Fudge Chocolate Crinkles Recipes

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FUDGY CHOCOLATE CRINKLES



Fudgy Chocolate Crinkles image

These are more chocolatey than most, due to a mistake on my part (I accidentally used 50% more chocolate than the recipe called for), but I got so many raves from my Christmas cookie recipients, that I decided to make the error part of the recipe. All you chocolholics out there, enjoy! Prep time includes time for the dough to chill.

Provided by caetb

Categories     Dessert

Time 3h12m

Yield 60 cookies

Number Of Ingredients 9

1 (12 ounce) bag chocolate chips
1/2 cup butter
2/3 cup sugar
3 eggs
2 teaspoons vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
1 2/3 cups flour
confectioners' sugar

Steps:

  • Preheat oven to 325.
  • Melt butter and chocolate chips together in a saucepan over medium-low heat or in the microwave, until the butter melts.
  • Remove from heat and stir until the chocolate melts and the mixture is smooth.
  • In the bowl of a mixer, beat together the sugar, eggs and vanilla.
  • Stir in the chocolate mixture.
  • Stir in the flour, baking soda and salt.
  • Chill the dough for 2-3 hours or overnight.
  • Pour approximately a cup of confectioners sugar into a shallow bowl.
  • Roll 1 1/4 inch diameter balls of dough (a heaping teaspoon) and drop the balls into the bowl of confectioners sugar.
  • Working with 4-5 at a time, shake the bowl until the balls are completely coated and place them on a greased or parchment-lined cookie sheet.
  • Leave about 1 1/2 inches between balls.
  • Bake for 10-12 minutes.
  • The cookies will flatten out and the surface will crack.
  • Cool on wire racks.
  • After the cookies have cooled, I like to shake a little extra sugar on top using a sifter or a small strainer.

Nutrition Facts : Calories 66.1, Fat 3.5, SaturatedFat 2.1, Cholesterol 14.6, Sodium 27.8, Carbohydrate 8.5, Fiber 0.4, Sugar 5.4, Protein 0.9

FUDGY CHOCOLATE CRINKLE COOKIES



Fudgy Chocolate Crinkle Cookies image

Melt-in-your-mouth Chocolate Crinkle Cookies are like little bites of heaven! Rolled in a thick layer of powdered sugar, each snowy-white cookie crackles to reveal a dark, fudgy interior.

Provided by Shelly | Cookies & Cups

Categories     Cookies

Number Of Ingredients 10

1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 cup vegetable oil
1 large egg, plus 1 egg yolk
2 teaspoons vanilla extract
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup all-purpose flour
1/2 cup mini chocolate chips
3/4 cup powdered sugar

Steps:

  • In a large mixing bowl whisk together the granulated sugar, cocoa powder, oil, egg, egg yolk, and vanilla until smooth. Stir in the baking powder and salt and mix until incorporated.
  • Fold in the flour until combined and stir in the chocolate chips. Cover the bowl with plastic wrap and chill for 4 hours, or overnight until completely chilled.
  • Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
  • Place the powdered sugar in a small bowl. Set aside.
  • Using a medium (2- tablespoon) cookie scoop portion out the dough and roll it into a ball. Place the dough ball into the powdered sugar and coat generously. Place the coated ball onto the prepared baking sheet 2- inches apart. Repeat with remaining dough.
  • Bake for 9 - 11 minutes until just set and the cookies have crackled tops. The cookies will seem slightly soft, this is ok . Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

CHOCOLATE CRINKLES II



Chocolate Crinkles II image

Chocolate cookies coated in confectioners' sugar...very good!

Provided by Dawn

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 5h

Yield 72

Number Of Ingredients 9

1 cup unsweetened cocoa powder
2 cups white sugar
½ cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup confectioners' sugar

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.

Nutrition Facts : Calories 58 calories, Carbohydrate 9.8 g, Cholesterol 10.3 mg, Fat 2 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0.4 g, Sodium 33.9 mg, Sugar 6.4 g

CAKE MIX FUDGE CRINKLE COOKIES



Cake Mix Fudge Crinkle Cookies image

Have cake mix? Make cookies! It's easy to make classic chocolate crinkle cookies with a mix.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 30

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1/3 cup vegetable oil
2 eggs
1 teaspoon vanilla
Powdered sugar

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick cookie sheets). In large bowl, stir dry cake mix, oil, eggs and vanilla with spoon until dough forms.
  • Refrigerate dough 15 to 30 minutes, or as needed for easier handling. Shape dough into 1-inch balls. Roll balls in powdered sugar. On ungreased cookie sheets, place balls about 2 inches apart.
  • Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered.

Nutrition Facts : Calories 90, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 125 mg, Sugar 8 g, TransFat 0 g

CAROLINE'S CHOCOLATE FUDGE FROSTING



Caroline's Chocolate Fudge Frosting image

If you are looking for a good fudgy frosting for cake or cupcakes, this quick and easy recipe is the one you need.

