Chocolate Crinkles Recipes

Steps:

• In a medium bowl, mix together the cocoa powder, sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla.
• In another bowl combine the flour, baking powder, and salt. Stir flour mixture into the cocoa mixture.
• Cover dough bowl with plastic wrap, put in refrigerator, and chill for at least 4 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Line cookie sheets with parchment paper.
• Roll the dough into one inch balls (a number 50 size scoop works well). Coat each ball in powdered sugar before placing onto parchment-lined cookie sheets.
• Bake in preheated 350 degrees F oven for 10 to 12 minutes. Let the cooked cookies stand on the cookie sheet for at least 1 minute before transferring to wire racks to cool.

Steps:

• Preheat oven to 325.
• Melt butter and chocolate chips together in a saucepan over medium-low heat or in the microwave, until the butter melts.
• Remove from heat and stir until the chocolate melts and the mixture is smooth.
• In the bowl of a mixer, beat together the sugar, eggs and vanilla.
• Stir in the chocolate mixture.
• Stir in the flour, baking soda and salt.
• Chill the dough for 2-3 hours or overnight.
• Pour approximately a cup of confectioners sugar into a shallow bowl.
• Roll 1 1/4 inch diameter balls of dough (a heaping teaspoon) and drop the balls into the bowl of confectioners sugar.
• Working with 4-5 at a time, shake the bowl until the balls are completely coated and place them on a greased or parchment-lined cookie sheet.
• Leave about 1 1/2 inches between balls.
• Bake for 10-12 minutes.
• The cookies will flatten out and the surface will crack.
• Cool on wire racks.
• After the cookies have cooled, I like to shake a little extra sugar on top using a sifter or a small strainer.

Steps:

• Cream shortening, sugar, vanilla.
• Beat in eggs, then chocolate.
• In another bowl sift 2 cup flour, baking powder, salt:mix well.
• Add this alternately with milk to shortening mixture, mixing well after each addition.
• Chill for 2 hours.
• Form into one-inch balls and roll in powdered sugar.
• Place on greased cookie sheet 2-3 inches apart.
• Bake at 350°F for approx 10 minutes for soft cookies, 13 for more firm/hard.
• Cool slightly before removing from cookie sheet, then cool on wire racks.

Steps:

• Whisk the flour, granulated sugar, cocoa powder, baking powder and salt in a medium bowl. Whisk in the melted butter and eggs until combined, then stir in the white chocolate chips. Cover with plastic wrap and chill until firm, about 1 hour.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Put the confectioners' sugar in a shallow bowl. Roll tablespoonfuls of the dough into balls, then roll in the confectioners' sugar until well coated. Place 1 inch apart on the baking sheets.
• Bake until the cookies are puffed and the tops are cracked, about 10 minutes. Let cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 1 week.

Steps:

• Whisk together the flour, cocoa powder, espresso powder, baking powder, salt and baking soda in a small bowl.
• Melt the chocolate and butter in a medium microwave-safe bowl in the microwave in 1-minute increments, stirring in between, until smooth. Let cool slightly.
• Beat the brown sugar and eggs with an electric mixer on medium-high speed in a large bowl until thick, about 2 minutes. Scrape the chocolate mixture into the egg mixture and beat until incorporated. Add the flour mixture and beat until just combined. Refrigerate the dough until firm, at least 2 hours and up to overnight.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Put the confectioners' sugar in a small bowl. Scoop out tablespoonfuls of the dough and roll them into balls. Refrigerate half the dough balls. Toss the remaining balls in the sugar, coating them very generously (you shouldn't see any dough peeking through). Arrange the balls about 1 inch apart on the prepared baking sheets.
• Bake until the cookies spread, the tops are dull in color and cracked and the edges are firm, 12 to 14 minutes. Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. When the baking sheets are cool, repeat with the remaining dough balls. The cookies can be stored in an airtight container at room temperature for up to 3 days.

Steps:

• Mix sugar and oil.
• Mix in cocoa.
• Beat in eggs and vanilla.
• Mix flour, salt, and baking powder and mix into cocoa mixture.
• Cover and chill for at least 2 hours.
• Heat oven to 350.
• Use cookie scoop to make into balls.
• Roll in powders sugar. Make sure they are well coated.
• Place on parchment paper, 2 inches apart.
• Bake 12 minutes.
• Remove to wire rack.

