I made these Chocolate Crinkle Cookies during Christmas for my son’s class party along with MeltingMoments. Somehow got delayed in posting the recipe. Chocolate Crinkles are deliciously soft, fudge-like cookies that are covered in icing sugar. These cookies are rolled in powdered sugar before baking and the cookies expands during baking resulting in beautiful black and white crinkles or cracks! The original recipe contains vegetable oil, but I prefer to use melted butter instead. The dough is extremely sticky, thus it is very important to refrigerate the dough. Do try the recipe, I am sure you will enjoy it :)
(Recipe from here )
Makes around 36
½ cup unsweetened cocoa powder
1 cups white sugar
¼ cup melted butter or vegetable oil
1 tsp vanilla essence
1 cup all-purpose flour
1 tsp baking powder
¼ teaspoon salt
¼ cup confectioners' sugar (powdered / icing sugar)
- In a medium bowl, mix together cocoa, white sugar, and melted butter.
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- Line cookie sheets with parchment paper.
- Roll dough into one inch balls. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
- 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.
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