Chocolate crinkles
Recipe source: Joy of Baking
Ingredients :
1/4 of a 225-gram block of butter
250 g. of semisweet or bittersweet chocolate, cut into small cubes
1/2 cup of white sugar
3 eggs
2 tsps. of pure almond extract
1 1/2 cups of all-purpose flour
1/4 tsp. of salt
1/2 tsp. of baking powder
3/4 c. of confectioner’s (powdered) sugar
Baking procedure :
The chocolate I used to make my chocolate crinkles are in the photo above (left). I bought them from a stall at the SM Hypermart in Pasig, beside Tiendesitas. Several varieties are available including white chocolate, dark (bittersweet) chocolate and premium chocolate. Prices range from PhP 75.00 to PhP 125.00 for a 500 gram block.
The first step is to melt the butter and chocolate in a double boiler. I don’t have a double boiler so I just placed a pyrex mixing bowl over a pan of simmering water (above, right).
In a bowl, mix together the flour, baking powder and salt.
Place the sugar and eggs in another bowl and beat (I used a hand mixer) until thick and double in volume. The thickness you are looking for is such that when you lift the beaters, the mixture falls in slow ribbons (above, left). Stir in the almond extract. Note that the original recipe calls for vanilla extract but I had none so I substituted almond extract.
Add the flour mixture to the chocolate and stir just until blended. Pour the flour-chocolate mixture into the egg-sugar mixture (above, right).
Over low speed, mix the chocolate-butter and egg-sugar mixtures (above, right). Finish mixing by hand to make sure that everything is well blended (above, right).
Cover the mixing bowl with cling wrapper and chill until firm. I chilled my dough for an hour and half after which time, it was firm enough to form into balls.
Place the powdered sugar in a shallow bowl.
Form the dough into balls. The instruction in the original recipe was to form them into 1-inch balls but I don’t like small cookies so I made 2-inch balls. Roll each ball in the powdered sugar until completely coated (above, left). Tap the ball lightly to shake off excess sugar and arrange on a cookie sheet about two inches apart (above, right).
Bake in a pre-heated 170oC oven for 14 minutes (shorter baking time for smaller balls) or just until the edges turn crisp but the center remains soft. Transfer to a wire rack and cool completely.
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i just want to ask, instead of double boiler, can i microwave the chocolate and butter?
i will definitely try this out…besides its very close to my baking skill level =)
i am so happy batjay mentioned your site in one of his blogs. i have finally found a food site worth going back to again and again…you have permanently been bookmarked on my computer. maraming salamat! keep up the great work!
Hi connie! I’ve long been a silent reader of your food blog… I have found it truly insightful and the pictures are just so yummy, they make me hungry. This recipe of yours of crinkles is just like the one of the recipes I also used, (you see I am a budding baker also and I’m so excited that you decided to try baking coz I’m looing forward to learning much from you…) I gave away crinkles as gifts last Christmas and they were surely a hit not just with kids but with ‘kids-at-heart’ as well. I just have a suggestion… I saw this in another recipe for crinkles in some food magazine wherein the recipe advised that while making the dough into balls, you may place about 3-4 mini mallows inside so that the cookies come out real soft and gooey with melted marshmallows after it comes out in the oven. I haven’t tried it though, maybe one of these days I would and will tell you how it turned out…
Thank you for coming up with such a wonderful food blog!!!
omg, Connie, what a coincidence, I have been looking for an ideal choco crinkle recipe, and i hope this one will work again for me this time, in your site, hehehe (crossed fingers).
You see, I always have to go buy a box of these at hungrypac, my kids like the moistness and of course the taste. I tried several attempts of making those at home, the traditional way and even used the pillsburry one step method but it dint turn out ideally. i hope learning to bake this chocolate crinkle will encourage me more to bake for my family (coz im not into baking really) and of course , share my fun time with my kids .:wink:
btw, do i need to flatten the balls after laying it on the cookie sheets? or will it just crack on its own.Tnx:smile:
Hi Connie! I will try this also. I have already made 3 cheesecakes because of the recipe that you posted last year.:wink:
Actually, I tried making krinkles in the past but it was always a failure.
