Chocolate Crinkles

It is finally snowing! I love the snow! It makes me want to cook and bake and make soups and breads. However, today I am baking cookies. I have looked for a long time for my original Chocolate Crinkles recipe that used cocoa. It was in my Better Homes and Gardens New Cookbook, Circa 1971. In the later cookbooks, even the very next one, the recipe below is given, using melted chocolate.

I have successfully used this recipe by substituting 1 Tablespoon butter or margarine and 3 Tablespoons cocoa for each Tablespoon of unsweetened baking chocolate.

However, today I found what I think is the old recipe and I will use it today. The original recipe called for shortening and cocoa so I am very hopeful-and very excited-that this is it!

Chocolate Crinkles

Now, when I make this recipe, I always have several people say, “I haven’t had these in years!” So, although I don’t remember how or when I started making them, evidently this is an old time recipe.

Thoroughly cream:

½ cup shortening
1 2/3 cups granulated sugar
2 teaspoons vanilla

Beat in:

2 eggs
2-1 oz. Squares unsweetened chocolate, melted

Sift together:

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt

Add dry ingredients alternately to shortening mixture with

1/3 cup milk

Add:
½ cup chopped walnuts (optional)

Chill 3 hours. Form in 1 inch balls; roll in confectioner’s sugar. Place on greased cookie sheet 2 to 3 inches apart. Bake in moderate oven (350˚ F.) for 15 minutes. Cool slightly; remove from pan. Makes 48

What I Do: The original recipe I had used cocoa instead of the melted chocolate but I haven’t been able to locate it in quite some time so I use 3 Tablespoons of margarine to 1 Tablespoon of cocoa for each one ounce square of chocolate because I always have cocoa on hand but seldom have baking chocolate on hand.


The new/old recipe that I used to use that I just found today. :) It was GREAT and even easier than I remembered! Still chewy and chocolaty!

Chocolate Crinkles

1/2 cup shortening
1 + 2/3 cup sugar
2 teaspoons vanilla
2 eggs
6 Tablespoons cocoa
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
1/2 cup nuts (optional, I never use them)
powdered sugar

Cream shortening and sugar. Add vanilla and well beaten eggs. Sift together cocoa, flour, baking powder, and salt. Add to creamed mixture alternately with milk, blending well after each addition. Stir in nuts and chill dough at least 3 hours.

Shape chilled dough into small balls. Roll each in powdered sugar. Place on cookie sheet about 2-inches apart. Bake in a 350 degree oven 10-12 minutes.