Ingredients
-
1
-
2
-
1/2
-
4
-
2
-
2
-
2
-
1/2
-
1/2
-
-
-
-
-
-
Directions
Chocolate Crinkles,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 youll 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*).,Made these for a Christmas cookie exchange and they’ve turned out perfectly. Stuck exactly to recipe except: 1. Chilled dough overnight (out of convenience) 2. Subbed peppermint oil for vanilla. They turned out absolutely divine. Fudgey and sweet and Christmasey.,Can use canola oil instead of vegetable oil?
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Steps
|
1
Done
|
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. |
|
2
Done
|
in Another Bowl Combine the Flour, Baking Powder, and Salt. Stir Flour Mixture Into the Cocoa Mixture. |
|
3
Done
|
Cover Dough Bowl With Plastic Wrap, Put in Refrigerator, and Chill For at Least 4 Hours. |
|
4
Done
|
Preheat Oven to 350 Degrees F (175 Degrees C). |
|
5
Done
|
Line Cookie Sheets With Parchment Paper. |
|
6
Done
|
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. |
|
7
Done
|
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. |
