Chocolate Crinkles Food

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CHOCOLATE CRINKLES



Chocolate Crinkles image

Although these aren't exactly the recipe we used at Cookies By Design (it would be wrong for me to give that out), it's very close and they taste exactly the same: absolutely wonderful! :) And so easy to make, too! My husband made these last year for his annual cookie tin gifts, and they were very popular. Makes about 72 cookies. These are different from most of the recipes you'll find for chocolate crinkles in that they use cocoa powder rather than baking chocolate or liquid forms of chocolate (kind of nice, actually... no messy melted chocolate all over the kitchen! *chuckle*).

Provided by Julesong

Categories     Dessert

Time 32m

Yield 72 serving(s)

Number Of Ingredients 10

1 cup unsweetened cocoa powder
2 cups granulated sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons pure vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar
parchment paper

Steps:

  • In a medium bowl, mix together the cocoa powder, sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla.
  • In another bowl combine the flour, baking powder, and salt. Stir flour mixture into the cocoa mixture.
  • Cover dough bowl with plastic wrap, put in refrigerator, and chill for at least 4 hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Line cookie sheets with parchment paper.
  • Roll the dough into one inch balls (a number 50 size scoop works well). Coat each ball in powdered sugar before placing onto parchment-lined cookie sheets.
  • Bake in preheated 350 degrees F oven for 10 to 12 minutes. Let the cooked cookies stand on the cookie sheet for at least 1 minute before transferring to wire racks to cool.

CHOCOLATE CRINKLES



Chocolate Crinkles image

Chocolate Crinkles Recipe

Provided by Susan Sugarman

Time 2h

Number Of Ingredients 8

1.25 cups all-purpose flour, spooned and leveled
0.75 cup unsweetened cocoa powder (preferably Dutch process)
1.5 teaspoons baking powder
0.25 teaspoon salt
0.5 cup (1 stick) unsalted butter, at room temperature
1 cup light brown sugar
2 large eggs
0.25 cup confectioners' sugar

Steps:

  • Heat oven to 350° F. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  • With an electric mixer, beat the butter and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the eggs. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated.
  • Form the dough into balls (each equal to 1 level tablespoon). Roll the balls in the confectioners' sugar and place on parchment-lined baking sheets, spacing them 2 inches apart. Bake until the cookies are firm and the tops crack, 13 to 15 minutes.
  • Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Note: Total Time includes cooling time.

Nutrition Facts : Calories 76 kcal, Carbohydrate 11 g, Cholesterol 18 mg, Protein 1 g, SaturatedFat 2 g, Sodium 46 mg, Sugar 7 g, Fat 5 g, UnsaturatedFat 0 g

CHOCOLATE CRINKLES II



Chocolate Crinkles II image

Chocolate cookies coated in confectioners' sugar...very good!

Provided by Dawn

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 5h

Yield 72

Number Of Ingredients 9

1 cup unsweetened cocoa powder
2 cups white sugar
½ cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup confectioners' sugar

Steps:

  • In a medium bowl, mix together cocoa, white sugar, and vegetable oil. 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. I like to use a number 50 size scoop. 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.

Nutrition Facts : Calories 58 calories, Carbohydrate 9.8 g, Cholesterol 10.3 mg, Fat 2 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0.4 g, Sodium 33.9 mg, Sugar 6.4 g

TOP RATED CHOCOLATE CRINKLES



Top Rated Chocolate Crinkles image

Make and share this Top Rated Chocolate Crinkles recipe from Food.com.

Provided by skat5762

Categories     Dessert

Time 22m

Yield 24-36 cookies

Number Of Ingredients 10

1/2 cup shortening
2 cups flour
1 2/3 cups sugar
2 teaspoons baking powder
2 teaspoons vanilla
1/2 teaspoon salt
2 eggs
1/3 cup milk
2 (1 ounce) unsweetened chocolate squares, melted
1 (1 lb) box powdered sugar (for rolling cookies)

Steps:

  • Cream shortening, sugar, vanilla.
  • Beat in eggs, then chocolate.
  • In another bowl sift 2 cup flour, baking powder, salt:mix well.
  • Add this alternately with milk to shortening mixture, mixing well after each addition.
  • Chill for 2 hours.
  • Form into one-inch balls and roll in powdered sugar.
  • Place on greased cookie sheet 2-3 inches apart.
  • Bake at 350°F for approx 10 minutes for soft cookies, 13 for more firm/hard.
  • Cool slightly before removing from cookie sheet, then cool on wire racks.

