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These are wonderful cookie - a chocolate lover's delight! I definitely love
chocolate! The recipe is adapted from 1963
Betty Crocker Cookbook.
More of Linda's favorite
Cookie
Recipes,
and
Secrets To Making Perfect Cookies. Also learn
How To Have A Successful Holiday Cookie Exchange or Cookie
Swap.
For all your cookie baking
needs such as
cookie sheets,
cookie
cutters,
brownie pans,
wire cooling racks,
cookie
press,
cookie decorating kits,
Silicone Baking Mats, and
more.
Chocolate Crinkle (Kringle) Cookies Recipe
Recipe Type:
Cookies,
Christmas Cookie,
Chocolate,
Molded Cookies
Yields:
2 1/2 dozen cookies
Prep time: 30 min
Cook time: 22 min
Ingredients:
4 tablespoons butter (1/4 cup)
4 (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 (confectioner's) sugar
* For an
extra rich chocolate cookie, substitute 65% to 70% dark chocolate for the
unsweetened chocolate.
Preparation:
In a large, heavy saucepan over low heat, melt butter and chocolate.
Melt chocolate, stirring occasionally, until smooth; remove from heat.
Learn
different techniques for
How To Melt Chocolate.
Stir sugar into warm chocolate mixture. Stir in eggs, one at a time, beating well after each addition. Sift in flour, baking powder, and salt; stir until smooth. Stir in walnuts.
Cover and refrigerate, preferably for 1 1/2 hours; dough may be refrigerated longer or overnight, if you wish.
This will be a soft dough and must be refrigerated. It may be left in saucepan or transferred to a bowl.
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.
 Preheat oven to 300 degrees F.
Adjust two racks to divide oven into thirds. Line
cookie sheets
with
parchment paper or use the
Silicone Baking Mats (like photo on the
right) to prevent the cookies from sticking.
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.
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.
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.
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