Chocolate Crinkle Cookies

These crinkle cookies are fab. They are chocolatey, and brownie like and don’t require a huge amount of ingredients. They also look great too.

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Recipe taken from Gimme some Oven.

Ingredients:

  • 1 cup all-purpose flour or white whole wheat flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar or cane sugar
  • 1/4 cup vegetable (or canola) oil
  • 2 large eggs
  • 1 teaspoon vanilla extract ( will try omitting/ reducing by half as the vanilla i’m using at the moment leaves a wierd aftertaste) 
  • 1 cup semisweet chocolate chips)
  • 1 cup powdered sugar, for coating the cookies

Method:

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt until combined.  Set aside.

In the bowl of a stand mixer, add the oil and granulated sugar. Beat on medium-high speed for 2 minutes, or until the mixture is light and fluffy.  Add in the eggs one at a time, beating on medium-low speed until combined.  Add in vanilla, beating on medium-low speed until combined.  Then gradually fold in the flour mixture, and beat on medium-low speed until combined.  (If you would like to include chocolate chips, add them in at this point and beat on medium-low speed until combined.)

Form the dough into a large ball, and place it on a large sheet of plastic wrap.  Wrap the plastic around it so that it is sealed tightly.  Refrigerate for at least 2 hours (or up to 24 hours) until the dough is chilled completely through.

When you’re ready to bake the cookies, preheat the oven to 350°F.  Line a large cookie sheet with parchment paper.  Scoop the sugar into a small bowl.

Remove and unwrap the dough.  Then roll the dough into 1-inch balls, dip each ball in the powdered sugar until it is completely covered on all sides, and then place the dough balls at least 2 inches apart on the prepared baking sheet.  Bake for 10 minutes, then remove and let the cookies cool on the baking sheet for 3 minutes.  Transfer the cookies to a wire rack, and let them cool until they reach room temperature.

Serve immediately, or store in a sealed container for up to 5 days.  These cookies (either in dough form, or baked) can also freeze for up to 3 months in a sealed container.

http://www.gimmesomeoven.com/chocolate-crinkle-cookies-recipe/

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3 thoughts on “Chocolate Crinkle Cookies

  1. I love chocolate crinkle cookies and sadly for me, they don’t sell them here in SA. This is what I miss from the Philippines… and many other treats. Maybe I must just give this a try. 🙂

    1. Oh wow I didn’t know you have these in the Philippines, we don’t have them here in the UK either. I discovered them from a food blog online! Defintely give them a try and let me know how they turn out. It’s such a simple recipe and they taste delicious!

      1. I’ll have to ask hubby to bake; after all, he says he bakes better than me, being the better chef 😂 I’m pretty useless actually. But I love crinkles so will definitely try. Thank you. 💖🤗

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