Nutrition Facts : Calories 224.2, Fat 6.2, SaturatedFat 2.1, Cholesterol 18.1, Sodium 87.2, Carbohydrate 41.7, Fiber 0.7, Sugar 32.5, Protein 2

CHERRY-CHOCOLATE CRACKLES



Cherry-Chocolate Crackles image

Crispy on the outside, cakey on the inside these are a chocolate-cherry lovers dream. Plus they'll make an impressive addition to your holiday cookie tin. Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Time 2h15m

Yield About 30

Number Of Ingredients 14

1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
1 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1/3 cup cherry jam or preserves
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 teaspoon red food coloring
1/2 cup finely chopped semisweet chocolate (about 3 ounces)
1/3 cup dried cherries, roughly chopped
1/2 cup confectioners' sugar

Steps:

  • Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, 1/2 cup granulated sugar and the brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg, then beat in the jam, both extracts and the food coloring. Reduce the mixer speed to low and beat in the flour mixture until combined. Fold in the chocolate and dried cherries with a wooden spoon. Cover the dough and refrigerate until firm, at least 1 hour or overnight.
  • Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Line 2 baking sheets with parchment paper. Put the remaining 1/2 cup granulated sugar in a medium bowl and sift the confectioners? sugar into a separate bowl. Roll heaping tablespoonfuls of dough into balls, then roll each ball in the granulated sugar and then the confectioners' sugar; shake off any excess. Arrange 2 inches apart on the prepared pans.
  • Bake, switching the pans halfway through, until the cookies are cracked and dry on top, about 15 minutes. Let cool 3 minutes on the pans, then transfer to racks to cool completely.

CHOCOLATE CRINKLES



Chocolate Crinkles image

Make and share this Chocolate Crinkles recipe from Food.com.

Provided by sheepdoc

Categories     Dessert

Time 3h

Yield 30 cookies

Number Of Ingredients 9

2 cups sugar
3/4 cup vegetable oil
3/4 cup cocoa
4 eggs
2 teaspoons vanilla extract
2 1/3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup powdered sugar (approximate)

Steps:

  • Mix sugar and oil.
  • Mix in cocoa.
  • Beat in eggs and vanilla.
  • Mix flour, salt, and baking powder and mix into cocoa mixture.
  • Cover and chill for at least 2 hours.
  • Heat oven to 350.
  • Use cookie scoop to make into balls.
  • Roll in powders sugar. Make sure they are well coated.
  • Place on parchment paper, 2 inches apart.
  • Bake 12 minutes.
  • Remove to wire rack.

Nutrition Facts : Calories 164, Fat 6.4, SaturatedFat 0.9, Cholesterol 24.8, Sodium 72.8, Carbohydrate 24.8, Fiber 0.7, Sugar 16, Protein 2.2

CHOCOLATE CRINKLE COOKIES



Chocolate Crinkle Cookies image

These soft and crackly cookies are a staple in Italian bakeries. The espresso powder is there to complement and elevate the chocolate--it's subtle but totally worth it. For a variation, try spiking these with 1/4 teaspoon almond extract.

Provided by Food Network Kitchen

Categories     dessert

Time 3h40m

Yield about 30 cookies

Number Of Ingredients 11

1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
2 teaspoons instant espresso powder
1 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
4 ounces bittersweet chocolate, chopped
1 stick (8 tablespoons) unsalted butter, cut into pieces
1 cup packed light brown sugar
3 large eggs
1 cup confectioners' sugar

Steps:

  • Whisk together the flour, cocoa powder, espresso powder, baking powder, salt and baking soda in a small bowl.
  • Melt the chocolate and butter in a medium microwave-safe bowl in the microwave in 1-minute increments, stirring in between, until smooth. Let cool slightly.
  • Beat the brown sugar and eggs with an electric mixer on medium-high speed in a large bowl until thick, about 2 minutes. Scrape the chocolate mixture into the egg mixture and beat until incorporated. Add the flour mixture and beat until just combined. Refrigerate the dough until firm, at least 2 hours and up to overnight.
  • Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Put the confectioners' sugar in a small bowl. Scoop out tablespoonfuls of the dough and roll them into balls. Refrigerate half the dough balls. Toss the remaining balls in the sugar, coating them very generously (you shouldn't see any dough peeking through). Arrange the balls about 1 inch apart on the prepared baking sheets.
  • Bake until the cookies spread, the tops are dull in color and cracked and the edges are firm, 12 to 14 minutes. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. When the baking sheets are cool, repeat with the remaining dough balls. The cookies can be stored in an airtight container at room temperature for up to 3 days.

DOUBLE CHOCOLATE CRACKLES



Double Chocolate Crackles image

Provided by Food Network Kitchen

Yield 24 cookies

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, melted
2 large eggs, lightly beaten
1/2 cup white chocolate chips
1 cup confectioners' sugar

Steps:

  • Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a medium bowl. Whisk in the melted butter and eggs until combined, then stir in the white chocolate chips. Cover with plastic wrap and chill until firm, about 1 hour.
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Put the confectioners' sugar in a shallow bowl. Roll tablespoonfuls of the dough into balls, then roll in the confectioners' sugar until well coated. Place 1 inch apart on the baking sheets.
  • Bake until the cookies are puffed and the tops are cracked, about 10 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 1 week.

