Chocolate Crinkles

Chocolate Crinkles – yrcg

 I found this recipe on one of my favorite cooking blogs ; www.simplyrecipes.com . I was searching for a new chocolate cookie recipe for our cookie exchange and these looked like those little sugar-coated wedding cookies you find at this time of the year but were chocolate and for a chocoholic like me that was all it took to try this one out.

CHOCOLATE CRINKLES – Inspired by Simply Recipes

Ingredients

1 cup unsweetened cocoa powder ( I used Hersheys Special Dark ) that’s what was in my pantry

1 1/2 cups white sugar

1/2 cup vegetable oil ( like Crisco)

4 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1/2 teaspoon salt

1 cup powdered sugar ( for rolling)

Method

In a bowl of an electric mixer with paddle attachment ( you can also do by hand with wooden spoon) beat together the cocoa powder, sugar and vegetable oil until it comes together into a shiny, gritty, black dough of sorts. Add the eggs, one at a time , mixing for 30 seconds each time. Add the vanilla and beat in thoroughly. In a separate bowl , whisk together the flour, baking powder and salt. Mix into the chocolate mixture on low-speed until just combined. DO NOT OVERBEAT. Cover the dough with plastic wrap and chill dough for four hours or overnight. Don’t you just love make ahead dough?!

When ready to bake. Preheat oven to 350 degrees. Line baking sheets with parchment paper. Get the powdered sugar ready in a shallow bowl for rolling.  Scoop out rounded teaspoons full of dough, using your hands roll into 1-inch size balls and drop into the powdered sugar and roll the dough balls to coat on all sides and place on prepared cookie sheets. You will be able to fit 12 to 15 balls on a regular size cookie sheet. I rolled 15 at a time and then finished rolling then in the sugar and placed on the cookie sheets as your hands will get really black from the cookie dough! That’s also when your phone will ring, ask me how I know!

Bake the cookies for 10-12 minutes and allow to cool on the cookie sheets for a couple of minutes before transferring to wire rack to cool completely.

Yield: Approx 50 cookies. I got 55 which was perfect for doing a quality control check.

Verdict: Rod, Jr and I all had to be sure they were good enough for the cookie exchange. ; )  These are excellent. More like a soft cookie-brownie and not real sweet. Holds up well to being placed in containers with other cookies. I will absolutely be making these again. Valentine’s Day?

 

 

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