I haven’t made chocolate crinkles in years, and I have no idea why not. They’re freaking delicious bites of chocolatey goodness, basically cake in cookie form, with powdered sugar “frosting” to boot. This recipe pretty much inspired me to buy 5 more pounds of Valrhona cocoa powder “just in case” – whatever that means. I’ve adapted this to a one-bowl recipe, which pretty much means I’m going to ignore the fact that they’re considered winter seasonal cookies. The chocolate life discriminates against no season.
- Recipe:
- adapted from Simply Recipes’ Chocolate Crinkles
- takes about 1 hour plus 4 hours chill-time
- makes 14-16 cookies per batch
- You need:
- one large bowl, one small bowl
- one spatula, latex gloves for convenience
- Cookies:
- 3/4 c granulated sugar
- 1/2 c dutch process cocoa powder
- 1/4 c vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 c all-purpose flour, loose
- 1 tsp baking powder
- dash salt
- about 1/4 c powdered sugar
In a large bowl, stir together 3/4 c granulated sugar, 1/2 c dutch process cocoa powder and 1/4 c vegetable oil until uniform, muddy texture. Stir in 2 large eggs, one at a time, then
When dough is set, pour about 1/4 c powdered sugar into a small bowl. Preheat oven to 350 deg F. Using gloved or slightly wet hands, roll dough into walnut sized balls. Coat completely with powdered sugar, then set about 2″ apart on a baking sheet. Bake for 10-12 minutes until cracks are fully developed. Slightly undercooked crinkles will have a moist, chewy center when cool. Fully baked cookies will be more cakey, which I prefer. Allow to cool 5 minutes on the baking sheet before transferring to a wire rack to cool fully.
Why didn’t you bring me any of these =(