I grew up watching and helping my mother make homemade cookies. They were always in our school lunch boxes. Here, I share some family faves.
These Are Some of My Favorite Cookies Ever
These chocolate crinkle cookies have become a part of our repertoire of favorite cookie recipes. They have been baked for a number of years now as a part of an assortment when filling cookie tins for Christmas gift-giving purposes. They are delicious as well as pretty and obviously can be baked at any time of year.
Any chocolate lover is certain to like these. The pattern that the powdered sugar makes when these are baked makes them distinctive when mixed with other cookies.
I no longer remember who discovered this recipe, whether it was my mother or myself. It may have been from a newspaper article or elsewhere. All I know is that when we first baked them and saw how pretty they turned out and how delightful they tasted, they were added to my typed list of sheets in my cookie file. They have been utilized countless times with success and with rave reviews from our gift recipients.
If you have a cookie monster in your home who especially loves anything chocolate you might wish to give these a try.
Step One: Gather the Cookie Ingredients
Assemble the ingredients for these chocolate crinkles as listed below.
- 1/2 cup shortening (I use butter flavored Crisco)
- 2 teaspoons vanilla
- 2 cups sifted flour
- 1/2 cup chopped walnuts
- 2 (1-ounce) squares unsweetened chocolate
- 1 2/3 cup granulated sugar
- 2 eggs
- 2 teaspoons baking powder
- 1/3 cup milk (We use 1% milk and it works fine in this recipe)
- Sifted confectioners sugar
I doubled this recipe so my photos will be reflective of that.
The first thing to do after measuring is to thoroughly cream the shortening, sugar and vanilla together. Beat until well blended.
The recipe calls for melting the chocolate.
The easiest method that I have found is to put the unsweetened chocolate squares into a Pyrex measuring cup and microwaving the chocolate until it melts. I generally set the microwave timer for about 30 seconds to start and then check and add small amounts of time as needed until the chocolate becomes liquefied.
Do this a little ahead of time in order that the chocolate has a bit of time to cool slightly before being added to the cookie batter.
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The next thing to do is to beat in the eggs.
When the chocolate is melted and not boiling hot, blend that into the cookie batter and beat well incorporating the ingredients together.
I always use a spatula to get all the melted chocolatey goodness out of the Pyrex cup and into the cookie batter.
As the photo below shows this is where the cookie batter takes a decided turn becoming brown in color after the addition of the melted chocolate.
Sift the dry ingredients (flour, salt, granulated sugar and baking powder) together.
Have your measured out milk ready.
Blend the sifted dry ingredients in alternating fashion with the milk.
Finally add the chopped nuts into the batter.
Note: Here is where you can take some time off and put up your feet, sing songs, read chapters of a book, go out and pull some weeds in your garden, or even solve some of life's greatest mysteries if you are so inclined.
Why? The batter needs to chill for a minimum of 3 hours.
I have sometimes fixed it up to this point and continued baking the cookies the next day.
Step Ten: Proceeding After the Batter is Chilled
When the batter is well chilled and you wish to proceed, what one needs to do next is to form the chocolate crinkle cookie batter into somewhat of a ball shape and roll it in powdered sugar before putting them onto a greased cookie sheet.
At first, the chilled batter actually allows one to roll an amount between one's hands and create nice round walnut-sized balls. But this soft batter (almost the consistency of a thick cake frosting) quickly warms and I have found that merely dropping a good rounded teaspoon full of the batter into the dish full of powdered sugar still allows one to form it into a ball shape once in the powdered sugar. The second photo above shows this.
After being baked the batter spreads out and whether the balls are perfectly rounded or not it does not ultimately matter when viewing much less tasting the final product.
Put the sugared cookie balls onto a greased baking sheet (I use the spray product Pam) placing them about two to three inches apart.
Bake in a moderate oven ( 350 degrees Fahrenheit ) about 15 minutes.
If using a convection oven a couple of minutes can be shaved off of that time. With our convection oven it only takes an average of 12 minutes and I am able to bake several cookie sheets of cookies at one time.
Aren't these chocolate crinkle cookies pretty?
Cool slightly on the cookie sheets before moving them to a wire rack to finish cooling completely before packaging them up in containers.
Chocolate Crinkle Cookies
Note: A single recipe makes about 4 dozen cookies.
This is another cookie recipe that freezes well. I put waxed paper between the layers of these cookies when I store them.
I hope that you enjoyed the photos and step by step instructions of how to make these homemade chocolate crinkles. They are easy to make cookies, and once tried, I am sure that if you or those you know who like chocolate try these, they will also become favorites in your household.
Health Benefits of Consuming Chocolate
Please be advised...this information is in no way intended to take the place of medical advice from your health professional.
Many studies continue to be done regarding the effects of consuming chocolate and there are some promising results. Most all of the studies relate to European chocolates or dark chocolates which contain more of the beneficial cocoa solids. Milk chocolate and white chocolate have little of these same health benefits.
The table below categorizes some of the general findings. Chocolates stimulate the "feel good" endorphins in one's body and may actually have cardiovascular effects just like low dose aspirin. It is just not as long-lasting. Obviously the calories have to be taken into account as one ounce contains 151 calories.
So if you enjoy an occasional chocolate try to make it some dark chocolate and eat it in good health!
Some health benefits attributed to consuming dark chocolate
Protects against damaging free radicals
Relaxes blood vessels
Can help reduce high blood pressure
Makes one feel better
Makes blood platelets less sticky
Promotes better blood flow
May help prevent risk of stroke & heart attacks
Contains oleic acid
Same good fat as in olive oil
May help raise the HDL (good cholesterol)
© 2011 Peggy Woods