Chocolate Crinkles Iv 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.

CHOCOLATE CRINKLES IV

Steps:

• In a medium bowl beat eggs and sugar until light. Stir in the oil, vanilla, melted chocolate. Sift together the flour, baking powder and salt; stir into the chocolate mixture. Finally, stir in the chocolate chips. Refrigerate dough until firm. This will take anywhere from an hour in the freezer or overnight in the refrigerator.
• Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls. Roll them in confectioners' sugar until heavily coated. Place 2 inches apart on cookie sheets and bake for 11 to 13 minutes in the preheated oven. Cookies should be firm to touch.

CHOCOLATE CRINKLE COOKIES

Steps:

• In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
• Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
• Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
• Bake 9 to 11 minutes or until edges are set. Immediately remove from cookie sheets to cooling racks.

CAKE MIX COOKIES

Steps:

• Combine cake mix, oil and eggs in a bowl and mix well.
• Stir in chips and nuts, if using.
• Drop by teaspoons on ungreased cookie sheet and bake at 350 degrees for 8-10 minutes.
• Upon removing from oven, let the cookies stand on sheet for two minutes, then cool on racks.

CHOCOLATE CRINKLE COOKIES

Steps:

• In a medium mixing bowl whisk together flour, baking powder and salt, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar and oil.
• Mix in cocoa powder and blend well. Beat in eggs and vanilla.
• Add in flour mixture and mix until blended. Cover dough and freeze for 45 - 60 minutes or refrigerate overnight (until it isn't too sticky to work with).
• The following day preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone liners.
• Place powdered sugar in a small mixing bowl.
• Remove about 1/4 of the dough from the refrigerator at a time to work with and let remaining chill.
• Scoop dough out and shape into balls about 1-inch each. Roll in powdered sugar then place on prepared baking sheet spacing them 2-inches apart.
• Bake in preheated oven 10 - 13 minutes until nearly set - they should be soft when touched and should appear slightly under-baked.
• Cool on baking sheet several minutes then transfer to a wire rack to cool.
• Store cookies in an airtight container once they are nearly cool. Repeat process with remaining dough.

CHOCOLATE CRINKLES II

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.