CHOCOLATE FUDGE CRINKLE BISCUITS



Chocolate fudge crinkle biscuits image

Use storecupboard ingredients to make these moreish chocolate fudge crinkle biscuits. They make the perfect partner to a coffee as an afternoon treat

Provided by Anamaria Cook

Categories     Afternoon tea, Treat

Time 30m

Yield Makes 35-40 mini biscuits

Number Of Ingredients 7

60g cocoa powder, sieved
200g caster sugar
60ml vegetable oil
2 large eggs
180g plain flour
1 tsp baking powder
70g icing sugar

Steps:

  • Mix the cocoa, caster sugar and oil together. Add the eggs one at a time, whisking until fully combined.
  • Stir the flour, baking powder and a pinch of salt together in a separate bowl, then add to the cocoa mixture and mix until a soft dough forms. If it feels soft, transfer to the fridge and chill for 1 hr. Heat the oven to 190C/170C fan/gas 5. Tip the icing sugar into a shallow dish. Form a heaped teaspoon of the dough into a ball, then roll in the sugar to coat. Repeat with the remaining dough, then put, evenly spaced, on a baking tray lined with baking parchment.
  • Bake in the centre of the oven for 10 mins - they will firm up as they cool. Transfer to a wire rack and leave to cool. Will keep for four days in a biscuit tin.

Nutrition Facts : Calories 67 calories, Fat 2 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium

CAKE MIX FUDGE CRINKLE COOKIES



Cake Mix Fudge Crinkle Cookies image

Have cake mix? Make cookies! It's easy to make classic chocolate crinkle cookies with a mix.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 30

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ devil's food cake mix
1/3 cup vegetable oil
2 eggs
1 teaspoon vanilla
Powdered sugar

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick cookie sheets). In large bowl, stir dry cake mix, oil, eggs and vanilla with spoon until dough forms.
  • Refrigerate dough 15 to 30 minutes, or as needed for easier handling. Shape dough into 1-inch balls. Roll balls in powdered sugar. On ungreased cookie sheets, place balls about 2 inches apart.
  • Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered.

Nutrition Facts : Calories 90, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 125 mg, Sugar 8 g, TransFat 0 g

CHOCOLATE CRINKLE COOKIES



Chocolate Crinkle Cookies image

These are crisp on the surface with a soft and gooey centre. These are great for the holiday season as the white powdered sugar contrasts dramatically with the deep brown chocolate crevices and they look as though they are covered in snow. The recipe is from "Bakewise: The Hows and Whys of Successful Baking" by Shirley Corriher. These are Shirley's favourite cookies! She is a food scientist (as well as a cook) thus her recipes are very reliable. The dough needs to be refrigerated for a few hours or overnight. Makes 3 to 5 dozen, depending on size.

Provided by blucoat

Categories     Dessert

Time 42m

Yield 60 cookies

Number Of Ingredients 12

1 3/4 cups spooned and leveled all-purpose flour, plus
2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
8 ounces semisweet chocolate, finely chopped
2 3/4 cups sugar, divided
1/3 cup canola oil
2 tablespoons light corn syrup
2 large eggs
1 large egg yolk
2 teaspoons pure vanilla extract
1 cup confectioners' sugar

Steps:

  • In a medium bowl, beat together well the flour, baking powder, and salt, and set aside.
  • Melt the chocolate in the microwave on 50 percent power for 1 minute, stir, and microwave for 15 seconds more and stir.
  • In a mixer with the paddle attachment, beat together 2 1/2 cups (17.5 oz/496 g) of the sugar, the oil, and corn syrup to blend. Beat in the eggs, egg yolk and vanilla. Then on low, beat in the melted chocolate. Add the flour mixture and beat in on low speed.
  • Wrap the dough in plastic and refrigerate for several hours or overnight.
  • About 30 minutes before you are ready to bake, arrange a shelf in the middle of the oven and preheat the oven to 325 degrees F/163 degrees Celsius Line a baking sheet with Release foil (nonstick side up).
  • Take out about one-quarter of the dough at a time to shape. Roll the dough into 1 1/2 to 2-inch (3.8 to 5 cm) balls. Pour the remaining 1/4 cup (1.8 oz/51 g) granulated sugar into one bowl and the confectioners' sugar in another bowl. Roll each cookie dough ball lightly in granulated sugar first, then very heavily in confectioners' sugar. (By rolling in plain sugar first, the confectioners' sugar does not soak in so much and stays on the surface better.).
  • Arrange cookies 2 inches (5 cm) apart on the foil. For crisp cookies, bake 12 to 14 minutes. You can have several sheets of foil covered with cookies ready.
  • When one sheet is done, you can pull off the foil and move cookies to a cooling rack. Rinse the baking sheet with cold water to cool and then slip the sheet under another sheet of foil with cookies on it and get it right back into the oven. Allow the cookies to cool for 2 minutes, then remove to a rack to cool completely.

