Chocolate Crinkles II

Chocolate Crinkles II are a delightful twist on the classic chocolate crinkle cookie. These rich, fudgy cookies are rolled in powdered sugar before baking, creating a beautiful crackled appearance that makes them look like they’ve been dusted with snow. Not only are they visually appealing, but they also boast an intense chocolate flavor that’s sure to satisfy any chocolate lover’s cravings. Whether you’re baking for a special occasion or just want a sweet treat, these cookies are a must-try.

Ingredients

  • 1 cup unsweetened cocoa powder
  • 2 cups white granulated sugar
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup powdered sugar (for rolling)

Instructions

Preparing the Dough:

  1. In a medium-sized bowl, sift the unsweetened cocoa powder to remove any lumps.
  2. In a separate mixing bowl, whisk together the white granulated sugar and vegetable oil until well combined.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the pure vanilla extract.
  4. Gradually add the sifted cocoa powder to the sugar and egg mixture, stirring until you have a smooth and glossy chocolate batter.
  5. In another bowl, whisk together the all-purpose flour, baking powder, and salt.
  6. Slowly add the dry ingredients to the chocolate batter, mixing until just combined. Be careful not to overmix; you want the dough to come together without being overworked.

Chilling the Dough:

  1. Cover the bowl with plastic wrap and refrigerate the dough for at least 4 hours or overnight. Chilling the dough helps it firm up, making it easier to handle.

Shaping the Cookies:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Place the powdered sugar in a shallow bowl.
  3. Take a tablespoon of dough and roll it into a ball using your hands. Then, roll the ball in the powdered sugar, coating it generously. The sugar will create the signature crackled appearance as the cookies bake.
  4. Place the coated cookie balls on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.

Baking:

  1. Bake the cookies in the preheated oven for 10-12 minutes. The tops should have crackled and set, while the insides remain soft and fudgy.
  2. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Serving:

  1. Once the Chocolate Crinkles II have cooled, serve them on a plate, and watch them disappear as chocolate lovers indulge in their irresistible flavor.

Variations and Tips

  • Nutty Twist: Add a cup of chopped nuts, such as walnuts or pecans, to the dough for a delightful crunch and nutty flavor.
  • Minty Fresh: For a mint chocolate version, add a teaspoon of peppermint extract to the dough. You can also use crushed peppermint candies instead of powdered sugar for rolling.
  • Chill Time: Don’t skip the chilling step. It’s essential for the dough to firm up, making it easier to handle and preventing excessive spreading during baking.
  • Storage: Store leftover cookies in an airtight container at room temperature. They’ll stay fresh for several days, but they rarely last that long!

 

Chocolate Crinkles II are a chocolate lover’s dream come true. These cookies offer a perfect blend of fudgy chocolate goodness and a beautiful crinkled appearance that’s both stunning and delicious. Whether you’re baking them for a special occasion, as a holiday treat, or just because, you’ll find that these cookies are simply irresistible. So, get ready to savor the rich chocolate flavor and enjoy these delightful treats with a glass of milk or a cup of coffee.