Chocolate Crinkle Cookies

April 17, 2019

Hello foodies,

 

What is better than a classic chocolate crinkle cookies? Pretty much nothing else! This recipe creates a super soft super chocolate-y cookie with a powdered sugar crust. The combo is delightful, delicious, and decadent. 

 

The bonus? It is pretty much a 2-bowl recipe that is simpler than simple. Not only is it great for a beginner baker, it is great for anyone who is pinched on time and need some homemade cookies in their cookie jar.

 

 

 

Chocolate Crinkle Cookies

Yields: 24 small cookies

Oven: 350 degrees F

Time: 10 minutes

 

Equipment needed: Standing kitchen mixer with a paddle attachment; measuring cups / spoons; spatula; parchment lined cookie sheets; mixing bowls; cookie scoop; sifter 

 

Ingredients:

  • 1 cup white sugar

  • 1/3 cup unsweetend cocoa powder

  • 1/3 cup vegetable oil (canola oil works OK too)

  • 2 eggs

  • 1 1/4 cup all purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon fine sea salt

  • 1 tablespoon instant espresso powder (optional)

  • 1/4 cup powdered sugar

Directions:

  • In a standing kitchen mixer, with the paddle attachment, add:

    • 1 cup white sugar

    • 1/3 cup unsweetened cocoa powder

    • 1/3 cup vegetable oil

    • Mix until blended, 1-2 minutes. Scrape down.

  • Add:

    • ​2 eggs. Blend on low speed for 1-2 minutes. Scrape.

  • Sift together and add to mixer:

    • ​1 1/4 cup all purpose flour

    • 1 teaspoon baking powder

    • 1/2 teaspoon baking powder

    • 1 tablespoon instant espresso powder 

    • Mix on low speed until blended and uniform (2 minutes)

  • Form into small balls and roll in powder sugar, making the cookie completely covered.

  • Bake for 10 minutes, rotating half way.

  • Eat, enjoy and smile!

Happy baking,

Kimm

kimm@sweetnessinseattleblog.com

 

Share on Facebook
Share on Twitter
Please reload

Please reload