Yummy Chocolate Crinkle Cookies Food

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 CRINKLE COOKIES

Steps:

• In a medium bowl, beat together well the flour, baking powder, and salt, and set aside.
• Melt the chocolate in the microwave on 50 percent power for 1 minute, stir, and microwave for 15 seconds more and stir.
• In a mixer with the paddle attachment, beat together 2 1/2 cups (17.5 oz/496 g) of the sugar, the oil, and corn syrup to blend. Beat in the eggs, egg yolk and vanilla. Then on low, beat in the melted chocolate. Add the flour mixture and beat in on low speed.
• Wrap the dough in plastic and refrigerate for several hours or overnight.
• About 30 minutes before you are ready to bake, arrange a shelf in the middle of the oven and preheat the oven to 325 degrees F/163 degrees Celsius Line a baking sheet with Release foil (nonstick side up).
• Take out about one-quarter of the dough at a time to shape. Roll the dough into 1 1/2 to 2-inch (3.8 to 5 cm) balls. Pour the remaining 1/4 cup (1.8 oz/51 g) granulated sugar into one bowl and the confectioners' sugar in another bowl. Roll each cookie dough ball lightly in granulated sugar first, then very heavily in confectioners' sugar. (By rolling in plain sugar first, the confectioners' sugar does not soak in so much and stays on the surface better.).
• Arrange cookies 2 inches (5 cm) apart on the foil. For crisp cookies, bake 12 to 14 minutes. You can have several sheets of foil covered with cookies ready.
• When one sheet is done, you can pull off the foil and move cookies to a cooling rack. Rinse the baking sheet with cold water to cool and then slip the sheet under another sheet of foil with cookies on it and get it right back into the oven. Allow the cookies to cool for 2 minutes, then remove to a rack to cool completely.

CHOCOLATE CRINKLE COOKIES

Steps:

• Adjust oven rack to middle position and heat oven to 325°F Line two baking sheets with parchment paper. Whisk flour, cocoa, baking powder, baking soda and salt together in bowl.
• Whisk brown sugar; eggs; espresso powder, if using; add vanilla together in large bowl. Microwave chocolate and butter in bowl at 50 percent power, stirring occasionally, just until melted, 2 to 3 minutes (watch carefully).
• Whisk chocolate mixture into egg mixture until combined. Fold in flour mixture until no dry streaks remain. Let dough sit at room temperature for 10 minutes.
• Spread granulated sugar in shallow dish. Spread confectioners' sugar in second shallow dish. Working in batches, drop 2-tablespoon mounds of dough (or use #30 scoop) directly into granulated sugar and roll to coat. Transfer dough balls to confectioners' sugar and roll to coat; space dough balls evenly on prepared sheets, 11 per sheet.
• Bake cookies, 1 sheet at a time, until they are puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 12 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Let cookies cool completely before serving.

CHOCOLATE CRINKLE COOKIES

Steps:

• Sift together the flour and baking powder; set aside. In a medium bowl, stir chocolate into melted butter until melted and smooth. Mix in the sugar, eggs and vanilla. Gradually blend in the sifted ingredients. Stir in the chocolate chips. Cover dough and chill for at least 2 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line them with parchment paper. Roll the chilled dough into 1 inch balls and roll each ball in confectioners' sugar. Place cookies 2 inches apart onto the prepared cookie sheets.
• Bake for 9 to 12 minutes in the preheated oven, until the tops are cracked. Remove from cookie sheets to cool on wire racks.

CHOCOLATE CRINKLE COOKIES

Steps:

• Mix flour, baking powder and salt. Microwave chocolate and oil in large microwaveable bowl on HIGH 2 min., stirring after 1 min. Stir until chocolate is completely melted. Add granulated sugar; mix well. Add eggs, 1 at a time, beating well after each addition; stir in vanilla. Stir in flour mixture until blended. Refrigerate 30 min. or until dough is easy to handle.
• Heat oven to 350°F. Shape dough into 1-inch balls; roll in powdered sugar until evenly coated. Place, 2 inches apart, on baking sheets.
• Bake 9 to 11 min. or until centers are set. Cool 1 min. on baking sheets 1 min.; remove to wire racks. Cool completely.