Tis the season for cookies!
Chocolate Crinkle Cookies have always been on my holiday bake list. I may or may not have baked and failed miserably at them before. It's a distant memory from ages ago and had me shy away from them.
But hey, festive cookies are not to be missed. Let's check them off the list.
The steps are very straightforward and super duper simple. Mix your dry. Mix your wet. Combine dry to wet. Cover. Chill. Scoop. Roll and Bake.
Chocolate Crinkle Cookies
recipe adapted from All Recipes
makes about 16 cookies
1/2 cup (50g) unsweetened cocoa powder*
3/4 cup (150g) white sugar
1/4 cup (56g) vegetable oil
2 eggs
1 tsp vanilla extract
1 cup (120g) all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4 cup confectioners’ sugar
*subbed 1 tsp for instant coffee powder
1. 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.
2. Preheat oven to 350F. Line cookie sheets with parchment paper. Use scoop to portion dough and roll into balls. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
3. 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.
To make it easier to roll, I used my ice cream scoop to portion out the dough on a tray and popped them into the freezer to chill briefly. The dough was still soft but manageable. I put the rest of my portioned dough into the freezer and plan to bake the rest later this week for some fresh cookies to give out. Will update on how the freezing affects texture and bake time!
Taste: 3.5 stars out of 5
On the sweet side and flavor is a bit flat.
Texture: 4.5 stars out of 5
Thin crisp exterior with a soft interior.
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| Mix your wet |
 |
| Mix your dry |
 |
| Combine dry to wet |
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| Cover |
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| Chilled and ready to be scooped |
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| Off to baking |
The cookies came out looking perfect with their signature cracks. They were plump with a thin crisp sugar exterior and a moist brownie like interior. Flavor- wise, I found these a bit one dimensional and on the sweet side. I think a melted chocolate mix in will yield more depth in flavor and a richer chocolate taste. This recipe here looks good.
To make it easier to roll, I used my ice cream scoop to portion out the dough on a tray and popped them into the freezer to chill briefly. The dough was still soft but manageable. I put the rest of my portioned dough into the freezer and plan to bake the rest later this week for some fresh cookies to give out. Will update on how the freezing affects texture and bake time!
Taste: 3.5 stars out of 5
On the sweet side and flavor is a bit flat.
Texture: 4.5 stars out of 5
Thin crisp exterior with a soft interior.
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