This holiday definitely was the season of baking. First rice krispie Christmas puddings and now chocolate crinkles. My mom and I baked these as per her suggestion. These not only look good, but smell good too.
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
- 1/2 teaspoon salt
- Confectioners’ sugar (powdered sugar)
Instructions
Beat together cocoa powder, white sugar, vegetable oil in a bowl using an electric mixer (on a low speed) or by hand with a wooden spoon. Beat until it comes together into a shiny, gritty, black dough of sorts.
Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla and beat in thoroughly.
In a separate bowl, whisk together flour, baking powder, and salt.
Beat the dry ingredients into the chocolate mixture on low speed until just combined. Do not overbeat.
Cover the dough with plastic wrap and chill the dough for at least a couple hours.
Preheat the oven to 350°F. Line the cookie sheet(s) with parchment paper and pour some powdered sugar in a wide bowl or container. You can use a rounded teaspoon to scoop out dough and roll it into a ball using your hands. Then roll the chocolate ball in the powdered sugar and place on the cookie sheet.
(The cookies don’t spread that much so you can fit 12-16 cookies on one cookie sheet).
Bake them at 350°F for 10-12 minutes. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely. If you don’t have a wire rack, you can put them on a plate and place it on a windowsill with the window slightly open.
You can read the original recipe here.
Enjoy baking!
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