Chocolate Malt Crinkles 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

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.

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 MALT CRINKLES

Steps:

• In a small microwave-safe bowl, microwave the chocolate and butter on high in 15 second bursts, stirring between, until melted and smooth. Set aside to cool.
• Sift the flour, baking powder, salt & 1/2 cup of the malted milk powder.
• In a medium bowl use an electric mixer to beat the sugar, eggs and vanilla. Add the cooled chocolate mixture to the eggs and mix until smooth.
• Add the sifted dry ingredients. Mix thoroughly, then refrigerate the dough, covered in the bowl, for at least 2 hours, or overnight.
• When ready to bake, heat the oven to 350 degrees. Coat a baking sheet with cooking spray.
• Place the remaining 1 cup of malted milk powder in a bowl. Roll the dough into tablespoon size balls, then roll in the malted milk powder and arrange 3 inches apart on the prepared baking sheet.
• Bake for 12 minutes, or until puffed and the tops start to crack slightly. Allow the cookies to cool for 5 minutes on the baking sheet before moving to a wire cooling rack. Repeat with the remaining dough, allowing the baking sheet to cool between batches.
• Store in an airtight container.

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.

CHOCOLATE MALT CRINKLES

Steps:

• 1. In large bowl, with mixer on high, beat butter and sugar until light and fluffy, about 3 minutes. Add melted chocolate and malt; beat to combine. Add eggs and vanilla, and beat 2 minutes more. Reduce mixer speed to low and add flour, baking powder, and salt. Beat until combined.
• 2. Refrigerate for 3 hours.
• 3. Heat oven to 350°F. Shape tablespoons of dough into balls. Drop balls into confectioners' sugar, coating well. Place balls 1" apart on ungreased baking sheets. Bake 12 to 15 minutes or until edges are slightly crisp. Let cool 1 minute on baking sheet. Transfer cookies to wire racks, and let cool completely.