Chocolate Crinkle Cookies

Chocolate crinkle LTBB

Chocolate Crinkle Cookies

Yields:  36-44pcs

INGREDIENTS

Sift together:

2 cups (10 oz) all-purpose flour

1 cup (3 oz) Unsweetened Cocoa powder

1/2 tsp baking soda

2 tsp baking powder

1 tsp salt

Melt together:

8 tbsp unsalted butter

8 oz. Chocolate Baking Chips Unsweetened

Whisk together:

3 cups packed (21 oz) brown sugar

6 eggs

2 tsp Vanilla Extract

8 tsp instant Espresso Powder (optional)

For coating:

1 cup (7 oz) granulated sugar

1 cup (4 oz) confectioners’ sugar

Equipment

Baking Sheet

#30 Medium Cookie Scoop

Parchment Paper

Bowls

DIRECTIONS:

  1. Preheat oven to 325F degrees with the rack in the middle. Line 2 baking sheets with parchment paper. Set aside.
  2. In a bowl whisk or sift together flour, cocoa powder, baking soda, baking powder and salt.
  3. In a separate bowl microwave chocolate chips and butter (optionally melted) in short intervals, stirring in between until the chocolate is mostly melted. Continue stirring until all chocolate is melted. .
  4. In a bowl whisk sugar, eggs, espresso powder and vanilla extract together.
  5. Add melted chocolate to the mixture and whisk until combined.
  6. Add the flour-cocoa mixture and fold until no streaks of flour are seen. Let sit for 10-15 minutes for the mixture to cool down and harden slightly.
  7. Set two bowls with granulated sugar in one and confectioners sugar in another. Using a#30 Medium Cookie Scoop or a regular scoop, scoop about 2 tablespoons of batter and drop it into the granulated sugar mixture first. Roll around in the sugar, then roll into a ball with hands. Next drop into the confectioners’ sugar until coated.
  8. Chocolate crinkle LTBB2
  9. Place coated cookie balls onto a baking sheet, about 2 inches apart, 11 per baking sheet. Bake for 6 minutes, rotate the sheet, and baking for another 4-6 minutes, 10-12 minutes total. Cookies should be set around the edges and still soft in the middle. Remove from the oven and allow to cool before serving.

Chocolate crinkle LTBB3

source:  letthebakingbeginblog

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Lemon Crinkles Cookies

19

Lemon Crinkles Cookies

INGREDIENTS

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

10 Tbsp unsalted butter, softened

1 cup + 2 Tbsp granulated sugar

1 Tbsp lemon zest (from about 2 medium lemons)

1 large egg

1 large egg yolk

1 1/2 Tbsp fresh lemon juice

3/4 tsp lemon extract

1/2 tsp vanilla extract

5 drops yellow food coloring (optional)

1/2 cup powdered sugar

Directions

  • Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder and salt.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, sugar and lemon zest until pale and fluffy (occasionally scrape down bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl). Mix in egg then blend in egg yolk. Add lemon juice, lemon extract, vanilla extract and optional yellow food coloring and mix until combined. With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
  • Pour powdered sugar into a small bowl. Scoop dough out about 1 1/2 Tbsp at a time (25g each) and shape into a ball, then drop in powdered sugar and roll to evenly coat. Transfer to a parchment paper or Silpat lined baking sheet, repeat with remaining dough and space cookies 2-inches apart on baking sheet. Bake in preheated oven 10 – 13 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool. Store in an airtight container.

source:  cookingclassy

 

 

Molasses Crinkles

Molasses Crinkles Recipe

MOLASSES CRINKLES

Yields: 4 dozen
Prep time: 20 min
Cook time: 12 min

INGREDIENTS:

3/4 cup vegetable shortening
1 cup firmly-packed brown sugar
1 egg
1/4 cup molasses
2-1/4 cups sifted all-purpose flour
2 teaspoons baking soda
1/4 teaspoons salt
2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
2 teaspoons ground ginger
Granulated sugar

DIRECTIONS:

  1. In a large bowl, mix together the soft shortening, brown sugar, egg, molasses.
  2. In a separate bowl, sift together the flour, baking soda, salt, cinnamon, cloves, and ginger. Gradually stir in with the shortening mixture. Cover and refrigerate dough at least 1 hour.
  3. Preheat oven to 375 degrees F. Lightly grease cookie sheets.
  4. Shape dough by rounded teaspoonfuls into balls. Dip tops in granulated sugar. Place balls, sugared side up, about 3 inches apart on prepared cookies sheet.
  5. Bake just until set, approximately 10 to 12 minutes. Remove from oven and immediately remove from cookie sheet.

source:  whatscookingamerica

Chocolate Crinkles

32

Chocolate Crinkles

Yield : 50 cookies

INGREDIENTS:

  • 1 cup unsweetened cocoa powder
  • 1 1/2 cups white granulated sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon espresso powder (optional)
  • 1/2 teaspoon salt
  • 1 cup confectioners’ sugar

DIRECTIONS:

1 In the bowl of an electric mixer fitted with the paddle attachment (though you can do this with a wooden spoon, too) beat together the cocoa powder, white sugar, and vegetable oil until it comes together into a shiny, gritty, black dough of sorts.

