Why Make This Recipe
Choco Crinkles are not just cookies; they are delightful treats that bring joy to every bite. Their rich chocolate flavor and soft, chewy texture make them a favorite for many. Plus, the fun crinkle pattern on top adds a lovely touch. When you want to impress your friends or family with something simple yet delicious, these cookies are the perfect choice!
How to Make Choco Crinkles
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Powdered sugar for coating
Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, combine the flour, cocoa powder, baking powder, and salt.
- In another bowl, mix together the granulated sugar, brown sugar, and oil until well combined.
- Beat in the eggs one at a time, then stir in the vanilla.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Scoop out tablespoons of dough, roll them into balls, and then roll each ball in powdered sugar.
- Place the cookies on the prepared baking sheet, spacing them apart.
- Bake for 10-12 minutes or until the cookies are set and crackled on top.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Enjoy your beautiful Choco Crinkles!
How to Serve Choco Crinkles
Choco Crinkles are best served fresh, allowing everyone to enjoy their warm, gooey center. You can place them on a platter for sharing, or enjoy them with a glass of milk or a cup of coffee. They also make lovely gifts when wrapped nicely!
How to Store Choco Crinkles
To keep your Choco Crinkles fresh, store them in an airtight container at room temperature. They will stay delicious for about a week. If you want to keep them longer, you can freeze them. Just place them in a freezer bag, and they will be good for up to three months. Remember to thaw them before enjoying!
Tips to Make Choco Crinkles
- For an extra chocolatey treat, you can add chocolate chips to the dough.
- Make sure not to overbake your cookies; they should be soft in the center for the best texture.
- Experiment with using different types of sugar. Brown sugar adds a deeper flavor, while granulated sugar makes them a bit crispier.
Variation
You can make these cookies more festive by adding a sprinkle of sea salt on top before baking or mixing in chopped nuts for added crunch. For a minty twist, try adding a few drops of peppermint extract!
FAQs
1. Can I use cocoa powder instead of Dutch-processed cocoa?
Yes, you can use regular unsweetened cocoa powder. Both will work fine!
2. Why are my cookies not crinkling?
If your cookies are not crinkling, it might be due to not enough baking powder or overmixing the dough. Try to mix just until combined.
3. How can I tell when my cookies are done?
Look for the edges of your cookies to be firm and the tops to have cracks. They should not be too shiny and look set.
Enjoy making your Choco Crinkles, and happy baking!
Choco Crinkles
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Coating
- Powdered sugar For coating the cookies
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, combine the flour, cocoa powder, baking powder, and salt.
- In another bowl, mix together the granulated sugar, brown sugar, and oil until well combined.
- Beat in the eggs one at a time, then stir in the vanilla.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Baking
- Scoop out tablespoons of dough, roll them into balls, and then roll each ball in powdered sugar.
- Place the cookies on the prepared baking sheet, spacing them apart.
- Bake for 10-12 minutes or until the cookies are set and crackled on top.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.