I kept making some mistake with the amount of chocolate to put in. The instructions that gave here are easier and good pictures too!:smile:
oh hey…what a coincidence..i just finished making fudgy brownies using the same brand of chocolate! i got mine from SM Supermarket. Brownies turned out great! And yes, i got the white bar too and the bittersweet one. Nice to see that we now have access to unsweetened chocolates at the supermarket. They have this choco spread too which we use to dip our breadsticks in. Really good brand of chocolate…not too sweet. Your cookies look good
I just used up one whole bar for the brownies..sayang now i want crinkles.:mad: The recipe i use for my crinkles uses just cocoa, but yours look so much richer!
oooh, this looks good, i may just try it myself!
thanks as always for quick, efficient and yum recipes!
Cocoy, yes, it’s an alternative and I’ve come across a lot of recipes using the microwave procedure. The chocolate and butter are usually placed in a resealable plastic bag.
peevee, wow marshmallow stuffed chocolate crinkles! My gosh, kids will looooove that.
ogz, like you, i’m still also searching for the ideal proportions. my chocolate crinkles were okay though I wish they were more chewy. Re flattening the balls: No, there’s no need. They will flatten into half spheres as they bake.
Issa, I know how informative pictures can be. That’s why I did the tripod-self-timer trick again LOL.
Nadia, nice baking chocolate, ano? And very very reasonably priced. Much better than melting Hershey’s which really jacks up the price of learning to bake. Pag imported chocolate, tapos pumalpak, nakakaiyak.
you’re both welcome, abby and arnie.
hi connie! another great recipe na naman to. I will try this one……again heto na naman ako, puto nga lang di ko pa ma perfect try na naman ako ng ibang recipe
….try and try until you succeed..:smile:
jherry, ganun talaga, try lang nang try. in fact, after succeeding there is always room for improvement.
Hi Connie! I’ve been silently reading your blog for a few months now – keep up the good work! I made this last night – next time I think I’ll add more chocolate, but the kids and hubby loved it and devoured half of the batch in one sitting nonetheless!
BTW, you forgot the part about when to add the flour mixture in 
Thanks for reminding me about these (I used to bake them pretty often while we were still in the Phils and I had to deal with our cantankerous oven!
oh man! i was not this lucky when i made these crinkles last christmas! nice one connie! i have a feeling i am going to try it again tomorrow…hahahaha..thanks for inspiring me…
CORRECT!!!! tahnk’s connie….
hi connie,
my question is a little off the topic but i juast HAVE to ask you this cause i’ve already asked around and no one could give me a decent answer. i was hoping you could help, but if not, it’s ok!Ãœ I’d still still think you’re the best food blogger there is aroundÃœ so my question is, do you how how to make putopao? thanks so much!
hi connie,
been reading your blog for a long time and i’m really interested abt baking this crinkles, one question though, what’s the equivalent of 170 C sa Farenheight scale? sorry to ask such a dumb question. thanks a lot and more power!
hi connie! matagal na kong nagbabasa ng blog mo. nalaman ko sya dahil sa naka post sya sa isang forum as an informative food blog. o di ba…
dami ko na rin na-modify na recipes dahil sa mga recipes mo…tina-try ko kasi kung ano ung wala na nasa recipe ko pero andun sa yo…
question lang, pwede kayang gamitin ang turbo broiler para sa paggawa ng chocolate crinkles? ung oven kasi namin sabi ng nanay ko sumisingaw na kaya ndi na maganda magbake…
sana po masagot mo ung tanong ko
thanks,
june
Hi, Connie!
I’ve been looking for a really nice and easy recipe for choco crinkles. I even have a collection already but they never turned out good. I just gave up. Now that you posted this recipe complete with pictures, I’m definitely going to try making this.
BTW, I tried making the puto, it didn’t rise well, but it was delicious, 2 batches all gone in a click. I also tried the mini leche flan, just like you did, cuz of the egg yolks left after the puto. My husband loved it, bec it was so fine. But I guess i used so much molasses it had a bitter aftertaste. I’ll definitely try them again soon.
Thanks so much for this blog. I really look forward to your entries.
BTW, the puto didn’t rise well cuz I don’t have a steamer, I just improvised, and the condensation prevented them from rising well… the recipe for the puto is really good!
I also did you fish tempura. It was yummy! BTW, I was able to buy the frozen asohos fillet at Makro. Last night I tried making squid tempura also. It was a hit! My husband loved it, he had it for baon today at the office.
Thanks again for these delicious recipes!
my 7 kids love choco crinkles, we buy them anywhere. when we have the time, we make them on weekends (recipe from the back of the flour wrapper). finally, finally, a recipe from this corner. thanks so much, will definitely try it this weekend.
finally, i was able to buy the chocolate bar as posted, will defintely try it, yehey, *waiting with anticipation for kids to come home*, i can bake with daughters this weekend. wish us luck…hehehe
Uy salamat for posting this.. I love choc crinkles, I get these in UPLB & pinapasalubong ko ito pag umuuwi ako.
