Classic Chocolate Crinkle Cookies Recipes

CHOCOLATE CRINKLE COOKIES

Steps:

• In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
• Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
• Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
• Bake 9 to 11 minutes or until edges are set. Immediately remove from cookie sheets to cooling racks.

CLASSIC CHOCOLATE CRINKLE COOKIES RECIPE

Steps:

• Mix together the melted chocolate, white sugar, oil and vanilla in a large bowl.
• Stir in the eggs one at a time, incorporating each thoroughly before adding the next.
• Stir in flour, baking powder and salt.
• Cover and refrigerate for at least 3 hours.
• Heat oven to 350 degrees
• Grease a cookie sheet, then scoop teaspoon size amounts of dough, rolling each into a ball.
• Drop each cookie dough ball into powdered sugar, rolling around to make sure that they are coated well.
• Bake 10-12 minutes until almost no imprint remains when touched lightly in the middle - watch them fairly carefully! These can over bake easily!
• Immediately remove from cookie sheet to cooling rack.

CHOCOLATE CRINKLES II

Steps:

• In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
• Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

CHOCOLATE CRINKLE COOKIES

Steps:

• In a medium mixing bowl whisk together flour, baking powder and salt, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar and oil.
• Mix in cocoa powder and blend well. Beat in eggs and vanilla.
• Add in flour mixture and mix until blended. Cover dough and freeze for 45 - 60 minutes or refrigerate overnight (until it isn't too sticky to work with).
• The following day preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone liners.
• Place powdered sugar in a small mixing bowl.
• Remove about 1/4 of the dough from the refrigerator at a time to work with and let remaining chill.
• Scoop dough out and shape into balls about 1-inch each. Roll in powdered sugar then place on prepared baking sheet spacing them 2-inches apart.
• Bake in preheated oven 10 - 13 minutes until nearly set - they should be soft when touched and should appear slightly under-baked.
• Cool on baking sheet several minutes then transfer to a wire rack to cool.
• Store cookies in an airtight container once they are nearly cool. Repeat process with remaining dough.

CHOCOLATE CRINKLE COOKIES

Steps:

• In a microwave, melt 1 cup chocolate chips. Stir until smooth; set aside. Beat butter and sugar until crumbly, about 2 minutes. Add egg whites and vanilla; beat well. Stir in melted chocolate. , In another bowl, whisk together flour, baking powder and salt; gradually add to butter mixture alternately with water. Stir in remaining chocolate chips. Refrigerate, covered, until easy to handle, about 2 hours., Preheat oven to 350°. Shape dough into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake until set, 10-12 minutes. Remove to wire racks to cool.