Chewy Chocolate Crinkles

Chocolate crinkles are popular cookies which can be found in local bakeries in the Philippines. Unfortunately, because local bakeries don’t usually use quality ingredients due to lower prices, they aren’t that good. They are usually on the hard side. Since I was craving for some, I decided to search for a recipe in the internet. I stumbled upon this recipe by Ingrid at allrecipes.com. (Click here for the link.) After making these cookies, I was a bit torn. To be honest, they weren’t really like traditional chocolate crinkles that are soft and a bit cakey in the middle but crunchy on the outside. However, the taste was amazing and I really liked the chewy texture. However, I still decreased the sugar a bit. I would call these as more chewy chocolate cookies than chocolate crinkles. These will yield to about 72 cookies but it also depends on how big you made your cookies.

Ingredients:

1 cup unsweetened cocoa powder

1 ¾ cup white sugar

½ cup vegetable oil

4 eggs, beaten

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

Confectioner’s sugar

Procedures:

Mix cocoa powder, sugar and oil in a bowl.

mix cocoa

 

 

 

 

 

 

 

 

 

 

 

 

Add eggs to the mixture followed by the vanilla extract.

add egg to mixture

 

 

 

 

 

 

 

 

 

 

 

In another bowl, mix flour, baking powder and the salt together.

mix dry ingredients

 

 

 

 

 

 

 

 

 

Gradually add it to the chocolate mixture in the other bowl in about three batches. Mix until just blended so that white powder is no longer seen; don’t over mix.

add dry ingredients

 

 

 

 

 

 

 

 

 

 

 

 

 

Cover the dough in the bowl with cling wrap and place in the freezer for 45 minutes to 1 hour.

clingwrap

 

 

 

 

 

 

 

 

 

 

Prepare a plate and scoop some confectioner’s sugar on it (around 3 tablespoons). Spread it on the plate.

Preheat the oven to 350 degrees Fahrenheit (around 177 degrees Celsius) for 15 minutes.

With a spoon, scoop a small portion of the dough onto the plate with the confectioner’s sugar.

confectioner's sugar

 

 

 

 

 

 

 

 

 

 

 

Sprinkle some confectioner’s sugar on top of the dough and ball the dough into your hands. It should be easier at this point since it won’t be as sticky anymore.

Place the balled doughs onto an oven tray.

before baking

Bake for 10-12 minutes depending on the oven.

choco crinkles

Let it cool first before serving.

In summary:

Ingredients:

1 cup unsweetened cocoa powder

1 ¾ cup white sugar

½ cup vegetable oil

4 eggs, beaten

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

Confectioner’s sugar

Procedure:

  1. Mix cocoa powder, sugar and oil in a bowl.
  2. Add beaten eggs to the mixture followed by the vanilla extract.
  3. In another bowl, mix flour, baking powder and the salt together.
  4. Gradually add it to the chocolate mixture in the other bowl in about three batches.
  5. Cover the dough in the bowl with cling wrap and place in the freezer for 45 minutes to 1 hour.
  6. Prepare a plate and scoop some confectioner’s sugar on it (around 3 tablespoons). Spread it on the plate.
  7. Preheat the oven to 350 degrees Fahrenheit (around 177 degrees Celsius) for 15 minutes.
  8. With a spoon, scoop a small portion of the dough onto the plate with the confectioner’s sugar.
  9. Sprinkle some confectioner’s sugar on top of the dough and ball the dough into your hands.
  10. Place the balled doughs onto an oven tray.
  11. Bake for 10-12 minutes depending on the oven.
  12. Let it cool first before serving.

 

 

 

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