Chocolate crinkles are fun and simple to make. They are chewy and have a texture similar to fudge. I enjoy them as a snack or served up with a nice cup of tea or coffee. Give these tasty little treats a try today. Your kids will certainly love them.
The cooking tips to this recipe are as follows: When making these, you are best to use unsweetened cocoa powder. Sweetened cocoa powder combined with the sugar will make them too sweet. If you are diet conscious, you can reduce the amount of sugar used.
In order to achieve the right texture, it’s important to add the eggs in one at a time and only mix them for about 20 seconds per egg. When you add the dry mixture to the wet mixture, beat it just until everything is incorporated and there are no obvious lumps of flour. If you over mix it, you’ll end up with tough crinkles. It is critical to chill the dough for a least 4 hours; actually, overnight is preferred. If it is not chilled enough, it will literally melt. Even when you are baking the batches of chocolate crinkles, you should return the batter to the fridge while waiting for the bake.
Although 12 minutes yields the perfect bake, you can bake them for 14 minutes to create a slightly less gooey texture. Don’t over bake them, however, or they will be too dry.
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[btn color=”orange” target=””]Ingredients:[/btn]
- 1 1/2 cups of granulated sugar
- 1 cup of cocoa powder, unsweetened
- 2 cups of all purpose flour
- 1/2 cup of vegetable oil
- 4 eggs
- 1 1/2 tsp of vanilla extract
- 2 tsp of baking powder
- 1 cup of confectioners sugar
- 1/2 tsp of salt
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- Yield: 40
- Time: 5 hours
- Level: Intermediate
- Cuisine: American
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Recipe Rating:
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[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Method:[/btn]
- Add the cocoa, sugar, and vegetable oil to a mixing bowl. Using an electric mixer, beat until the ingredients come to a sandy, shiny consistency.
- One at a time, crack the eggs in. Beat for 20 to 30 seconds and add the next egg. While adding the fourth egg, add the vanilla extract in.
- Add the flour, baking powder, and salt to a separate bowl and whisk them together. Add this to the wet mixture. Using a mixer on low speed, beat until the mixture is just combined and there are no obvious lumps of flour. Do not over mix it.
- Cover it with cling wrap and allow it to sit in the fridge for 4 hours – overnight is better.
- Preheat the oven to 350 degrees F.
- Line two baking sheets with some parchment paper. Place the confectioners’ sugar into a bowl. Use a teaspoon and scoop out a heaping portion of the mixture and roll it into a one inch ball. Roll it in the sugar and place it on the baking sheet. Repeat this for the rest of the mixture.
- Place the crinkles into the oven and bake for about 10 – 12 minutes. Let them cool for a few minutes. Then, place them on a wire rack to cool completely.
- Serve and enjoy your chocolate crinkles.
