Imagine biting into a rich and fudgy mound of decadent cake-like chocolate right about now with a generous dusting of confectioners’ sugar? As incredibly delicious as my chocolate crinkle cookie recipe is, it also is a beautiful cookie from how the contrast of the chocolate against the white pattern as the cookie puffs and cracks into a lovely design. Now if I have made you hungry, then let me tell you what else that you’ll love about this cookie that will remind you of a brownie.
First of all, you hardly have any work preparing my chocolate crinkle cookie recipe. The reason this is the perfect recipe for a lazy baker like yours truly is that I use canola oil and unsweetened cocoa plus four extra tablespoons of oil instead of squares of unsweetened chocolate that saves time compared to working with butter or shortening and dirtying an extra pot just to melt the squares for these cookies. Besides that, there is just sifting flour with baking powder, later rolling dough into balls and confectioners’ sugar before baking.
Seriously, I truly believe the hardest part of my chocolate crinkle cookie recipe is waiting for them to come out of the oven. No joke, they smell so good that you’ll be staring at the clock or your timer impatiently for that tray to emerge from the oven.
If you can’t get enough of chocolate, then I hope that you print out my chocolate crinkle cookie recipe and bake a batch. You will be in your element once you bite into these delectable cookies. You also may want to try my ultimate chocolate cookies, chocolate peppermint drops and chocolate oatmeal cookies as well as check my search box for more chocolate recipes, which also would please your taste buds.
Chocolate Crinkle Cookie Recipe
12 tablespoons of unsweetened cocoa + 4 tablespoons of canola oil or 4 (1-ounce) unsweetened chocolate squares
1 ½ cups of granulated sugar
2 teaspoons of vanilla
3 large eggs
2 cups of flour
2 teaspoons of baking powder, leveled
sifted confectioners’ sugar
½ cups of canola oil
In a large mixing bowl, combine the granulated sugar, oil, chocolate and vanilla. (If you are using the chocolate squares, then you need to melt them first ).
Beat in the eggs with your electric mixer until creamy.
Now sift together flour and baking powder.
Stir or beat into the flour mixture until incorporated.
Cover and chill the dough about three hours or longer so the dough is easier to handle.
Use a tablespoon to measure out the dough for the cookie. Roll that amount out into a small ball in your hand and then drop into a small bowl with some confectioners’ sugar enough to coat it. Do not flatten these cookies.
After you coat your cookies with the confectioners’ sugar, place them about two inches apart on greased baking sheets.
Bake in a 375-degree oven for about 10-12 minutes, depending on how your oven is regulated.
Once removing them from the oven, give these cookies a minute or two to cool first before attempting to take them off the cookie trays.
If you poured too much confectioners’ sugar, you can roll the warm cookies again for a second coating until using all the remaining sugar.
ENJOY!
Imagine biting into a rich and fudgy mound of decadent cake-like chocolate right about now with a generous dusting of confectioners’ sugar? My chocolate crinkle cookie recipe will remind you of a miniature brownie.
Course:
Dessert, Snack
Cuisine:
American
Keyword:
brownie like cookies, chocolate crinkle cookie recipe, chocolate crinkle cookies, cocoa and oil cookies, easy cookie recipes, fudgy cookies
:
-
12
tablespoons
of unsweetened cocoa + 4 tablespoons of canola oil or 4
1-ounce unsweetened chocolate squares -
1 ½
cups
of granulated sugar -
2
teaspoons
of vanilla -
3
large eggs -
2
cups
of flour -
2
teaspoons
of baking powder
leveled - sifted confectioners’ sugar
-
½
cups
of canola oil
-
In a large mixing bowl, combine the granulated sugar, oil, chocolate and vanilla. (If you are using the chocolate squares, then you need to melt them first ).
-
Beat in the eggs with your electric mixer until creamy.
-
Now sift together flour and baking powder.
-
Stir or beat into the flour mixture until incorporated.
-
Cover and chill the dough about three hours or longer so the dough is easier to handle.
-
Use a tablespoon to measure out the dough for cookie. Roll that amount out into a ball and then drop into a small bowl with some confectioners’ sugar enough to coat it. Do not flatten these cookies.
-
After you coat your cookies with the confectioners’ sugar, place them about two inches apart on greased baking sheets.
-
Bake in a 375-degree oven for about 10-12 minutes, depending on how your oven is regulated.
-
Once removing them from the oven, give these cookies a minute or two to cool first before attempting to take them off the cookie trays.
-
If you poured too much confectioners’ sugar, you can roll the warm cookies again for a second coating until using all the remaining sugar.
-
ENJOY!
