Chocolate Crinckles

As part of our Chocolate Desserts campaign, we would like to feature today’s article the all time favorite Chocolate Crinkles cookies.

Chocolate Crinkles are soft, fudge-like chocolate cookies that are encased in a coating of confectioners sugar. Absolutely delicious!


These Chocolate Crinkles cookies originated from 1963 Betty Crocker Cookbook. Sometimes it is called Kringle cookies and Aggie cookies.
Check out Betty Crocker’s Cookbook at

How to make Chocolate Crinkles Cookies?

Here are the Ingredients:

  • 4 Tablespoon butter (1/4 cup)
  • 4 1 (1-ounce) squares unsweetened chocolate
  • 2 cups granulated sugar
  • 4 extra-large eggs
  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts
  • 1 cup powdered (confectioners) sugar


1.) Melt Chocolate and butter into a large sauce pan in low heat. Stir occasionally until smooth. Remove from heat.

2.)Stir sugar into the warm chocolate mixture. Add in eggs one at a time beat it well after each addition.

3.)Sift in flour, baking powder, salt. Mix until smooth. Add walnuts. Cover and refrigerate for 1 1/2 hours or longer.

4.)Freezing Dough: This dough freezes well. Make into the balls and freeze on a cookie sheet (before rolling in powdered sugar) and then store in Ziploc freezer bags. When ready to bake, remove as many balls as you need from the freezer and let thaw for 30 minutes; then roll in powdered sugar and bake.

5.)Preheat oven to 300 degrees F.

6.)Adjust two racks to divide oven into thirds. Line cookie sheets with parchment paper or use the Silicone Baking Mats (like the photo below) to prevent the cookies from sticking.


7.)In a small bowl, place powdered sugar. Sugar palms of your hands with some of the powdered sugar. Roll dough into 1 1/2-inch balls. Roll balls around in powdered sugar and place 2-inches apart onto prepared cookie sheets.

8.)Bake 20 to 22 minutes or until tops of cookies are barely semi-firm to touch. DO NOT OVER BAKE – these should be slightly soft in the centers. (If you bake only one sheets at a time, bake high in oven.) Reverse position of sheets top to bottom and front to back once during baking to ensure even baking. Remove from oven and cool on wire cooling racks.

9.)Storing: The cookies will keep in an airtight container for up to three days or in the freezer for up to two months. Sprinkle with fresh confectioners’ sugar after thawing.

Yields 2 1/2 dozen cookies.







This post was written by:

- who has written 65 posts on Chocolate Lovers – Everything Chocolate.

My hobbies are Eating, Cooking, Singing, Dancing Play Instruments and Play with my cat (Kodi) I loved music (whatever Genre it is) I reaaaaally loved Black Chocolate (whatever brand it is) and I loved Japanese , Korean and Chinese Cuisines.. I loved talking and Hanging out with my friends I'm sort of a moody person (I do have mood swings sometimes) dont be scared ^_^ a little bit control freak,you know..the type that wanted everything to be organized and gets pretty hyped-up if everything is NOT under my control hahaha evil huh?? Nah I just wanted to show that I am responsible enough to be entrusted with a certain task. .sort-a like "just wanna get things done" and "okay, plan A failed, let's do plan B" -_- I care for my friends sooo much that I sometimes OVER REACT even if its not needed hahaha (OA) I'm a family 'gal' I really loved mornings with a cup of hot coffee and just laughing with my Family and sometimes making fun of them hahaha coz I loved them so much..

Comments are closed.

Powered by Yahoo! Answers