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.
This recipe was originally published in January of 2007. I am reposting it to include new photos.
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.
The chocolate I used to make my chocolate crinkles in 2007 are in the photo. We don’t use that brand anymore. We buy baking chocolate in bulk from baking supply stores.
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. 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. 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 fold just until blended. Pour the flour-chocolate mixture into the egg-sugar mixture. Over low speed, mix the chocolate-butter and egg-sugar mixtures. Finish mixing by hand to make sure that everything is well blended.
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. Tap the ball lightly to shake off excess sugar and arrange on a cookie sheet about two inches apart.
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.
- 250 grams chocolate semisweet or bittersweet, cut into small cubes
- 1/4 cup butter
- 1/2 cup white sugar
- 3 large eggs
- 2 teaspoons pure almond extract
- 1 and 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup confectioner’s (powdered) sugar
Chop or grate the chocolate.
Cut the butter into small cubes.
Melt the butter and chocolate in a double boiler.
In a mixing bowl, whisk together the flour baking powder and salt. Set aside.
In another mixing bowl, beat the eggs and sugar until double and volume; the mixture should fall into slow ribbons when the beater is lifted. Stir in the almond extract.
Fold the flour mixture into the chocolate mixture.
Fold the flour-chocolate mixture into the egg-sugar mixture.
Cover the bowl with cling film. Chill for one to two hours or until firm enough to handle and form into balls.
Preheat the oven to 170C.
Sift the powdered sugar into a shallow bowl.
Take the cookie mixture out of the fridge.
Take a small ice cream scoop and use it to scoop the stiff dough into equal sizes.
Take each piece of dough, form into a ball using your hands then roll in powdered sugar. Tap off any excess.
Arrange the cookie balls on a lined baking tray about two inches apart.
Bake at 170C for 14 to 15 minutes or until firm around the edges but still chewy at the center. Note that if your oven is rather small, you may need to bake the cookies in batches or use more than one baking tray.
Cool the cookies on a rack. The chocolate crinkles can be stored in the freezer in a resealable bag or any container with a tight cover. Thaw to soften before serving.