c all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 c powdered sugar
In a large mixing bowl, mix oil, chocolate, sugar, and vanilla. Add eggs, one at a time. Stir in flour, baking powder, and salt.
Refrigerate at least 3 hours.
Preheat oven to 350°F. Place parchment paper on cookie sheet. Using a teaspoon or small ice cream scooper, grab a ball of dough and roll into about a one-inch ball.
Roll each cookie ball around in the powdered sugar to coat. Place about 2 inches apart on cookie sheets.
Bake 10 to 12 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.
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