Steps:

• In a medium bowl beat eggs and sugar until light. Stir in the oil, vanilla, melted chocolate. Sift together the flour, baking powder and salt; stir into the chocolate mixture. Finally, stir in the chocolate chips. Refrigerate dough until firm. This will take anywhere from an hour in the freezer or overnight in the refrigerator.
• Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls. Roll them in confectioners' sugar until heavily coated. Place 2 inches apart on cookie sheets and bake for 11 to 13 minutes in the preheated oven. Cookies should be firm to touch.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick cookie sheets). In large bowl, stir dry cake mix, oil, eggs and vanilla with spoon until dough forms.
• Refrigerate dough 15 to 30 minutes, or as needed for easier handling. Shape dough into 1-inch balls. Roll balls in powdered sugar. On ungreased cookie sheets, place balls about 2 inches apart.
• Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered.

Steps:

• Mix sugar, cocoa, and oil together in a medium bowl. Beat in eggs, one at a time, until combined. Stir in vanilla.
• Combine flour, baking powder, and salt in another bowl. Gradually stir dry ingredients into the wet ingredients until thoroughly mixed. Cover dough and refrigerator for at least 4 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
• Roll or scoop chilled dough into 1-inch balls. Coat each ball in confectioners' sugar and place 1 inch apart on the prepared cookie sheets.
• Bake in the preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a few minutes before transferring to wire racks to cool.
• Repeat Steps 4 and 5 to make remaining batches.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, salt, baking powder and baking soda; gradually add to the creamed mixture and mix well. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each. , For filling, in a small heavy saucepan, melt chocolate chips and condensed milk over medium heat; stir until smooth. Stir in pecans, coconut and enough milk to achieve desired consistency. , Spoon 1 teaspoon into each cookie. Bake at 350° for 8-10 minutes or until firm. Remove to wire racks to cool.

Steps:

• In a large bowl, stir together sugar and oil; I use a wooden spoon.
• Add cocoa, blending well.
• Beat in eggs and vanilla.
• Stir together flour, baking powder, and salt; add to cocoa mixture, blending well.
• Cover and refrigerate until dough is firm enough to handle, usually overnight.
• Dough has the consistency of soft fudge.
• Heat oven to 350 degrees.
• Grease cookie sheets or line with parchment paper.
• Spray a#50 cookie scoop (the 2 tbles size) with Pam (you may have to repeat several times) and scoop dough out and roll in powdered sugar.
• keep dough in fridge between batches.
• Place cookies about 2 inches apart on prepared cookie sheet.
• Bake 12 to 14 minutes until almost no indentation remains when touched lightly and tops are crackled.
• place cookies on wire racks and cool completely.
• Recipe does not seem to double well; dough comes out too soft.

Steps:

• Melt butter and chocolate either in a microwave or over low heat on the stove. Allow to cool slightly.
• Stir in remaining ingredients, except powdered sugar. Mix well.
• Cover dough and chill for 30 minutes.
• Preheat oven to 300 degrees F (150 degrees C).
• Shape dough into 1 inch balls. Roll in powdered sugar to coat heavily. Place 2 inches apart on an ungreased cookie sheet. Bake for 15 to 18 minutes or until edges are set. Remove from cookie sheet and cool on rack.

Steps:

• In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
• Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
• Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
• Bake 9 to 11 minutes or until edges are set. Immediately remove from cookie sheets to cooling racks.

Steps:

• Melt chocolate over low heat. Remove from heat and add cooking oil and granulated sugar.
• Add one egg at a time, mixing well.
• Add vanilla, flour, baking powder and salt; mixing well after each additional ingredient.
• Chill for several hours or overnight.
• Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
• Roll dough into balls about 1/2 inch in diameter. Roll balls in powdered sugar. Place about 2 inches apart on cookie sheets. Bake 10 to 12 minutes.

Steps:

• Mix the cocoa, caster sugar and oil together. Add the eggs one at a time, whisking until fully combined.
• Stir the flour, baking powder and a pinch of salt together in a separate bowl, then add to the cocoa mixture and mix until a soft dough forms. If it feels soft, transfer to the fridge and chill for 1 hr. Heat the oven to 190C/170C fan/gas 5. Tip the icing sugar into a shallow dish. Form a heaped teaspoon of the dough into a ball, then roll in the sugar to coat. Repeat with the remaining dough, then put, evenly spaced, on a baking tray lined with baking parchment.
• Bake in the centre of the oven for 10 mins - they will firm up as they cool. Transfer to a wire rack and leave to cool. Will keep for four days in a biscuit tin.