Today's cookie is one of my all-time favorites. The chocolate crinkle is a very rich, moist, chewy cookie, and is best paired with a glass of very cold milk. This darling is a refrigerator cookie; you just make the dough, chill, and then bake later. So it requires a bit of planning ahead. It's not what I would call a "spontaneous cookie."
Everything you need to know about making these delicious treats can be found after the jump!
The ingredients:
- 1 cup unsweetened cocoa powder
- 1 1/2 cups white granulated sugar
- 1 cup confectioner's sugar
- 1/2 cup vegetable oil
- 4 eggs
- 2 tsps vanilla extract
- 2 cups all-purpose flour
- 2 tsps baking powder
- 1/2 tsp salt
- 1 tsp espresso powder**
**This is totally optional, by the way. I've tried it with and without. Crinkles with the espresso powder have a little "bite" to them with a slightly spicy taste. Crinkles without the espresso have a rich, chocolate fudge flavor.
How to make them:
- Take one of the mixing bowls and add in the cocoa powder, granulated sugar, and vegetable oil. Beat, with your electric mixer, until it forms a smooth, shiny mixture. Yes, it is supposed to be gritty, so don't worry!
- Add the eggs one at a time, beating for 30 seconds after each egg addition. Once all the eggs have been added, mix in the vanilla.
- Take the second mixing bowl, and add in the flour, baking powder, salt (and the espresso powder if you're using it) and then whisk them together.
- Add the whisked-together dry ingredients into the chocolate mixture. Mix together with a spoon until just combined.
- Cover the bowl of dough with the plastic wrap and chill for at least 4 hours (you can chill it overnight if you want!).
- Once you're ready to bake the cookies, preheat your oven to 350 degrees. Take your baking sheets and cover them with parchment paper, and remove the dough from the fridge.
- Take one of the smaller bowls and add the confectioner's sugar.
- Using the smaller spoon, scoop out clumps of the chilled dough. Roll them with your hands into small balls, about 1 inch in diameter. Roll each ball around in the powdered sugar before placing on the baking sheet.
- Bake the cookie for 10-12 minutes. Allow to cool on the baking sheets for 2 minutes, before transferring to the wire cooling racks to cool completely.
