Grandma's Cookies: Chocolate Krinkles

by - 9:08:00 PM

It's officially baking season. Well, at our house baking season is every season, let's be honest. But, now, we can come out and admit just how much we bake (read: nearly every day).

Anyway, what is it about the holidays that have me absolutely itching to make "grandma's treats?" Because I am. So, I do.

These cookies are some I remember coming from Grandma Harrison's kitchen when I was a wee one (insert extensive "awww...." here). Don't ask why we spell it 'Krinkles' rather than 'Crinkles' because I just don't know. Leave it to the Harrisons.

These are perfectly chocolaty and chewy without being overly sweet. Honestly, I had forgotten about this recipe (since last year, anyway) until we needed a treat to share with friends at the last minute on a Sunday afternoon. D. suggested them, and for some reason the suggestion rang perfection to my ears. And they were. They are, perfection. (maybe my nostalgia plays into this a little, but judging from everyone else's reviews they are pretty great.)

Enter this classic recipe. Let me share it with you:



Grandma Harrison's Chocolate Krinkles:

Mix and set aside:

  • 2 C. Flour
  • 1/2 tsp. Salt
  • 2 tsp. Baking Powder

Cream together:

  • 3/4 C. Oil
  • 2 C. Sugar
  • 3/4 C. Cocoa Powder
  • 2 tsp. Vanilla
Add 4 eggs (one at a time, beating after each one)

Combine with dry ingredients. 

Chill for at least 20 minutes (2 hours, if you have time. The longer the better.)

Roll into 1" balls, then roll balls in powdered sugar to coat. 

Place on a greased cookie sheet. 

Bake at 350* for (about) 10 minutes.

Best served with a gigantic glass of cold milk (you know, if that's your thing. but, i recommend it.)

(side note (and probably common knowledge), all cookies i bake under cooked. then let them cool on the pan for 2-5 minutes. then transfer to a cooling rack. because, really, i love a soft, chewy cookie.)

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