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Chocolate Crinkle Cookies

 

Try this easy recipe for soft and fudgy chocolate crinkle cookies covered in confectioners sugar, making a crinkled outer layer as they bake. So easy and yummy. | www.foxyfolksy.comSoft and fudgy chocolate cookies coated in confectioners sugar. A bite of these chocolate crinkle cookies brings back memories of good old times. The first time I tried them I was still in my sophomore year when these were sold in our canteen and they instantly became my favorite snack during our recess back when I was in high school. I remember having at least two to three cookies every day for almost the entire school year. It became so popular in the Philippines you see them everywhere and I guess they still are especially during the Christmas season.

This was my first time to make chocolate crinkles myself, and I had to think why ever did I not try to make them before! I guess I was a bit intimidated and thought that anything that taste that good must be difficult to make. And of course, there was the fact that I had other interests at this time and baking was the least of them. But now that I have settled down, older, braver and hopefully wiser, I am able to try my hand at more important things in life…like making chocolate crinkles! 🙂 And as it turns out, they are quite easy to make!

This is actually one of three-treats-pack I made as Christmas gifts or giveaways for our friends this year. Luckily, I was able to stop myself from finishing all the chocolate crinkles before I  finished packing them. Same goes for Armin with the Chocolate Cashew Toffee Bars. I also made Coconut Macaroons and both recipes will be posted in the next articles.

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Chocolate Crinkle Cookies

Soft and fudgy chocolate cookies covered in confectioners sugar making a crinkled outer layer as they bake.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 36 cookies
Calories 111 kcal
Author Bebs

Ingredients

  • 1 1/2 cups sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups flour
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoons salt
  • 1/2 cup confectioner's sugar (powdered sugar - sifted
  • 2 tablespoons cornstarch - optional

Instructions

  1. In a large bowl, mix sugar and vegetable oil together until well blended. Beat in the eggs one at a time then add the vanilla extract.
  2. Add flour, cocoa, baking powder and salt to the wet mixture and mix well. It will become very sticky at this point. Scrap the sides of the bowl from time to time to make sure all are well incorporated.
  3. *Cover the bowl with plastic wrap and place in the fridge and let it chill for at least 2 hours.*
  4. Line baking sheet with parchment paper. In a smaller bowl, combine and mix confectioner's sugar and cornstarch together. Scoop a spoonful of the sticky dough and drop it into the sugar mixture. Use two spoons or an ice cream scoop if you have one. Balls should be about an inch to 1 1/2 inch in size. Cover each ball completely with powdered sugar. Place the balls on the baking sheet at least 2 inches apart as they will expand as they bake.
  5. Bake at 175°C/350°F for 10 to 12 minutes. Once done, let the cookies stand for 1-2 minutes on the baking sheet and then transfer to a cooling rack
Nutrition Facts
Chocolate Crinkle Cookies
Amount Per Serving
Calories 111 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Cholesterol 18mg 6%
Sodium 40mg 2%
Potassium 74mg 2%
Total Carbohydrates 18g 6%
Dietary Fiber 1g 4%
Sugars 10g
Protein 1g 2%
Vitamin A 0.5%
Calcium 1.7%
Iron 4.7%
* Percent Daily Values are based on a 2000 calorie diet.

I skipped the 2-4 hours chilling time as I am too impatient to wait for these goodies, maybe that is why they were a bit flatter when baked. Will try to wait next time to know the difference. But the taste is still the same good, soft and chewy chocolate crinkles.

Try this easy recipe for soft and fudgy chocolate crinkle cookies covered in confectioners sugar, making a crinkled outer layer as they bake. So easy and yummy. | www.foxyfolksy.com

 

Since the first batch was gone too fast, I had to make another batch and this time I tried to be more patient. I chilled the dough in the freezer for an hour before baking them, the result was taller cookies as you can see below, they are not as flat as the first ones that were not chilled at all. But as I was on the third baking sheet, it started again to flatten a bit as the dough got warmer.  So, if you want taller, rounder cookies, you should follow the required 2-4 hours chilling. But the taste is absolutely the same so to me, it does not really matter that much.

 

Try this easy recipe for soft and fudgy chocolate crinkle cookies covered in confectioners sugar, making a crinkled outer layer as they bake. So easy and yummy. | www.foxyfolksy.com

 

Bebs

Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This Post Has 2 Comments
  1. Hi Bebs!
    I actually made this Saturday and I ate one as soon as it cooled and it was still moist and tasted great! But then, when I had one last night, it was a bit on the dry side already.
    Any idea why this happened?
    Thanks a bunch!

    1. Hi Ellaine, this is normal to any baked products. I will suggest that you store them in an airtight container to retain some moisture a little longer.

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