Mexican Chocolate Crinkles Food

MEXICAN CHOCOLATE CRINKLES

Steps:

• READ ALL INSTRUCTIONS BEFORE PROCEEDING (trust me:-)
• Beat together oil, cocoa and sugar until creamy smooth.
• Add eggs, one-at-a-time. Mix well after each addition.
• Add vanilla extract and mix well.
• In a medium bowl, sift flour baking powder, salt, cayenne pepper & cinnamon - whisk to blend.
• With the mixer off, add dry ingredients to the sugar mixture all at once then turn the mixer to low.
• Slowly incorporate flour mixture until no dry ingredients can be seen and the mixture is smooth, approximately 1 minute.
• Pour dough into an airtight container that has been sprayed with cooking spray.
• Refrigerate at least 4 hours or overnight. **See notes.
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• When ready to bake Chocolate Crinkles, preheat oven to 350F.
• Cover 3 cookie sheets with parchment paper and set them aside.
• Take the refrigerated dough out of the fridge right before baking.
• Place powdered sugar in a small bowl or container and set it next to the dough.
• Spray both sides of a teaspoon with cooking spray.
• Wash, dry and spray hands with cooking spray even if using gloves (you will roll the sticky dough).
• Dip a teaspoon (or a tad more) of dough out of the container with the sprayed spoon and roll the dough in your hands to make a ball.
• Roll the dough ball in the powdered sugar until it is completely covered.
• Place the ball on the parchment-lined cookie sheet. Repeat the process, leaving 3" between balls, until the tray is full of cookies.
• Bake at 350F 11-12 minutes (***see notes) just until the baked ball settles a little around the edges. (Test the cookies by trying to gently jiggle it - it should be somewhat firm around the edges.)
• Do NOT over-bake. The outer cookie should be slightly firm and the inside should be soft to have the perfect cookie.
• Enjoy!
• ****See notes about freezing cookies.

ANCHO CHILE-MEXICAN CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, cocoa powder, chile powder, baking soda and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and creamy, about 1 minute. Add the brown and granulated sugar and beat until slightly fluffy, about 2 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla and beat until well combined.
• Reduce the mixer speed to medium-low, add half the flour mixture, and beat until just combined, then add the remaining flour mixture and beat until the mixture just comes together, 1 to 2 minutes, being careful not to overmix. Add the chocolate chunks and pepitas and beat on low until just combined.
• Use a 2-ounce ice cream scoop or a 1/4 cup measuring cup to scoop the cookie dough onto the prepared baking sheets, making about 14 cookies total and leaving at least 2 inches between each cookie.
• Bake until the edges of the cookies are crisp but the centers are still tender, about 15 minutes, rotating the baking sheets top to bottom and front to back halfway through the baking time. Remove from the oven, set the baking sheets on wire racks, and let the cookies cool completely on the pans. They should keep up to 5 days in an airtight container.

MEXICAN CHOCOLATE CRINKLE COOKIES

Steps:

• Using an electric mixer, beat the cocoa powder, sugar, oil, instant coffee granules, cinnamon, cayenne, baking powder, and salt together until well combined.
• Beat in the vanilla and eggs, then scrape the bowl. Slowly add in the flour. The dough will look like brownie batter. Refrigerate for 1-2 hours until firm enough to roll by hand.
• Preheat the oven to 350 degrees F and line baking sheets with parchment paper.
• Roll the dough into 1-inch balls, then place each ball in a bowl of powdered sugar and coat thoroughly, before placing on a baking sheet. Space the ball at least three inches apart.
• Bake for 10-12 minutes. Cool completely on the baking sheets before moving.

MEXICAN CRINKLE COOKIES

Steps:

• In a microwave, melt butter and chocolate; stir until smooth. Beat in brown sugar and corn syrup until blended. Beat in egg. In another bowl, whisk flour, baking soda, 1 teaspoon cinnamon and salt; gradually beat into brown sugar mixture. Refrigerate, covered, until firm, about 1 hour., Preheat oven to 350°. In a shallow bowl, mix confectioners' sugar and remaining cinnamon. Shape dough into 1-1/2-in. balls; roll in confectioners' sugar mixture. Place 2 in. apart on greased baking sheets. , Bake until cookies are set and tops are cracked, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to finish cooling.,

MEXICAN CRINKLES

Steps:

• Preheat oven to 350°F.
• Cream together shortening, sugar and eggs.
• In a microwave safe bowl, melt chocolate; add to shortening mixture.
• Stir in corn syrup.
• Sift in flour, baking soda, salt and cinnamon.
• Shape into balls the size of walnuts.
• Roll balls in granulated sugar.
• Place cookies about 2-inches apart on parchment lined baking sheets.
• Bake for 12 minutes.

MEXICAN CHOCOLATE CRINKLES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add the egg, corn syrup and melted chocolate. Combine the flour, baking soda, salt and cinnamon; gradually add to creamed mixture and mix well. , Roll into walnut-sized balls and roll in additional sugar; place 3 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes (cookies should be soft). Cool 2-3 minutes before removing to wire racks.

MEXICAN CHOCOLATE COOKIES

Steps:

• Combine the flour, cocoa, soda, and salt in a medium bowl. Mix thoroughly with a whisk. Set aside. Combine the sugars in a small bowl and mix well with fingers pressing out any lumps. (Process in a food processor if lumps are stubborn).
• In a medium mixing bowl, beat butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about one minute. Beat in egg white. Stop the mixer. Add the flour mixture. Beat on low speed just until incorporated. Gather the dough together with your hands and form it into a neat 9 to 10-inch log. Wrap in waxed paper. Fold or twist ends of paper without pinching or flatting the log. Chill at least 45 minutes, or until needed.
• Place oven racks in the upper and lower third of the oven preheat to 350 degrees. Line cookie sheet with parchment paper or aluminum foil.
• Use a sharp knife to slice rounds of chilled dough a scant 1/4-inch thick. Place 1-inch apart on prepared baking sheets. Bake 12 to 14 minutes. Rotate baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done. Use a metal spatula to transfer cookies to a wire rack to cool. Allow cookies to cool completely before storing or stacking. Store in an airtight container up to two weeks, or freeze up to 2 months.

CHOCOLATE CRINKLES

Steps:

• Thoroughly cream first 3 ingredients. Beat in eggs, then chocolate. In a separate bowl, sift together next 3 ingredients. Add to other ingredients alternately with milk. Add walnuts.
• Chill 3 hours. Form into 1 inch balls. Roll in confectioners sugar. Place on greased cookie sheet 2-3 inches apart.
• Bake at 350 degrees for 15 minutes. Cool slightly before removing.

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.