Provided by Carrie Reynolds

Categories     Desserts     Frostings and Icings     Chocolate

Time 35m

Yield 12

Number Of Ingredients 5

½ cup butter
3 (1 ounce) squares unsweetened chocolate
1 pound confectioners' sugar
½ teaspoon vanilla extract
¾ cup milk

Steps:

  • Melt chocolate and butter in the microwave, or in the top of a double boiler. In a large bowl, combine confectioners' sugar, vanilla and 1/2 cup of the milk. Blend in the melted chocolate mixture. Add remaining milk, a little at a time, until desired consistency is achieved.
  • Let stand until spreadable (frosting will thicken as it cools).

Nutrition Facts : Calories 258.2 calories, Carbohydrate 40.5 g, Cholesterol 21.6 mg, Fat 11.7 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 7.3 g, Sodium 62.8 mg, Sugar 37.8 g

FUDGE CRINKLES (A GREAT 4 INGREDIENT CAKE MIX COOKIE)



Fudge Crinkles (A Great 4 Ingredient Cake Mix Cookie) image

These are chewy, fudgy, SUPER EASY cookies that you can probably make right now! I have watched these disappear time and again and everyone is always asking for the recipe. It is almost embarrassing to give it out, it is that easy :) Enjoy! (12/14/06: I wanted to add that Betty Crocker has updated this recipe by adding 1 tsp. vanilla extract, but I don't want to change the original recipe.) *12/22/07: Please see my tips at the end of the recipe! **12/23/08: Betty Crocker has now added a version of the same exact recipe in which the cookie dough balls are rolled in granulated sugar instead of powdered sugar. I've tried this and they're also very good.

Provided by Karen..

Categories     Dessert

Time 15m

Yield 30-48 cookies

Number Of Ingredients 4

1 (18 1/4 ounce) box devil's food cake mix (Betty Crocker Super Moist suggested)
1/2 cup vegetable oil
2 large eggs
confectioners' sugar or granulated sugar, for rolling

Steps:

  • Preheat oven to 350°.
  • Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
  • Dust hands with confectioners' sugar and shape dough into 1" balls.
  • Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
  • Bake for 8-10 minutes or until center is JUST SET.
  • Remove from pans after a minute or so and cool on wire racks.
  • *My Notes*:.
  • I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best.
  • I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread -- I wouldn't suggest it, they really don't need extra oil.
  • Another way to keep them nice and thick and to get the most "crinkled" or "crackled" look is to make them bigger. When I roll them at about 1.5 inches they look prettier.
  • And my best tip: My confectioners' sugar was consistently being absorbed by the dough. The last time I baked them, I rolled them into balls without rolling in the sugar and let them "dry" for a few minutes. Then I rolled them in sugar and baked. These came out with a nice coating of sugar that didn't disappear.

CHOCOLATE CRINKLE COOKIES



Chocolate Crinkle Cookies image

When I baked this moist, fudgy chocolate crinkle cookie recipe for the first time, my three preschool children went wild over them! But I like them because they're lower in fat and easy to mix and bake. -Maria Groff, Ephrata, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 3-1/2 dozen.

Number Of Ingredients 10

2 cups semisweet chocolate chips, divided
2 tablespoons butter, softened
1 cup sugar
2 large egg whites, room temperature
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup water
1/2 cup confectioners' sugar

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.

Nutrition Facts : Calories 85 calories, Fat 3g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 39mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

CHOCOLATE FUDGE CRINKLE BISCUITS



Chocolate fudge crinkle biscuits image

Use storecupboard ingredients to make these moreish chocolate fudge crinkle biscuits. They make the perfect partner to a coffee as an afternoon treat

Provided by Anamaria Cook

Categories     Afternoon tea, Treat

Time 30m

Yield Makes 35-40 mini biscuits

Number Of Ingredients 7

60g cocoa powder, sieved
200g caster sugar
60ml vegetable oil
2 large eggs
180g plain flour
1 tsp baking powder
70g icing sugar

Steps:

  • Mix the cocoa, caster sugar and oil together. Add the eggs one at a time, whisking until fully combined.
  • Stir the flour, baking powder and a pinch of salt together in a separate bowl, then add to the cocoa mixture and mix until a soft dough forms. If it feels soft, transfer to the fridge and chill for 1 hr. Heat the oven to 190C/170C fan/gas 5. Tip the icing sugar into a shallow dish. Form a heaped teaspoon of the dough into a ball, then roll in the sugar to coat. Repeat with the remaining dough, then put, evenly spaced, on a baking tray lined with baking parchment.
  • Bake in the centre of the oven for 10 mins - they will firm up as they cool. Transfer to a wire rack and leave to cool. Will keep for four days in a biscuit tin.

Nutrition Facts : Calories 67 calories, Fat 2 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium

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