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.

HEAVENLY CHOCOLATE CRINKLES

Steps:

• 1. Preheat oven to 325 degrees. Line baking sheets with parchment. The last 2 ingredients, the white and powdered sugar will each go in its own bowl for rolling the cookies in before they bake. Do it now and you can set it aside.
• 2. Whisk together the flour, cocoa, baking powder, baking soda and salt in a bowl.
• 3. Whisk the brown sugar, eggs, espresso powder and vanilla in another large bowl. Combine the chopped chocolate and butter in a microwave safe bowl and microwave at 50 percent powder for 2-3 minutes, stirring occasionally, until melted.
• 4. Whisk the chocolate mixture into the egg mixture, blending them together in holy matrimony. Fold in the flour until there are no streaks of dry remaining. Let the dough sit at room temp for 10 minutes to soak up the atmosphere and get used to its oneness with the universe. (Its getting late, I'm may be getting a little goofy. Forgive).
• 5. Now, the oven is hot, your sugars are in their bowls and you have the cookie dough sitting there poised for action. Your hands are clean, yes? Now take a small ball of dough, not too small, perhaps a heaping tablespoon, and roll it up gingerly. It will be a tad sticky. If fact the first time I made them, I chilled the dough for 10 minutes or so. But it was all good even unchilled. I test baked a pair of cookies and they were perfect. Take a ball of dough and roll it in the white granulated sugar. Once covered, roll in the powdered sugar, perhaps using a spoon to swish it about. Lay the cookies on a cookie sheet. They do not spread much, but puff beautifully.
• 6. The directions say to bake 12 minutes, but their cookies were bigger than mine. You still want it to look a bit moist in the cracks and crevices. So about 10 and then check. They will be crinkly and cracked, soft and yet with a bit of crust on the outside. Perfect chocolate cookies! Cool right on the cookie sheet if you can or slide the parchment carefully on the cooling rack.

CHOCOLATE CRINKLES I

Steps:

• Melt butter and chocolate either in a microwave or over low heat on the stove. Allow to cool slightly.
• Stir in remaining ingredients, except powdered sugar. Mix well.
• Cover dough and chill for 30 minutes.
• Preheat oven to 300 degrees F (150 degrees C).
• Shape dough into 1 inch balls. Roll in powdered sugar to coat heavily. Place 2 inches apart on an ungreased cookie sheet. Bake for 15 to 18 minutes or until edges are set. Remove from cookie sheet and cool on rack.

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 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.