Chocolate crinkles are chocolate cookie dough rolled in powdered sugar and baked to perfection. It should be moist and kind of gooey in the inside while crisp on the outside. These remind me of Christmas and Thanksgiving. Time flies fast. It is only a week to go before Thanksgiving.
My children love to eat chocolate. They like mini brownies and chocolate cupcakes. We sometimes have chocolate cookies on special occasions. I try my best to limit their sugar and chocolate consumption. There is a bit of leniency on my part during the holidays as long as they brush their teeth after every meal.
These chocolate crinkles should last for 3 days. It means that a new batch of cookies needs to be baked next week for the Thanksgiving table. It is a good thing because there will be a lot of people that I can share these with. I am thankful for newly baked Choco crinkles because these are like my family: warm, sweet, and delightful.
Let me share some pointers when preparing chocolate crinkle cookies. Make sure to use the exact ingredient listed in the recipe below and follow each step. The baking time may vary because not all ovens are made the same way. Perform the toothpick test to see if the cookie is done. This is an important check to prevent the cookies from getting burnt.
I hope that this recipe gave you an idea on how to make chocolate crinkles. Please send me a comment for suggestions and feedback.
- ¾ cup Cocoa powder
- 2⅓ cups all-purpose flour
- 2 cups granulated white sugar
- ¾ cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- ⅓ cup powdered sugar
- 2 teaspoons baking powder
- ½ teaspoon fine salt
- Combine all-purpose flour, cocoa powder, baking powder, and salt in a bowl. Mix together using a wire whisk. Set aside.
- Pour oil and add the granulated white sugar in a clean bowl.Beat using a hand blender (or stand mixer). Add the eggs and vanilla extract while beating.
- Gradually add the flour mixture while beating and continue to beat until all the ingredients are well incorporated.
- Cover the bowl with a cling wrap. Refrigerate for 8 hours or overnight.
- Preheat oven to 350F. Scoop 1 tablespoon of mixture and roll it into a ball. Roll the ball in a plate with powdered sugar.
- Put a parchment paper over a baking tray or cookie sheet. Arrange the coated balls o the baking tray with enough space apart.
- Bake for 10 to 11 minutes.
- Remove from the oven and let it cool down by placing in a wire rack.