Community Pick
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 you’ll 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*)."
photo by Aubbie Grammy
- Ready In:
- 32mins
- Ingredients:
- 10
- Serves:
-
72
ingredients
- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1⁄2 cup vegetable oil
- 4 eggs
- 2 teaspoons pure vanilla extract
- 2 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup powdered sugar
- parchment paper
directions
- 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.
Questions & Replies
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Can I use canola oil instead of vegetable oil?
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Crinkle Cookies I followed the instructions and lately when I bake them they are not opening up like they should. Any advice on what to do? -
Do you mix by hand or use an electric mixer/beater? Also, has anyone tried mixing a small amount of cocoa powder in with powdered sugar ( for extra chocolaty goodness) ? TIA
Reviews
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A huge hit with my family,have to make two batches every time.Thank you and good wishes from Pakistan.
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I followed the recipe but added a teaspoon of instant coffee powder just like how I do when making brownies. It was perfect! I am yet to try without the coffee but I'm sure it is still great! -
These crinkles are to die for! Followed the directions exactly and came out amazing! The dough is a bit sticky and hard to work with once they come out of the fridge but when covered in powdered sugar, are easier to handle. They looked so nice and exactly like the pictures. Would highly recommend this recipe and will no doubt make them again! -
These cookies taste so good! The dough/batter is a little difficult to work with because it's sticky but they are so divine once cooked that it's worth it. -
Can you leave it in the fridge overnight?
see 25 more reviews
Tweaks
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Added a teaspoon of coffee -
I refrigerated the dough over night and they still baked to perfection!
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* WET HANDS to prevent dough from sticking while handeling dough. I added 70g chopped walnuts, light olive oil ( only oil I had on hand) and I did swirl in a shallow cup of granulated sugar then in another cup of powdered sugar. AWESOME COOKIES!!!! Nomnomnom
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*WET HANDS with water to prevent sticking while handeling dough. Added 70g chopped walnuts, only had light olive oil on hand ( that's all the store had when I went shopping), swirled in granulated sugar before powdered sugar. Also I only had a vanilla bean syrup that was sweetened and so I did add an extra spoon of cocoa powder. All the tweaks are in my review (except the last one). AWESOME COOKIES!!!!
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I loved these! I was looking for crinkles with cocoa instead of melting chocolate (i hate doing it!) and these were amazing - made for a cookie exchange this morning and everyone loved them! Thanks so much!
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
