Moist Chocolate Crinkles Recipe Recipe For Chicken

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CHOCOLATE CRINKLES



Chocolate Crinkles image

Although these aren't exactly the recipe we used at Cookies By Design (it would be wrong for me to give that out), it's very close and they taste exactly the same: absolutely wonderful! :) And so easy to make, too! My husband made these last year for his annual cookie tin gifts, and they were very popular. Makes about 72 cookies. These are different from most of the recipes you'll find for chocolate crinkles in that they use cocoa powder rather than baking chocolate or liquid forms of chocolate (kind of nice, actually... no messy melted chocolate all over the kitchen! *chuckle*).

Provided by Julesong

Categories     Dessert

Time 32m

Yield 72 serving(s)

Number Of Ingredients 10

1 cup unsweetened cocoa powder
2 cups granulated sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons pure vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar
parchment paper

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 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

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

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