Chocolate Crinkle Cookies
This cookie recipe is near and dear to my heart because it comes from my grandma’s recipe box. I’m always amazed at the strong connection between taste and smell and memory. It seriously fascinates me; I had six tabs open in my browser at once reading about it. These vivid memories are connected to emotions more than information. They recall a feeling, time, or a location. So cool.
The smell of a box of crayons takes me back to the first day of school. The taste of my mom’s meatloaf reminds me of breaks home from college. One bite of these cookies and I am at my aunt’s house on Christmas Eve, surrounded by warmth and laughter and family.
I guess this is one reason that making good food is so important to me. When I serve it to my family or friends, it is more about a platter of meatloaf or a plate of cookies. It is creating experiences and connecting memories. Kind of like a gift that can keep on giving.
These cookies have a slightly crisp, crunchy exterior and a rich chocolaty, chewy interior. The ingredient list is short, which is great, especially around the holidays. The only change I made to the original recipe was to change the oil from canola to coconut. Either works, but I love the lighter result and hint of coconut flavor.
Tuck these cookies into gift bags, bring them to a party, or wait until the kids are in bed and enjoy a short stack with a cup of hot Chai tea. Yum. Any option will be a big hit. Hey, resolutions are for January. Cookies are for December. Enjoy!
Chocolate Crinkle Cookies
Makes 32 cookies
2 c. sugar
1/2 c. coconut oil
2 t. vanilla extract
4 oz. unsweetened chocolate, melted & cooled
2 c. flour
2 t. baking powder
1/2 t. salt
1 c. powdered sugar
- In the bowl of a stand mixer (or by hand), combine the sugar, oil, vanilla, and unsweetened chocolate. Add eggs one at a time, combining after each one.
- Add flour, baking powder, and salt. Mix until combined.
- Chill dough until slightly firm. Roll into balls. Roll each ball in powdered sugar before placing on baking sheets lined with parchment paper. Bake at 350-degrees for 10-12 minutes.
I love Nutiva Organic Extra Virgin Coconut Oil. Amazon offers 2 15-oz. containers for around $15. Costco also carries coconut oil at a great price! This can be subbed for so many oil choices. I love to use it for baking sweeter items, greasing muffin tins and more.
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Oh, just finished reading and answered my own question!!
Can I make these with an oil other than coconut, like regular vegetable oil? Would the proportion be the same? Thanks for all the great looking cookie recipes!!
Shelly M says
Oh my, these are heavenly! Thank you for posting this simply delicious recipe. Merry Christmas!!
I’m going to try these with a Gluten Free flour. I’ll let you know how they turn out.
Please do! I tried my Gran’s chocolate drop cookie recipe with the Pamela’s blend with less-than-stellar results.
Does the coconut oil make the cookies taste or smell like coconut?
“Either works, but I love the lighter result and hint of coconut flavor.”
From the article.
I imagine how strong the flavor or odor is would depend on how processed your coconut oil is. I know there are different kinds. Mine doesn’t have any odor at all.