This recipe was originally published in January of 2007. I am reposting it because, for some reason, the recipe page does not render correctly — nothing shows after the title. Really strange. I’m not sure if it has something to do with the most recent WordPress upgrade or if something went wrong when the database was recently checked and repaired. The recipe is the same, so are the photos and the write-up (except for this paragraph) so the price of the chocolate may no longer be accurate. Plus, I could not reproduce the comments that were posted under the corrupted article.
While chocolate crinkles are ordinary bakery items in the Philippines, in some countries, they are Christmas treats as they resemble mounds of earth covered in snow. I checked and compared about a dozen chocolate crinkle recipes on the web before deciding on the version in Joy of Baking. Level of difficulty? On a scale of 1 to 10 (10 being the most difficult), I’d say a 2. Encouraging, eh? To make it even easier, this entry comes with step-by-step photos.
Recipe source: Joy of Baking
Recipe: Chocolate crinkles
Ingredients
- 1/4 of a 225-gram block of butter
- 250 g. of semisweet or bittersweet chocolate, cut into small cubes
- 1/2 cup of white sugar
- 3 eggs
- 2 tsps. of pure almond extract
- 1 and 1/2 cups of all-purpose flour
- 1/4 tsp. of salt
- 1/2 tsp. of baking powder
- 3/4 c. of confectioner’s (powdered) sugar
Instructions
- The chocolate I used to make my chocolate crinkles are in the photo above (left). I bought them from a stall at the SM Hypermart in Pasig, beside Tiendesitas. Several varieties are available including white chocolate, dark (bittersweet) chocolate and premium chocolate. Prices range from PhP 75.00 to PhP 125.00 for a 500 gram block.
- The first step is to melt the butter and chocolate in a double boiler. I don’t have a double boiler so I just placed a pyrex mixing bowl over a pan of simmering water (above, right).
- In a bowl, mix together the flour, baking powder and salt.
- Place the sugar and eggs in another bowl and beat (I used a hand mixer) until thick and double in volume. The thickness you are looking for is such that when you lift the beaters, the mixture falls in slow ribbons (above, left). Stir in the almond extract. Note that the original recipe calls for vanilla extract but I had none so I substituted almond extract.
- Add the flour mixture to the chocolate and stir just until blended. Pour the flour-chocolate mixture into the egg-sugar mixture (above, right).
- Over low speed, mix the chocolate-butter and egg-sugar mixtures (above, right). Finish mixing by hand to make sure that everything is well blended (above, right).
- Cover the mixing bowl with cling wrapper and chill until firm. I chilled my dough for an hour and half after which time, it was firm enough to form into balls.
- Place the powdered sugar in a shallow bowl.
- Form the dough into balls. The instruction in the original recipe was to form them into 1-inch balls but I don’t like small cookies so I made 2-inch balls. Roll each ball in the powdered sugar until completely coated (above, left). Tap the ball lightly to shake off excess sugar and arrange on a cookie sheet about two inches apart (above, right).
- Bake in a pre-heated 170oC oven for 14 minutes (shorter baking time for smaller balls) or just until the edges turn crisp but the center remains soft. Transfer to a wire rack and cool completely.
Preparation time: 15 minute(s) plus chilling time for the dough
Cooking time: 14 minute(s)
Number of servings (yield): about 30 cookies
ooh! been wondering about what to do with the pack of dark choco kisses we have in the fridge (it would take months for us to finish it, i know, weird!)
have a question before ii dive into it, in the picture, the egg mixture seems white? this is just regular white sugar and egg, with the yolk and all? dont mean to pester you and i know the post doesnt specify anything else, but im having a hard time imagining the scrambled egg mixture turning that white-ish. just need reassurance before i crack them open LOL
When the egg white thickens with the sugar during the beating, that’s the color it acquires.
thank you! when i first skimmed thru the post, i thought it was a meringue sort of mixture. my bad! will get cracking now
Perfect timing, im also baking choco crinkles right now using joyofbaking recipe…yummy!
Hi! I’ve actually been having trouble accessing your site, at least last Monday and Tuesday, but I just wasn’t so sure if it was our internet connection at home… Though I didn’t have any problem logging into other websites. I even tried going thru http://www.houseonahill.net, got directed to http://www.casaveneracion.com, then directed to something like sending an email to the webmaster. …
I hope this is just an isolated problem — sana ako lang. … Even if I seldom cook, your site is one of those that I regularly visit.
There was a DNS propagation issue because the server IP was changed. It’s all done now.
hmm i’m gonna show this to my mom and ask her to bake it since it’s very easy. I bet she’d be happy knowing this is something simple enough, she’s been traumatized since the last thing she baked turned out to be as hard as rocks
Why not try baking the cookies yourself instead of asking your mom? Better yet, you and she can make them together.
Yes I will! Good bonding time
I still have to show her your post so she’ll be convinced that it’s easy enough, she still has an aversion to anything that involves baked goods hahaha
Grrreatttt!
maam connie, u mean u only use the egg whites not the yolk??
That’s been asked and answered, Emilio.