 | |
| Type | Cookie |
|---|---|
| Course | Dessert,merienda, orsnack |
| Place of origin | Saint Paul, Minnesota |
| Created by | Helen Fredell |
| Invented | early 1950s |
| Serving temperature | Warm, room temperature |
Chocolate crinkles are a type ofChristmas cookie that have a chewy,brownie-like interior and a crisp exterior. They are covered inpowdered sugar and primarily taste of chocolate.[1]
Chocolate crinkles may be made fromcocoa powder orchocolate. Before baking, chocolate crinkles are typically refrigerated to prevent the dough being too sticky during handling.[1] As they are baked, the surface breaks and the powdered sugar coating falls into cracks, an effect which gives the cookie its name.[2] They are also known asblack and whites andcookies in the snow. The powdered sugar's resemblance to snow has been credited as responsible for the cookie's popularity at Christmas.[1]
The first recipe for a chocolate crinkle was published in aBetty Crocker cookbook in the early 1950s; it credits a Helen Fredell fromSaint Paul, Minnesota for its creation. Today chocolate crinkles are most popular in thePhilippines where they are eaten year round. There, they have been the subject of research by theDepartment of Science and Technology into whether the cookies can befortified with iron.[3] Chocolate crinkles have repeatedly been the most searched cookies of varying states during theChristmas season inGoogle Trends data.[4][5]
Variants include substituting thevanilla usually included forpeppermint to invoke a flavour associated with Christmas. Chocolate crinkles with a coarser texture are achieved by usinggranulated sugar rather than powdered sugar.[1] In the Philippines, a variant named ube crinkles are made by substituting chocolate flavours forpurple yam.[6]
