Chocolate Crinkles Recipe is a sweet, chewy, and simply irresistible snacks. It has always been a favorite among Filipino families. No matter the age, Filipinos have this sort of attachment with this chocolate-flavored dessert.
There is no specific account pointing to where the discovery of the chocolate crinkles originated but travelling around the Philippines will serve as an enlightenment as to which city is responsible for embracing the original recipe.
Baguio city - also known as the summer capital of the Philippines- is one of the few cities that continues to produce the delectable cookies. They are often sold in containers which sizes depend on the amount of cookies placed inside. Tourists of the city love buying jars of chocolate crinkles to take home to their loved ones.
Fortunately, not all sweets are bad for the health. There has been a time when chocolate crinkles were used by a government agency known as the FNRI-DOST, or the Food and Nutrition Research Institute, to promote the intake of enough amounts of iron because the cookies are said to contain heaps of the mineral. The cookies were then given to Filipino kids to have as snacks during their break from school, and parents were advised to pack their children’s meal along with the cookies to serve as a dessert.
Chocolate crinkles may be enjoyed at any time of the day, but they are mostly consumed during morning or afternoon breaks as snacks. They taste perfect when paired with a hot cup of tea or coffee.
The appearance of the cookies is easily distinguishable because of its chocolate-colored base and whitish, powdery effect because of the sprinkled powdered sugar. They smell like pure chocolate, especially once they are taken out fresh from the oven. Chocolate crinkles usually have a little-but-not-too-hard exterior, but once you start taking a bite of the cookie, the softness and chewiness of the inside will be all that you will be feeling.
Chocolate Crinkles Recipe
- 1 cup cocoa powder
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 4 eggs
- ½ cup vegetable oil
- 2 tsp vanilla essence
- 1 tsp salt
- 2 tsp baking powder
- 1 cup confectionary sugar
- In a bowl, combine the cocoa powder and sugar.
- Pour the vegetables oil and beat until it comes together.
- Add the eggs, one at a time and mix it again.
- Add the vanilla essence.
- In a separate bowl, combine the all purpose flour, baking soda and salt.
- Mix the dry ingredients with the cocoa mixture.
- Cover and chill in the refrigerator for about 4 hours.
- Pre-heat the oven at 170 degree Celsius.
- Using an ice cream scooper, scoop the dough and make a round shape. Roll it into 1 inch size balls using your hands.
- Coat the dough with confectionery sugar.
- Arrange it in a baking tray with ½ inch apart.
- Bake it for 10-12 minutes. Let it cool down for 3 minutes before transferring to a wire rack.
- Put it in an air-tight container to store up to one week.