2 Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla and beat in thoroughly.

3 In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder if using. Mix into the chocolate mixture on low speed until just combined. Do not overbeat. Cover the dough with plastic wrap and chill the dough for four hours or overnight.

4 Preheat the oven to 350°F and line two baking sheets with parchment paper. Place the confectioner’s sugar in a wide bowl. Using a rounded teaspoon get clumps of the chilled dough and roll them into 1-inch (2.5 cm) sized balls using your hands. Roll the balls in the confectioner’s sugar and place on the cookie sheets (you should be able to get 12-16 on each sheet). Bake for 10-12 minutes. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely.

 

source :  simplyrecipes

Red Velvet Crinkle Cookies

red velvet crinkles CC

Red Velvet Crinkle Cookies

Yield: 30 pcs

INGREDIENTS:

3 cups all-purpose flour

1/4 cup unsweetened cocoa powder*

2 tsp baking powder

1/4 tsp baking soda

3/4 tsp salt

3/4 cup unsalted butter, softened

1 1/3 cups granulated sugar

3 large eggs

1 Tbsp milk or buttermilk

1 1/2 tsp vanilla bean paste or vanilla

2 tsp lemon juice

5 tsp red food coloring

1 cup white chocolate chips

1 cup powdered sugar

red velvet crinkles CC2

DIRECTIONS:

  • In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy. Mix in eggs 1 at a time, blending until combined after each addition. Mix in milk, vanilla bean paste, lemon juice and red food coloring. With mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in white chocolate chips. Cover bowl with plastic wrap and chill 2 hours or until firm enough to shape into balls.
  • Preheat oven to 350 degrees. Pour powdered sugar into a bowl. Remove dough from refrigerator, scoop dough out and with buttered hands, shape into medium balls (about 2 1/2 Tbsp each). Roll cookie dough balls into powdered sugar and evenly coat. Transfer to Silpat or parchment paper lined baking sheets and flatten slightly, then bake in preheated oven 13 – 14 minutes. Allow to rest on cookie sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
  • *If you want them a little more chocolatey you can replace 2 – 3 Tbsp of the flour with 2 – 3 additional Tbsp of cocoa powder.

source:  cookingclassy

Chocolate Crinkle Cookies

 

Chocolate crinkles DF

Chocolate Crinkle Cookies

INGREDIENTS

Recipe from Hershey’s Chocolate Cookbook

2 cups granulated sugar

3/4 cup vegetable oil

1 cup cocoa powder

4 eggs

2 teaspoons vanilla

2 1/3 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

powdered sugar

DIRECTIONS:

Combine granulated sugar and oil in large bowl , add cocoa, beat until well blended. Beat in eggs and vanilla.

Stir together flour, baking powder and salt. Gradually add to cocoa mixture, beating well.

Cover and refrigerate until dough is firm enough to handle, about 2-3 hours.

Heat oven 180C (350 F). Grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls; roll in powdered sugar to coat. Place 2 inches apart on prepare cookie sheet.

Bake 10-12 minutes or until almost no indentation remains when touched lightly and tops are crackled. Cool slightly then remove from cookie sheet to wire rack. Cool completely!

source: droolfactor

Gluten Free Chocolate Crinkle Cookies

GF Chocolate crinkles PC

Gluten Free Chocolate Crinkle Cookies

Yields:  48pcs

Prep time: 15 mins
Baking time: 60 min

Total Cooking Time:  1hr, 15 mins

INGREDIENTS

¾ C millet flour (90g)

¾ C sweet white Rice flour (153g)

½ c potato starch (96g)

⅓ c tapioca starch (40g)

¼ tsp xanthan gum

2 tsp baking powder

½ tsp salt

1 c cocoa powder

1⅔ cups granulated sugar

¾ c coconut oil, melted

4 large eggs, room temperature

1 ½ tsp vanilla extract

1 cup powdered sugar

 GF Chocolate crinkles PC2

DIRECTIONS:

  1. In a medium bowl combine the millet flour, sweet rice flour, potato and tapioca starches, xanthan gum baking powder and salt and mix well, set aside
  2. In the bowl of a stand mixer combine sugar, and cocoa powder and mix to combine, slowly add in the coconut oil and once all combined, turn to medium and mix well. Add in the eggs one at a time, mixing well after each addition. Add in the vanilla and mix again.
  3. Slowly add in the flour mixture and mix on low until just combined.
  4. Transfer to a bowl, wrap tightly with plastic wrap and chill for at least 2 hours up to overnight.
  5. When ready to bake, preheat oven to 350 deg, prepare baking sheets with parchment or silicone bake mats
  6. Using a cookie scoop, scoop out about a 1” ball of dough and roll gently in hands to form a smooth ball. Roll in powdered sugar until well coated. Place on cookie sheets about 2” apart
  7. Bake for 10-13 min. Remove from oven and slightly smash the tops with a spatula. Let cool 5 min then transfer to wire rack to cool completely. Repeat with the rest of the batter.
  8. These keep at room temp in an airtight container up to a week or two, also keep well in a freezer in an airtight container or resealable baggie

