Fudgy Cake Mix Chocolate Crinkle Cookies Food

FUDGY CAKE MIX CHOCOLATE CRINKLE COOKIES

Steps:

• Preheat the oven to 350F Then line two baking sheets with parchment paper.
• In a medium bowl mix the eggs and oil with a hand mixer until they are fully incorporated.
• Add in the chocolate cake mix and mix again until the batter is a little lighter in color. This will take around 3-4 minutes.
• Using a small cookie scooper, scoop out 18-19 balls. Roll the cookie dough balls to coat them with the granulated sugar first.
• After having dipped the cookies in granulated sugar now is time to coat them with the powdered sugar. Place the coated cookies on a baking sheet and bake for 10-12 minutes.
• Let the cookies cool for 10 minutes before transferring them to a cooling rack.

CAKE MIX FUDGE CRINKLE COOKIES

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.

FUDGY CHOCOLATE CRINKLE COOKIES

Steps:

• Mix oil, chocolate, sugar; blend in eggs.
• Add vanilla, salt, baking powder and flour.
• Cover and chill several hours or overnight.
• Preheat oven to 350F and grease your cookie sheets.
• Roll 1 tbsp dough into a ball and roll around in powdered sugar to coat.
• Place on greased cookie sheet and bake for 10 to 12 minutes.
• Remove from baking sheet and cool.

CHOCOLATE CRINKLE COOKIES

Steps:

• In a large bowl, stir together sugar and oil; I use a wooden spoon.
• Add cocoa, blending well.
• Beat in eggs and vanilla.
• Stir together flour, baking powder, and salt; add to cocoa mixture, blending well.
• Cover and refrigerate until dough is firm enough to handle, usually overnight.
• Dough has the consistency of soft fudge.
• Heat oven to 350 degrees.
• Grease cookie sheets or line with parchment paper.
• Spray a#50 cookie scoop (the 2 tbles size) with Pam (you may have to repeat several times) and scoop dough out and roll in powdered sugar.
• keep dough in fridge between batches.
• Place cookies about 2 inches apart on prepared cookie sheet.
• Bake 12 to 14 minutes until almost no indentation remains when touched lightly and tops are crackled.
• place cookies on wire racks and cool completely.
• Recipe does not seem to double well; dough comes out too soft.

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.

FUDGE CRINKLES (A GREAT 4 INGREDIENT CAKE MIX COOKIE)

Steps:

• Preheat oven to 350°.
• Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
• Dust hands with confectioners' sugar and shape dough into 1" balls.
• Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
• Bake for 8-10 minutes or until center is JUST SET.
• Remove from pans after a minute or so and cool on wire racks.
• *My Notes*:.
• I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best.
• I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread -- I wouldn't suggest it, they really don't need extra oil.
• Another way to keep them nice and thick and to get the most "crinkled" or "crackled" look is to make them bigger. When I roll them at about 1.5 inches they look prettier.
• And my best tip: My confectioners' sugar was consistently being absorbed by the dough. The last time I baked them, I rolled them into balls without rolling in the sugar and let them "dry" for a few minutes. Then I rolled them in sugar and baked. These came out with a nice coating of sugar that didn't disappear.