Heavenly Chocolate Crinkles Recipes

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 CRINKLES

Steps:

• In a medium bowl, mix together the cocoa powder, sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla.
• In another bowl combine the flour, baking powder, and salt. Stir flour mixture into the cocoa mixture.
• Cover dough bowl with plastic wrap, put in refrigerator, and chill for at least 4 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Line cookie sheets with parchment paper.
• Roll the dough into one inch balls (a number 50 size scoop works well). Coat each ball in powdered sugar before placing onto parchment-lined cookie sheets.
• Bake in preheated 350 degrees F oven for 10 to 12 minutes. Let the cooked cookies stand on the cookie sheet for at least 1 minute before transferring to wire racks to cool.

CHOCOLATE CRINKLES

Steps:

• Over a pot filled with 2 inches of simmering water, place a metal or glass bowl and add butter. Stir until melted halfway and add chopped bittersweet chocolate. Stir until just melted and remove from heat. Set aside.
• Whip eggs with sugar, vanilla and espresso powder with electric beaters or in a mixer fitted with the whisk attachment, until pale and thick, about 5 minutes. In a separate bowl, combine flour, baking powder and salt.
• Whisk melted chocolate into egg mixture until incorporated. Whisk in flour mixture and stir in white chocolate chunks. Cover batter with plastic and chill for at least 4 hours before baking.
• Preheat oven to 325 F.
• Spoon cookie dough by tablespoonfuls (or teaspoonfuls for dainty cookies) and roll gently to shape into a ball. Roll cookie in icing sugar and place on a parchment-lined or greased cookie sheet, leaving 2 inches between cookies.
• Bake for 18-20 minutes. To test doneness, lift a cookie off the tray - if it comes off cleanly, then cookies are done.
• Cool cookies before storing. Cookies will keep up to a week at room temperature in an airtight container. Batter also freezes well.

CHOCOLATE CRINKLE COOKIES

Steps:

• In a large microwave safe mixing bowl, melt baking chocolate according to package instructions. Cool slightly.
• Add granulated sugar and oil. Mix by hand until combined.
• Add eggs, one at a time, until fully incorporated.
• Add flour, baking powder and salt. Mix by hand until no flour streaks can be seen. Do not overmix. Cover with plastic wrap and refrigerate atleast 2 hours, or until dough is completely chilled.
• When the dough is ready, preheat oven to 350. Line baking sheet with parchment paper. Set aside.
• Put powdered sugar in a small mixing bowl. Lightly dust your hands with powdered sugar.
• Using a teaspoon or very small cookie scoop, scoop a small amount of dough into your hand, about a Tablespooon, and roll it into a ball. It should be no bigger than 1 inch in diameter.
• Drop the ball of dough into the powdered sugar and roll until covered.
• Place on parchment lined cookie sheet. Leaving space for the cookies to spread, about 2 inches. Repeat until all cookies are formed.
• Bake for 10-12 minutes, or until edges are set. Cookies will appear slightly soft in the centers. Don't overbake.
• Cool on baking sheet for 5 minutes and then transfer to a wire cooling rack to finish cooling.