Chocolate Crinkles Iii Food

CHOCOLATE CRINKLES

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.

TOP RATED CHOCOLATE CRINKLES

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.

CHOCOLATE CRINKLE COOKIES

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.

FUDGY CHOCOLATE CRINKLES

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.

CHOCOLATE CRINKLES

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.

CHOCOLATE FUDGE CRINKLE BISCUITS

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.

CHOCOLATE CRINKLES III

Steps:

• Mix oil, chocolate, and granulated sugar.
• Blend in one egg at a time until well mixed. Add vanilla.
• Stir flour, baking powder and salt into oil mixture.
• Chill several hours or overnight.
• Preheat oven to 350 degrees F (180 degrees C).
• Drop by teaspoonfuls into confectioners' sugar.
• Roll in sugar; shape into balls and place about 2 inches apart on greased baking sheet. Bake 10 to 12 minutes (do not overbake). NOTE: If you use self-rising flour, omit the baking powder and salt.

CHOCOLATE CRINKLES

Steps:

• Melt chocolate over a double boiler or in a microwave; cool.
• In a mixing bowl beat together eggs, granulated sugar. cooled melted chocolate, oil and vanilla.
• In another bowl combine baking powder and flour.
• Beat flour mixture into chocolate mixture.
• Cover and chill 1 to 2 hours for easier handling.
• Shape dough into 1-inch balls.
• Roll balls in confectioner's sugar.
• Place balls 1-inch apart on an ungreased cookie sheet.
• Bake at 375F for 8-10 minutes or until adges are set and tops are crackled.
• Transfer to a wire rack to cool.
• Sprinkle with additional confectioner's sugar if desired.

CHOCOLATE CRINKLES III

Steps:

• Mix oil, chocolate, and granulated sugar.
• Blend in one egg at a time until well mixed. Add vanilla.
• Stir flour, baking powder and salt into oil mixture.
• Chill several hours or overnight.
• Preheat oven to 350 degrees F (180 degrees C).
• Drop by teaspoonfuls into confectioners' sugar.
• Roll in sugar; shape into balls and place about 2 inches apart on greased baking sheet. Bake 10 to 12 minutes (do not overbake). NOTE: If you use self-rising flour, omit the baking powder and salt.