Chocolate Crinkle Cookies

What is a Chocolate Crinkle Cookies? Chocolate Creme Cookies are a great blast to create.

Not only that, but if you have young children around, they will absolutely love helping make these cookies. All they need to do is put chocolate chips in their cookie dough.

They then just spread on a little more powdered sugar, like Russian Tea Cakes, and roll the dough into small bite-size balls. These Chocolate Crinkle Cookies are so yummy I could eat them right now.

I know you’re like me and only buy the best stuff. So, what are you waiting for.

Let’s get cooking. Use a 9 inch round cake pan, and line it with wax paper.

Line the bottom of the pan with chocolate and let the girls dig in and start their chocolate treat. My little daughter and I have been making chocolate crinkle cookies for years.

My favorite is the fudge-coated ones, but you can’t go wrong with any of them. When my daughter wanted to pass a chocolate fudge birthday party on to her best friend, I knew I had to whip up something for her just for the party. After all, without the right recipe, who knows what would have happened at this special occasion?

Chocolate Crinkle Cookies

Recipe by TiffanieCourse: Appetizers & SnacksCuisine: AmericanDifficulty: Easy
Servings

50

servings
Prep time

30

minutes
Cooking time

13

minutes

Ingredients

  • 1 cup natural unsweetened cocoa powder

  • 1 1/2 cups white granulated sugar

  • 1/2 cup vegetable oil

  • 4 large eggs

  • 2 teaspoons vanilla extract

  • 2 cups all purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon espresso powder (optional)

  • 1/2 teaspoon kosher salt

  • 1 cup powdered sugar

Directions

  • Beat together the cocoa powder, white sugar, and vegetable oil:
    In the bowl of an electric mixer fitted with the paddle attachment (or beat by hand with a wooden spoon) beat together the cocoa powder, white sugar, and vegetable oil until it comes together into a shiny, gritty, black dough of sorts.
  • Add the eggs, one at a time, and then the vanilla:
    Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla and beat in thoroughly.
  • Whisk together the flour, baking powder, salt, and espresso powder:
    In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder if using.
  • Beat the dry ingredients into cocoa oil mix:
    Mix into the chocolate mixture on low speed until just combined. Do not over-beat.
  • Cover and chill:
    Cover the dough with plastic wrap and chill the dough for four hours or overnight.
  • Preheat the oven and prepare the baking sheets:
    Preheat the oven to 350°F and line two baking sheets with parchment paper. Place the powdered sugar in a wide bowl.
  • Roll the cookies:
    Using a rounded teaspoon, scoop out clumps of the chilled dough and roll them into 1-inch (2.5 cm) sized balls using your hands. Do several at a time and drop them into the powdered sugar as you go. The dough will be quite sticky, so it’s useful to roll the dough in batches.
    Roll the balls in the powdered sugar and place on the cookie sheets spaced a few inches apart. (You should be able to get 12 to 16 on each sheet).
  • Bake:
    Bake at 350°F for 10 to 13 minutes. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely. Repeat with any remaining batter.

Notes

  • If you want, you can jazzify these cookies in a number of ways. Add some cinnamon to powdered sugar. Roll the cookies around in colored sprinkles or sugars.
  • For something a little more exotic, pulse the powdered sugar in a food processor with 2 teaspoons of Earl Grey, chai tea, or matcha powder.
  • Cook time is for each sheet of cookies. You will cook 3 or 4 sheets with these recipe.

Reference : simplyrecipes.

 

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