CHOCOLATE CRINKLES
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
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 Recipe
Provided by Susan Sugarman
Time 2h
Number Of Ingredients 8
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
TOP RATED CHOCOLATE CRINKLES
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
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
DOUBLE CHOCOLATE CRACKLES
Provided by Food Network Kitchen
Yield 24 cookies
Number Of Ingredients 9
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 CRINKLES
These cookies are always a part of cookie plates at our house! They also make a great hostess gift, wrapped with a ribbon!
Provided by Anna Olson
Categories bake,birthday party,chocolate,christmas,dessert,kid-friendly,Party Favourites
Yield 36 servings
Number Of Ingredients 12
Steps:
- Over a pot filled with 2 inches of simmering water, place a metal or glass bowl and add butter. Stir until melted halfway and add chopped bittersweet chocolate. Stir until just melted and remove from heat. Set aside.
- Whip eggs with sugar, vanilla and espresso powder with electric beaters or in a mixer fitted with the whisk attachment, until pale and thick, about 5 minutes. In a separate bowl, combine flour, baking powder and salt.
- Whisk melted chocolate into egg mixture until incorporated. Whisk in flour mixture and stir in white chocolate chunks. Cover batter with plastic and chill for at least 4 hours before baking.
- Preheat oven to 325 F.
- Spoon cookie dough by tablespoonfuls (or teaspoonfuls for dainty cookies) and roll gently to shape into a ball. Roll cookie in icing sugar and place on a parchment-lined or greased cookie sheet, leaving 2 inches between cookies.
- Bake for 18-20 minutes. To test doneness, lift a cookie off the tray - if it comes off cleanly, then cookies are done.
- Cool cookies before storing. Cookies will keep up to a week at room temperature in an airtight container. Batter also freezes well.
CHOCOLATE CRINKLE COOKIES
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
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.
CHOCOLATE CRINKLE COOKIES
The "crinkle" in this recipe's name comes from their distinctive crackle-top. The look is achieved through the transformation of sugar-coated dough balls into distinctively textured cookies. Not only are chocolate crinkle cookies beautiful to look at, they're the perfect combination of chocolatey taste and chewy texture.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 72
Number Of Ingredients 9
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.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 7 g, TransFat 0 g
FUDGY CHOCOLATE CRINKLES
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
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
CHOCOLATE CRINKLES II
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
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
QUICK CHOCOLATE CRINKLES
Yes, these are messy to make, but well worth it. Seems the kids like to make these probably because of the stickiness. My 17 yo can eat the whole batch!
Provided by LAURIE
Categories Dessert
Time 30m
Yield 40-50 cookies
Number Of Ingredients 3
Steps:
- Mix together by hand the mix and cool whip.
- DOUGH WILL BE VERY THICK AND STICKY.
- Drop by large teaspoons in powdered sugar.
- (I always use a spoon and a knife and a cereal type bowl with powdered sugar fairly deep) Roll into balls covering with the sugar.
- Place on cookie sheet.
- Bake at 350°F for 10 minutes.
- Watch carefully you want them to be loose looking.
- Don't over bake.
- Cool slightly before removing from cookie sheet.
CHOCOLATE CRINKLES IV
Everyone's favorite chocolate cookie. Your life is not complete until you have eaten these cookies.
Provided by Randi
Categories Desserts Cookies Chocolate Cookie Recipes
Yield 15
Number Of Ingredients 10
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.
Nutrition Facts : Calories 371.9 calories, Carbohydrate 57 g, Cholesterol 49.6 mg, Fat 16.1 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 5.8 g, Sodium 87.2 mg, Sugar 40.9 g
CHOCOLATE CRINKLES I
These chocolate cookies are rolled in powdered sugar and "crack" when you bake them.
Provided by Laria Tabul
Categories Desserts Cookies Chocolate Cookie Recipes
Yield 24
Number Of Ingredients 9
Steps:
- Melt butter and chocolate either in a microwave or over low heat on the stove. Allow to cool slightly.
- Stir in remaining ingredients, except powdered sugar. Mix well.
- Cover dough and chill for 30 minutes.
- Preheat oven to 300 degrees F (150 degrees C).
- Shape dough into 1 inch balls. Roll in powdered sugar to coat heavily. Place 2 inches apart on an ungreased cookie sheet. Bake for 15 to 18 minutes or until edges are set. Remove from cookie sheet and cool on rack.
Nutrition Facts : Calories 174.3 calories, Carbohydrate 28.2 g, Cholesterol 28.3 mg, Fat 6.7 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 3.1 g, Sodium 112.8 mg, Sugar 18.5 g
CHOCOLATE FUDGE CRINKLE BISCUITS
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
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
CHOCOLATE CRINKLES
My family really enjoys these chocolatey cookies. They are usually one of the first to go on the holiday cookie tray. There are other versions on this site but this one has a bit less sugar so more of the chocolatey flavor comes through. (Preparation time includes chill time for easier handling).
Provided by Acerast
Categories Dessert
Time 3h
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 90, Fat 3.9, SaturatedFat 1.2, Cholesterol 13.2, Sodium 20.2, Carbohydrate 13.5, Fiber 0.5, Sugar 8.8, Protein 1.2
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