At since nung nagbake ako ng cheesecake mo then ng choc cake MO (again) the following week, gusto nya laging may homemade snack daw… This will be my next attempt, then the yema balls
YIPEE
hey if you need more recipes on making cookies,let me know! Great write up!
kc, yes, please! my kids will be very very happy!
Hi! Para po mas maging chewy ang chocolate crinkles or brownies use 1-2 tbsp of Light Corn Syrup (karo brand).
recently i bit into a ball of soft chocolate covered with powdered sugar, thinking it was a chocolate crinkle. apparently it’s unheard of here in nz, and it’s absense has inspired me to bake some soon and share them with my friends here. they just don’t know what they are missing. i have never ever ever baked before, but your beautifully constructed instructions are giving me that bit of confidence. i am loving the photos too. cheers.
thanks for the tip, cristina.
louella, you should warn them it’s addictive.
Hi! Thanks for posting this! It inspired me to make chocolate crinkles toO!
hi! thanks for uploading this recipe. it inspired to make my own batch of chocolate crinkles.
Hi! I’m a great fan of yours. Thanks for this recipe I love chocolate crinkles…now I can make them for my kids.
Also can you please post a recipe on how to make Karioka? I simply love this desert but I can’t seem to find a recipe on this on the net. Thanks!
good luck
Hi Connie, maybe you can give me some advice with this. I’ve tried several different chocolate crinkle cookies in the past. They’ve all come out tasting delicious, but for some reason the powdered sugar never stays on them and ends up just being one or two small spots. I read somewhere that if your hands are warm when you roll the batter into balls (and my hands always are) and then roll them in the sugar, the sugar will dissolve a little and won’t stick. Any suggestions?
The dough has to be well-chilled, Elissa.
Hi Ma’am! Ask ko lang po kung pwede po ba ang turbo broiler for cho crinkles? We don’t have an oven po kasi… Thanks and more power!
melisa, yes, you can but the baking time will be shorter because of the turbo broiler’s convection property.
hello miss connie, i was wondering if i could use a microwave oven for baking the crinkles? our oven is kindda retiring..hehe oh, and by the way, good presentation with all the pictures and stuff..it helps A LOT!! with the substitutions on ingredients and tools. Thanks and more power ma’am!
kat, re “i was wondering if i could use a microwave oven for baking the crinkles”
No. Perhaps there are recipes for chocolate crinkles that have been adapted for microwave baking. But not this one.
I just made these yesterday and they turned out great. My only complain is that I had to convert the measurements in the recipe before I could make it – I live in the U.S. – but it was well worth the math problem. They were moist with slightly crisp edges. It was delicious. Thanks connie
Christine, you measure by ml and grams?
hi connie,
I never done any baking in my life. But still I want to try your delicious chocolate crinkles! I have this combi microwave oven that grills & does convection cooking. Do you think i can use this for baking?
Thanks & keep making simple baking recipes.
jeanette, I’ve been using a convection oven since 2004. Great for baking.
oh great. i can’t wait to start already.
Thanks a lot!
Yes we do. Everything here is in ml, grams and ounces. The U.S. thinks they’re so special in using their own measuring system. It’s ok though coz the recipes are wonderful. I also made your chocolate chip cookie recipe (with addition of chopped walnuts) and it was delicious. Thanks again Connie.
I don’t think I’ll ever be able to shift from measuring cups to a weighing scale. Maloloka ako.
hello! i just want to know when do you add your dry ingredients to the sugar and egg mixture…maybe i missed it or something.
You add them to the chocolate, actually. I edited the entry.
i baked the choco crinkles yday. it turn out flat cookies & soft that i couldn’t transfer to a wire rack. i don’t wanna over baked it so what i did is put it in the ref. hoping it will turn hard
. nope! but the cookies taste fine & chewy.
If they turned out flat, that means the dough was too soft to begin with. Possible reason: not sufficiently chilled before forming into balls. Too soft: underbaked.
I did the batter overnight in the fridge. I guess underbake or wrong choice of chocolate! I used milk chocolate & i baked it for 14 mins in convection oven with temp of 170 celsuis. So hard to find a semi-bitter choco here. Anyway, I’ll try again using pure chocolate.
