Chocolate Crinkles
A new recipe from a friend.
My friend Marj shared this recipe for chocolate crinkles with me. She just finished mixing up four batches of these for a big event. You can make these cookies larger or smaller, and that will affect your total.
It’s a simple recipe, and one that calls for an overnight refrigeration of dough. That helps make it easier to do, because you mix it one day and bake it the next. It’s called a fudgy cookie, and that it is. If you like fudge, you’ll love these chocolate crinkles. I have a batch in the freezer, waiting for Christmas carolling and our family get-together.
If you like more chocolate, you can increase the cocoa and decrease the flour (by 1/4 or 1/2 cup). You choose.
The reason the cookies “crinkle” is because the dough is cold; when it is put into the oven, the dough expands. This causes the crinkles. This is why you need to chill the dough. You do not want to let the dough warm up before rolling the balls and baking them!
This recipe reminds me of chocolate cake mix cookies, but it’s a richer chocolate. It’s also more fudgy. So if you’d rather have one that is less fudgy, move on over to this link for the recipe on this blog.
Add these to a tray of other cookies for color and texture. They are good for dunking in milk or just to eat plain. These cookies also freeze well.
The recipe for Chocolate crinkles
Chocolate crinkles recipe
Chocolate Crinkle Cookies
Ingredients
- 3/4 cup cocoa
- 1/2 cup vegetable oil
- 1 3/4-2 cups white sugar
- 4 eggs
- 2 1/4 cups flour
- 2 tsp baking powder
- 1/2 tsp. salt
- 2 tsp. vanilla
- 1/2 cup powdered sugar (approx.) to roll cookies
Instructions
- Mix cocoa, sugar, and vegetable oil together
- Add eggs, one at a time
- Add flour, baking powder, salt, and vanilla
- Cover and refrigerate overnight
- Roll into balls; roll each ball in powdered sugar
- Bake at 325 for 8-10 minutes
- Do not overbake. These cookies are a fudgy cookie and need to be soft.
