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Chocolate Crinkles

cosmopolita Sep 24, 2009 01:33 AM

Can you recommend a good recipe?
Thanks

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  1. chowser RE: cosmopolita Sep 24, 2009 04:45 AM

    These are good, with or without the nuts.

    http://www.washingtonpost.com/wp-dyn/...

    1. p
      pamiam RE: cosmopolita Sep 24, 2009 06:35 AM

      The original (at least I think it's the original!) is still my favorite: http://www.bettycrocker.com/recipes.a...

      1. cosmopolita RE: cosmopolita Sep 24, 2009 08:29 AM

        Thanks, I already baked cookies but I have a question because I have never eaten before. It's normal that the coating of sugar around is not very dry, like white powder, as it seems in pictures? I would store them in a box but to contact the sugar dissolves.

        15 Replies
        1. re: cosmopolita
          chowser RE: cosmopolita Sep 24, 2009 10:10 AM

          They should maintain the sugar coating, even on contact. I store them stacked in a Tupperware container and they stay as they are. It seems like yours might be a little moist if the sugar is melting.

          1. re: chowser
            cosmopolita RE: chowser Sep 24, 2009 11:48 AM

            Exactly, the sugar is melting. Maybe because I read these words of Shirley Corriher :"My secret weapon is I roll the dough balls in plain table sugar first," she says. "Then I roll them heavily in powdered sugar, so it stays snow white and really dramatic against the black cookie dough. When you bite in, they're crisp on the surface and gooey and doughy inside." So I used before granulate sugar than powdered sugar, correct?

            The result is not all snow white but grey because the sugar has melted a bit. I hope that is clear

            1. re: cosmopolita
              toodie jane RE: cosmopolita Sep 24, 2009 04:39 PM

              is the realtive humidity high where you live? That might have a role in the sugar "melting" it's absorbing the moisture from the air.

              Here in coastal California where I live, humidity is usually around 30-40% during the day, more at night, but I do not have a problem with the powdered sugar not staying dry. I store mine in metal cookie tins with a sheet of waxed paper sandwiched under the lid to completely seal the box.

              Don't know if your recipe calls for them, but English walnuts are a 'must' in my recipe!

              1. re: toodie jane
                cosmopolita RE: toodie jane Sep 25, 2009 12:01 AM

                Thanks for the reply but I am speaking of cookies fresh from the oven. Instead of being white and dry the outside are a little oily because the sugar has melted in the oven.

                1. re: cosmopolita
                  Soop RE: cosmopolita Sep 25, 2009 03:04 AM

                  I think you roll them after they come out of the oven

                  1. re: Soop
                    chowser RE: Soop Sep 25, 2009 03:54 AM

                    They're crinkle cookies, not mexican wedding cake type cookies so you roll them before.

                    1. re: Soop
                      toodie jane RE: Soop Sep 25, 2009 05:17 PM

                      chowser is right, they get rolled in powdered sugar before baking.

                      It is normal for some of the sugar to get absorbed into the chocolate cookie during baking; some of the photos I've seen seem photoshopped or at least food-styled for the camera, with a very glaring white color to the sugared part. In reality, there is not so much of a contrast in the finished cookie, but it is still enough of a contrast that you can see the cracks and crevasses of the the chocolate dough showing thorugh the sugar.

                      By the way, I put a few drops of water in my palm when rolling the dough--it is so butter-rich it will stick to your the warmth of your hand rather than rolling cleanly. Water does the trick without adding any more fat. Just a
                      few drops, mind you.

                      My mom's original recipe from the 50's calls them PIXIE COOKIES. Anyone else remember that name?

                      1. re: toodie jane
                        chowser RE: toodie jane Sep 25, 2009 05:34 PM

                        For the chocolate snowflake recipe I posted above, the confectioners sugar is a clear contrast to the chocolate cookie, just like the pictures, I was surprised because w/ Mexican sugar cookies, you have to twice coat them sometimes for the sugar to show.

                        1. re: toodie jane
                          cosmopolita RE: toodie jane Sep 26, 2009 12:27 AM

                          Oh thank you. So my cookies are normal. In the photos it seems that the powdered sugar is never absorbed remained dry and snowy white so I thought I had done something wrong. Anyway I followed this recipe with butter:

                          http://www.joyofbaking.com/ChocolateC...

                  2. re: cosmopolita
                    chowser RE: cosmopolita Sep 25, 2009 03:54 AM

                    I trust Shirley Corriher for the most part but I've never rolled the dough in the sugar before the confectioners sugar. I searched online for her recipe--did you do the one w/ the corn syrup and oil? If your cookies were a little oily on the outside, that could make the confectioners sugar dissolve.

                    1. re: chowser
                      t
                      toveggiegirl RE: chowser Sep 25, 2009 07:09 AM

                      This is Shirley Corriher's chocolate crinkle cookie recipe from Bakewise.
                      http://www.recipezaar.com/Chocolate-C...

                      1. re: toveggiegirl
                        chowser RE: toveggiegirl Sep 25, 2009 08:22 AM

                        Thanks--that's the one I found on another site, too. I wasn't sure if cosmopolita used that recipe or just the hint on rolling in sugar first. I normally trust Shirley Corriher but it seems that the moist oil and corn syrup might have made cosmopolita's cookies too moist for the confectioners sugar, if that was the recipe she used. But, I haven't made the cookies to know for sure.

                        1. re: toveggiegirl
                          chef chicklet RE: toveggiegirl Sep 25, 2009 08:36 AM

                          I make a cookie that called a chocolate pixie, and they look like the betty crocker photo, however, my cookies are not "gooey" in the center.
                          You can add walnuts (I don't) but they are a great cookie and disappear fast.

                          1. re: chef chicklet
                            toodie jane RE: chef chicklet Sep 25, 2009 09:30 PM

                            aha! another Pixie cookie person.

                            1. re: toodie jane
                              chef chicklet RE: toodie jane Sep 26, 2009 08:54 AM

                              Are these different than what the op is talking about? They look the same, and ingredients too.. i think they're one of my favorite cookies. And they last nicely, wonder where this Crinkle name's coming from?

                2. c
                  critter101 RE: cosmopolita Sep 25, 2009 11:46 AM

                  That Betty Crocker recipe is the one I've used for years. I have no problem with the sugar coating. I never roll in granulated sugar first. The cookie dough is chilled overnight, made into balls, and coated in confect. sugar. I've also added mint chocolate chips to the recipe. I believe this site is the same as the other B.C. posted previously.
                  http://www.bettycrocker.com/recipes.a...

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