Nutrition Facts : Calories 93, Fat 3.5, SaturatedFat 1.4, Cholesterol 10.6, Sodium 32.4, Carbohydrate 15.9, Fiber 0.7, Sugar 11.4, Protein 1.1

FUDGY CHOCOLATE CRINKLES



Fudgy Chocolate Crinkles image

These are more chocolatey than most, due to a mistake on my part (I accidentally used 50% more chocolate than the recipe called for), but I got so many raves from my Christmas cookie recipients, that I decided to make the error part of the recipe. All you chocolholics out there, enjoy! Prep time includes time for the dough to chill.

Provided by caetb

Categories     Dessert

Time 3h12m

Yield 60 cookies

Number Of Ingredients 9

1 (12 ounce) bag chocolate chips
1/2 cup butter
2/3 cup sugar
3 eggs
2 teaspoons vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
1 2/3 cups flour
confectioners' sugar

Steps:

  • Preheat oven to 325.
  • Melt butter and chocolate chips together in a saucepan over medium-low heat or in the microwave, until the butter melts.
  • Remove from heat and stir until the chocolate melts and the mixture is smooth.
  • In the bowl of a mixer, beat together the sugar, eggs and vanilla.
  • Stir in the chocolate mixture.
  • Stir in the flour, baking soda and salt.
  • Chill the dough for 2-3 hours or overnight.
  • Pour approximately a cup of confectioners sugar into a shallow bowl.
  • Roll 1 1/4 inch diameter balls of dough (a heaping teaspoon) and drop the balls into the bowl of confectioners sugar.
  • Working with 4-5 at a time, shake the bowl until the balls are completely coated and place them on a greased or parchment-lined cookie sheet.
  • Leave about 1 1/2 inches between balls.
  • Bake for 10-12 minutes.
  • The cookies will flatten out and the surface will crack.
  • Cool on wire racks.
  • After the cookies have cooled, I like to shake a little extra sugar on top using a sifter or a small strainer.

Nutrition Facts : Calories 66.1, Fat 3.5, SaturatedFat 2.1, Cholesterol 14.6, Sodium 27.8, Carbohydrate 8.5, Fiber 0.4, Sugar 5.4, Protein 0.9

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From momof6.com


CHOCOLATE CRINKLES - ALL FOOD RECIPES BEST RECIPES ...
Chocolate Crinkles Chocolate cookies coated in confectioners' sugar...very good! Prep 20 m Cook 12 m Ingredients 1 cup unsweetened cocoa powder 2 cups white sugar 1/2 cup vegetable oil 4 eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup confectioners' sugar…
From allfood.recipes


CHOCOLATE CRINKLES - BEYOND THE CHICKEN COOP
Form into balls. Place the balls into a bowl of powdered sugar. Roll each ball around until covered with powdered sugar. Place on an ungreased baking sheet. Bake in a preheated 350 degree oven for 12-15 minutes. Let cookies cool for a few minutes on baking sheet. Remove and place on a cooling rack until completely cooled.
From beyondthechickencoop.com


CHOCOLATE CRINKLE COOKIES - FAYE'S FOOD
Combine the brown sugar, instant coffee granules, vanilla extract, and eggs in a mixing bowl. Melt the butter and chocolate together by microwaving at 50% power and stirring every minute or so until completely melted. Set aside to cool slightly. Add this mixture to the egg mixture and whisk until combined.
From fayesfood.com


EASY CHOCOLATE CRINKLE COOKIES RECIPE - HOW TO MAKE ...
Combine the butter and chopped chocolate in a heatproof bowl and set over a saucepan filled with a few inches of simmering water over low heat. Let melt, 3 to 4 minutes, then stir until smooth. Remove the bowl from the pan and let cool slightly. Combine the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl and whisk to ...
From thepioneerwoman.com


CHOCOLATE CRINKLE COOKIES (ULTRA FUDGY) - THE FOOD CHARLATAN
Preheat your oven to 350 degrees F. Prepare a few baking sheets with parchment paper or silicone baking mats. Add some powdered sugar to a shallow bowl. Shape the dough into 1 and 1/2 inch balls, about the size of a walnut. Roll each ball in …
From thefoodcharlatan.com


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