Ahhhh eating chocolate. That could have been it. There is a conversion technique so you can substitute cocoa powder and butter with chocolate. I’ll update this comment when I find it — it’s in a notebook somewhere.
hi..i tried this recipe yesterday but it turned out flat..i chilled it overnight naman..it’s crispy and chewy but it does not look like in your photo..i followed your step by step instruction and even the exact ingredients..i don;t know what went wrong..frustrated tuloy ako..huhuhu..though naubos din ng mga anak ko..
The temperature of the oven. If it’s too low, the dough will flatten before the baking begins.
ahh okey..for sure i will try this again..and let you know if its okey..thanks and God bless u..
Im about to try doing choco crinkles right now but i dont know how much butter? thanks po…
Maya, butter is the first item on the recipe list.
hi connie..its me again..just want to tell u i tried this recipe again yesterday and it turned out okey..i also tried your bicol express and herbed chicken which my kids love so much..pra maiba naman for the usual salt and pepper..thanks again for sharing your recipes..God Bless..
Palpak po ang unang try ko! Flat, hindi chewy, texture is more of a cookie (na matigas!), in short di masarap. Nakakaiyak!!!
Try ko ulit this weekend!
Isang tanong lang po, when you say bittersweet, ibig sabihin dark chocolate, ang gamit ko po kze is dark choco with 74% cocoa, may nakita kze ako na 71% lang, may effect kaya po ito sa texture ng cake ko?
Happy Joy, baka kulang lang sa chilling before you formed the dough into balls. Kung hindi chewy, malamang na overbake.
ms. connie, do i still need to use parchment paper? is there any substitute po if i had none? btw, i will be using a turbo broiler po. thanks
hi, ms. connie, why does my crinkles flat??? sa chocolate ba or anything else pa???
Possible reason: They weren’t cold enough when formed into balls. Or they were already nearing room temp when they went into the oven.
hi ms.connie,i tried making crinkles,the taste was good,but i think theres a problem on how it looks like,hehe…not like yours…another question,on the pic why is it that the mixture of egg and sugar is color white,mine turned yellow,is there something wrong with my mixture…tnx a lot…..more power…
Powdered sugar is white, Debbie. I have no idea why yours should turn yellow.
hi ms.connie its me again,im just confused,i mixed the egg with white sugar only,should i put the powdered sugar as well?im sorry….
No, no. The powdered sugar is for dredging the rolled dough already.
now i found it!! i once used a cookbook and followed what the procedure and ingredients asked me, but it turned out to be a chunky cookies, hehe. now what i have to do is to try your recipe, i’m a crinkle-lover, hope this recipe stasify my tastebuds. hehe Thanks!
Hello po.
Ask ko lang po kung may trick ba to make the inside chewy? Kasi naaalala ko po sa Phils. na chewy un mga crinkles na nabibili namin. I made some last year, they turned out na parang tinapay po un loob, though hitsurang crinkles.
May kelangan po pang ihalo, o may time limit po talaga sa pag bake? I was reading your ingredients & the procedure & that’s all I have & exactly did.
BTW, you have a very informative & inspiring website, keep it up!
Thanks po!
It’s in the texture of the batter and the correct temperature.
made some today as wanted to see how my baking will turn out as i plan to give it as christmas gifts… kaso it turned out dry.. na overcook ko siguro? i did not use melted chocolate though, but cocoa powder, and also vegetable oil instead of butter…
hmm gotta try again..
this time with your recipe..teehee..
dear miss connie,
i made your chocolate crinkles and instead of 250 grams of chocolate i use 300 grams of chocolate chips/droplets and omit the almond extract.the crinkles i bake look like flat cookies.i dont know what went wrong,pls help me.
jane
You already said you changed the proportion of the ingredients.
hi po
whole eggs ba dapat,?? not egg whites lang?
HI
Thank you so so much, I just made some and they turned out great. I think I added too much almond extract though, medyo amoy gulaman. Hehe. But super yummy! Thanks again
can i use unsweetened chocolate for this recipe?
You’ll have to adjust the amounts of other ingredients.
thank you for answering my question…
will you help me adjust the amounts of the other ingredients?
You want me to guess? I don’t like doing that.
I already gave the recipe, I answered your question… there are things you’ll have to figure out on your own. That’s how cooking it — discovery.
my crinkles turned out just like the pictures, same goes for the taste (taste like crinkles) but i have some problems with the texture. The inside part is like a cake. I’m expecting a chewy chocolate(something like that) and not a cake like inside..
where did i go wrong?.. may you please help me? thank you very much.