How to Make Chocolate Crinkle Cookies
Richly chocolaty and fudgy they remind me a little bit of a super soft brownies that have been rolled in powdered sugar!
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***NOTE COOKIES BAKE ON 350F NOT 300******
Full Printable Recipe:
Ingredients
12 Tablespoons unsalted butter softened (170g)
1 1/2 cups sugar (300g)
1/2 cup light or dark brown sugar tightly packed (100g)
4 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour (313g)
1 cup natural cocoa powder (100g)
1 Tablespoon baking powder
3/4 teaspoon salt
1 cup mini chocolate chips
2 cups powdered sugar for rolling
Instructions
00:00 Introduction
00:15 Combine butter and sugar in a large bowl and use an electric mixer to beat until light and fluffy.
Add eggs, one at a time, stirring until completely combined.
Stir in vanilla extract.
01:01 In a separate, medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt.
01:20 Gradually add dry ingredients to wet until completely combined.
Stir in mini chocolate chips.
Cover bowl with plastic wrap and refrigerate at least 4 hours or overnight.
02:02 After chilling, preheat oven to 350F (175C).
Roll dough into 1 1/2 Tablespoon-sized balls with your hands and roll thoroughly in powdered sugar.
02:42 Transfer to baking sheet and bake on 350F (175C) for 12 minutes.
Allow cookies to cool completely on baking sheet before enjoying.
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Chocolate Crinkle Cookies - Super Soft and fudgy (Christmas Baking #1)
Hello, I'm Blossom Kitchen.
It's already the end of the year and Christmas is just around the corner! ^^
In a Blossom Kitchen, I prepare somthing that is simple but delicious for Christmas until the day before Christmas.
The first one is the chocolate crinkle cookie which is super soft and fudgy. Also it is foolproof recipe.
AIso it is a representative cookie of crispy outside and moist inside as well.
It is one of my favorite Christmas baking item that I make every Christmas.
It's too easy to make and I guarantee there is no possibility to fail.
Okay! Then Let's get started? ^^
Crinkle Cookies - Christmas Baking #1
[ Ingredients ]
60g cocoa powder
175g sugar
60ml vegetable oil
2 eggs
120g flour
1tsp baking powder
1/4 tsp salt
100g powdwr sugar (for cover the cookie dough )
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chocolate crinkle cookies (vegan & gluten-free) SomethingVegan
RECIPE
3/4 cup organic sugar
1/3 cup unsweetened cocoa powder
1/3 cup olive oil (or other neutral oil)
3 Tbsp. water
1 tsp. vanilla extract
1 3/4 cup gluten-free oat flour
1 tsp. baking powder
1/2 tsp. salt
1/4 cup organic powdered sugar
Preheat the oven to 350 degrees Fahrenheit. To a bowl, add sugar, cocoa powder, oil, water, and vanilla. Mix well. Add oat flour, baking powder, and salt. Mix until smooth. Put the powdered sugar in a small bowl. Roll dough into balls, and then roll in powdered sugar before setting on a greased baking pan. Bake 15-18 minutes. Transfer to a cooling rack to cool. Makes about 20—depending on how big you make them.
If you make this or any of my other recipes, I’d love it if you shared a photo of it with me on Instagram!
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Email: somethingvegan@gmail.com
Black Forest Crinkle Cookies
These not-too-sweet cookies taste just like the classic cake but with a wonderfully chewy, fudgy texture.
For this recipe, visit:
For more recipes visit: getcracking.ca/recipes
Chocolate Crinkle Cookies | How Not to Mess Up Cookies | Food Network
Rule #1: Don't skip refrigerating the cookie dough! Pastry chef Ben Hardy is here to help you NOT mess up Chocolate Crinkle Cookies ???????? #HowNotToMessUpCookies
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Chocolate Crinkle Cookies
Level: Easy
Total: 3 hr 40 min (includes chilling and cooling times)
Active: 40 min
Yield: about 30 cookies
Ingredients
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
2 teaspoons instant espresso powder
1 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
4 ounces bittersweet chocolate, chopped
1 stick (8 tablespoons) unsalted butter, cut into pieces
1 cup packed light brown sugar
3 large eggs
1 cup confectioners' sugar
Directions
Whisk together the flour, cocoa powder, espresso powder, baking powder, salt and baking soda in a small bowl.
Microwave the chocolate and butter in a medium microwave-safe bowl in 1-minute increments, stirring in between, until melted and smooth. Alternatively, put the chocolate and butter in a medium heat-proof bowl and set over a medium pot filled with about 2 inches of water. The bottom of the bowl should not touch the water. Bring the water to a low simmer over medium heat and warm the butter and chocolate, stirring, until melted and smooth, 3 to 5 minutes. 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 upper and lower 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.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
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How Not to Mess Up Cookies: Chocolate Crinkle Cookies | Food Network
10 Cookie Shaping Hacks to Impress All the Cookie Lovers!! So Yummy
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