Notes

These can easily be made non-gluten free, just omit the xanthan gum and replace the starches and flours with all purpose flour. Just combine the cup amounts not the weights since the gluten free ingredients all have different weights. You can also add in peppermint extract and candy cane pieces to make them peppermint. I slightly underbaked them to keep them more chewy and brownie like

 

 

source:  pineappleandcoconut

Chocolate Crinkles

chocolate crinkles

Chocolate Crinkles

Yields:  3dozens
Baking temp: 350 degrees Fahrenheit
Baking time: 10-15 mins

INGREDIENTS:

1 cup unsweetened cocoa powder

2 cups white sugar

1 stick of unsalted butter, softened (recipe called for ½ c  of vegetable oil I used butter instead)

4 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup confectioners’ sugar

DIRECTIONS:

In a stand mixer ( or you can use a hand mixer), cream together white sugar and butter.

Beat in eggs one at a time, and then stir in the vanilla. Once mixed add the coco powder slowly making sure to mix very well.

Combine the flour, baking powder, and salt; stir into the cocoa mixture. Let me just warn you this dough is THICK and it’s STICKY! It’s so thick and sticky, it literally broke my favorite spatula… L

Cover the dough  and chill for at least 4 hours. And the longer it can be chilled the better. I chilled mine overnight and it was VERY easy to handle.

Preheat the oven to 350 degrees  & Line 2-3 cookie sheets with parchment paper.

Roll dough into one inch balls and place them on a parchment lined cookie sheet. Chill the cookies for 10-15 minutes just to firm them back up.  (I like to use a cookie scoop so that they are all pretty close to the same size.)

In a bowl add the confectioner’s sugar. Roll each dough ball in the sugar making sure to coat the cookie as much as possible. Place the cookie balls back onto the parchment lined cookie sheets.

Bake in preheated oven for 10 to 12 minutes. Do NOT over cook or they will get very hard. Once done, let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Store in an airtight container. For up to 5 days.

source:  simplylovefood

Chocolate Crinkle Cookies

Chocolate crinkles PC

Chocolate Crinkle Cookies

Yields:  24pcs

INGREDIENTS

4 eggs

1/2 cup olive oil

zest of 1 lemon

1 cup unsweetened cocoa powder

2 cups sugar

2 cups all-purpose flour

2 teaspoons baking powder

1 tsp vanilla extract

pinch of salt

1/2 cup confectioner’s sugar

Chocolate crinkles PC2

DIRECTIONS:

  • Mix flour, cocoa powder, baking powder, salt and sugar in a bowl.
  • Add one egg at a time and start mixing the dough.
  • Then, add vanilla extract, olive oil and lemon zest. Give it one final mix and the dough is ready.
  • Cover the dough and keep it the refrigerator for a couple of hours.
  • Pre-heat the oven to 350F.
  • Keep the cookie sheet ready with parchment paper.
  • Pour the confectioner’s sugar in a bowl.
  • Take the dough out of the refrigerator.
  • Using an ice-cream scooper or a spoon, roll the dough into 1-inch balls and drop in the confectioner’s sugar.
  • Roll it in the sugar and keep it on the parchment paper.
  • Bake it for 10 to 12 minutes or until a toothpick comes out clean when inserted in the center of the cookie.

 

source:  playfulcooking

Chocolate Crinkle Cookies

Chocolate crinkle MS

Chocolate Crinkle Cookies

 

INGREDIENTS

1/2 cup unsweetened cocoa powder

1 cup granulated sugar

1 teaspoon vanilla extract

1/4 cup canola or vegetable oil

2 eggs

1 teaspoon baking soda

1/2 teaspoon salt

1 cup all purpose flour

1/2 cup confectioner’s sugar (for rolling in, post chilling, pre baking)

 

DIRECTIONS:

  1. Stir all ingredients together.  Cover and chill dough 3 hours or overnight to firm dough.
  2. After chilling, heat oven to 350 degrees.
  3. Use a spoon or scoop to portion dough and form into ball with hands.
  4. Roll in powdered sugar until heavily coated.
  5. Place on greased cookie sheet and bake immediately, about 10 minutes.   (Only roll dough in powder right before baking.  Ever seen these with matted, sad sugar powdering?   The sugar gets damp and transparent if it sits too long on the dough.)
  6. Remove from oven and cool.

source:  meatsandsweets