Quick 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.

CHOCOLATE CRINKLE COOKIES

Steps:

• In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
• Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
• Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
• Bake 9 to 11 minutes or until edges are set. Immediately remove from cookie sheets to cooling racks.

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 CRINKLE COOKIES

Steps:

• Sift together the flour and baking powder; set aside. In a medium bowl, stir chocolate into melted butter until melted and smooth. Mix in the sugar, eggs and vanilla. Gradually blend in the sifted ingredients. Stir in the chocolate chips. Cover dough and chill for at least 2 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line them with parchment paper. Roll the chilled dough into 1 inch balls and roll each ball in confectioners' sugar. Place cookies 2 inches apart onto the prepared cookie sheets.
• Bake for 9 to 12 minutes in the preheated oven, until the tops are cracked. Remove from cookie sheets to cool on wire racks.

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.

QUICK CHOCOLATE CRINKLES

Steps:

• Mix together by hand the mix and cool whip.
• DOUGH WILL BE VERY THICK AND STICKY.
• Drop by large teaspoons in powdered sugar.
• (I always use a spoon and a knife and a cereal type bowl with powdered sugar fairly deep) Roll into balls covering with the sugar.
• Place on cookie sheet.
• Bake at 350°F for 10 minutes.
• Watch carefully you want them to be loose looking.
• Don't over bake.
• Cool slightly before removing from cookie sheet.

FUDGY CHOCOLATE CRINKLES

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.

CHOCOLATE CRINKLES

Steps:

• Mix sugar and oil.
• Mix in cocoa.
• Beat in eggs and vanilla.
• Mix flour, salt, and baking powder and mix into cocoa mixture.
• Cover and chill for at least 2 hours.
• Heat oven to 350.
• Use cookie scoop to make into balls.
• Roll in powders sugar. Make sure they are well coated.
• Place on parchment paper, 2 inches apart.
• Bake 12 minutes.
• Remove to wire rack.