HERSHEY'S CRINKLE COOKIES
From Hershey's Chocolate Cookbook, These are a rich cocoa crinkle cookie and so delicious, a perfect chocolate fix and a great christmas cookie! The BEST I ever had and I had many! :)
Provided by Chef Luny
Categories Dessert
Time 3h10m
Yield 6 dozen, 72 serving(s)
Number Of Ingredients 9
Steps:
- Combine granulated sugar and oil in large bowl (or kitchen-aid mixer stand on 2); add cocoa, beating 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 350. 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!
CHOCOLATE CRINKLE COOKIES
The "crinkle" in this recipe's name comes from their distinctive crackle-top. The look is achieved through the transformation of sugar-coated dough balls into distinctively textured cookies. Not only are chocolate crinkle cookies beautiful to look at, they're the perfect combination of chocolatey taste and chewy texture.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h45m
Yield 72
Number Of Ingredients 9
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.
Nutrition Facts : Calories 70, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 7 g, TransFat 0 g
CHOCOLATE CRINKLES II
Chocolate cookies coated in confectioners' sugar...very good!
Provided by Dawn
Categories Desserts Cookies Chocolate Cookie Recipes
Time 5h
Yield 72
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
- Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
- Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Nutrition Facts : Calories 58 calories, Carbohydrate 9.8 g, Cholesterol 10.3 mg, Fat 2 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0.4 g, Sodium 33.9 mg, Sugar 6.4 g
HERSHEY'S CHEWY CHOCOLATE COOKIES
These are really good chewy chocolate cookies! This recipe came from on the container of Hershey's baking cocoa.
Provided by Aunt Dawn
Categories Drop Cookies
Time 30m
Yield 4 1/2 dozen cookies
Number Of Ingredients 8
Steps:
- Cream butter and sugar in large bowl.
- Add eggs and vanilla; blend well.
- Combine flour, cocoa, baking soda and salt.
- Blend into creamed mixture drop by teaspoonful onto ungreased cookie sheet bake at 350° for 10 minutes (Do not over bake. Cookies will be soft. They will puff during baking, flatten upon cooling.) cool on cookie sheet until set, about 1 minute remove to wire rack to cool.
Nutrition Facts : Calories 1088.8, Fat 55.1, SaturatedFat 33.2, Cholesterol 218.2, Sodium 1022, Carbohydrate 139.7, Fiber 4.2, Sugar 89.2, Protein 11.7
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- Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in chocolate chips and nuts, if desired. Drop by teaspoons onto ungreased cookie sheet.
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- Stir together flour, cocoa, baking powder and salt in medium bowl; set aside. Beat peanut butter, butter and brown sugar in large mixing bowl until well blended. Blend in eggs and vanilla. Gradually beat in flour mixture, beating until well blended. Stir in peanut butter chips. Divide dough into two sections; cover and refrigerate about 1 hour or until easy to handle.
- Divide dough into 20 equal balls ( about 1-1/2 tablespoons each). Roll each ball in granulated sugar and then in powdered sugar. Place on prepared cookie sheets. Dust cookie balls with remaining powdered sugar.
- Bake 14 minutes or until surface is crackled. Remove from oven; cool 5 minutes on cookie sheet; transfer to cooling rack. Cool completely.
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5/5 (45)Total Time 22 minsCategory Christmas, Cookies, DessertsCalories 102 per serving
- In a medium-sized bowl, mix together the cocoa powder, white sugar and vegetable oil. Beat in eggs one at a time, until fully incorporated. Mix in the vanilla.
- In another bowl, combine the flour, baking powder, and salt. Stir the dry ingredients into the wet mixture just until a dough forms (do not over beat). Cover bowl with wrap and refrigerate for at least 4 hours or overnight.
- When ready to bake, preheat oven to 350°F | 175°C. Line 2 cookie sheets or baking trays with parchment paper (baking paper). Roll 1 tablespoonful of dough into balls for smaller cookies, or 2 tablespoonfuls for larger cookies.
- Add the confectioners (icing) sugar to a smaller bowl. Generously and evenly coat each ball of dough in confectioners' sugar and place onto prepared cookie sheets.
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