How to make Chocolate Crinkle Cookies
Chocolate Crinkle Cookies are so festive looking. Fudgy on the inside with a delicate crunch to the outside. Roll in powdered sugar and they puff as they bake.
Equipment
- Baking (cookie) sheet
Ingredients
- 4 ounces unsweetened chocolate coarsely chopped
- ½ cup oil I use mild olive oil or grapeseed oil
- 2 cups granulated sugar (400g)
- 4 eggs at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (275g) I like King Arthur
- 2 teaspoons baking powder
- ½ teaspoons salt
- ¾ approximate confectioners sugar
Instructions
- Place the chocolate in a large microwave-safe bowl (we are going to make the recipe in this bowl, saving us dishes) and put into the microwave. Cook at 50% power for 2 minutes, stir. Chocolate does not melt melt in the microwave, it holds it's shape so you have to stir to see where it is in its cooking process. If not melted completely, place back into the microwave and microwave at 50% power in 30-second intervals until you have a velvety smooth chocolate mixture. Set the mixture aside to cool slightly.
- Once the chocolate has cooled but is still soft, add the oil and mix with a hand mixer until well incorporated. Add the sugar and mix until smooth, then add the eggs one at a time, mixing them in along with the vanilla extract.
- Sift together the flour, baking powder, and salt. Slowly add to the wet ingredients and mix until just combined. The dough will be sticky. Cover and refrigerate for at least 3 hours.
- Heat oven to 350°F (177ºC)Prepare cookie sheets by either greasing them well, using parchment paper or a Silpat silicone cooking sheet (I love these, some even show you your spacing). Using a heaping teaspoon or small (1-inch) ice cream scoop, scoop the dough and roll between your hands into a ball. Once all the cookies have been made, drop in the powdered sugar and roll until completely covered; space two inches apart on your cookie sheet. Bake 10 - 12 minutes, or until puffed and just set. Remove to wire racks to cool. Store covered in airtight containers.
Notes
This recipe has been modified from the Betty Crocker cookbook. It does take at least 3 hours to firm up the dough, but can be held overnight.
The best practice is to weigh you flour for baking.
It is best to form all the cookies and then roll them in the powdered sugar.
You can use a flavored oil, orange is good, as a part of the oil. I would use half and half.
Nutrition
Serving: 1 cookieSodium: 43mgFiber: 1gCholesterol: 16mgCalories: 86kcalPolyunsaturated Fat: 2gSaturated Fat: 1gFat: 4gProtein: 1gCarbohydrates: 13g
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