There is a popular joke about how every food blog has to start with a lengthy backstory about how that very recipe conjures fond childhood memories. I think that is a good thing – when your food invokes such a strong, happy memory, it is is something you’re bound to return to frequently. This is especially true for recipes that remind you of your hometown or family members.
For me, Chocolate Crinkle Cookies are a delicious form of nostalgia. I grew up enjoying these brownie-like cookies that are dipped in powdered sugar before being baked, and associate them with my mother’s family. When I was engaged in 2014, I received a book with handwritten recipes from both my side and my husband’s side of the family, and it included my grandmother’s Chocolate Crinkles. While I can’t bring myself to share her specific recipe, several years ago I found one by Homemade Hooplah that is similar and it has become my No. 1 most requested Christmas cookie recipe since I moved to North Carolina.
It seems the crinkle cookie has grown in popularity in recent years. I was very surprised to find out most of my southern friends had never heard of, or enjoyed one until I started taking them to group gatherings. I have a friend who was waiting to introduce her young son to sugar on his first birthday. Not long before, we were at a Christmas gathering with friends and all the children were in the playroom next to us. They had somehow gotten their hands on several of these cookies, and when she went to check on her son, he was happily munching on one and had the evidence all over his face. Roughly a month later, I made the smash cake for his birthday party and a big bowl of Chocolate Crinkles for all the guests.
I have seen variations such as these colorful Springtime Crinkles, the Lemon Crinkle, Reese’s Crinkles, Red Velvet Crinkles and even Ube Crinkles! While I’m intrigued by the idea of the lemon version, this is one cookie that I want to enjoy in its original form.
Chocolate Crinkle Cookies are like a fudgy brownie, wrapped in a slightly crunchy cookie exterior and bathed in the powdered sugar. As they bake and expand, unique cracks are created on each cookie which makes them both pretty and delicious.
They are made with basic pantry ingredients – unsweetened cocoa powder, flour, sugar, baking powder, salt, vegetable oil, eggs, vanilla extract and powdered sugar – and their only downside is they need to be chilled for several hours to be their best. I usually create the dough in the evening and let it sit in the fridge overnight before baking them in the morning. While the Homemade Hooplah recipe says they can be chilled as little as one hour, the longer, the better.
This dough freezes very well, as do the baked cookies – which makes them ideal to create and store in the freezer now, so you can enjoy them throughout the holiday season. Make several batches of these delicious treats soon and share them with the chocolate lovers in your life. I promise I won’t tell if you stash a few extras away to enjoy yourself – you deserve them!
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Your snickerdoodles are amazing!!! So delicious and pillowy 🙂
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Anna!!! So happy to come across this blog! Looking forward to trying out one of your amazing treats. I hope…