I couldn’t believe it the first time I made these chocolate crinkles! It was absolutely amazing! Even the vegans in the family secretly ate them!! Yes! That’s how powerful these chocolate crinkles are
Chocolate crinkles reminds me the holiday seasons because of how snowy they look like. They’re gorgeously delicious with just a tiny bit crunchy on the outside and nice and chewy fudgy-ish on the inside. It’s like a fudge cookie! There you go.
So I’ve searched online and asked my good baker friends on how to make these because I need to ( kinda like feel-like-i-need-to )bring something for our Christmas Day dinner to my husband’s Greek family. How the heck can I compete with their food right?! They’re all made by the gods and I can barely cook proper meal. So I thought, this would be something different (play safe) maybe since I’ve only seen these cookies sold in my country (found out later that these crinkles are popular as well in other countries. Well hello, world!)
Since I can’t afford those fancy stand mixer, I just use my good old electric hand mixer. You can even do it by hand if you are feeling strong enough though. I wasn’t so yeah!
I was told that this recipe calls for resting the dough which means the dough needs to be chilled for a minimum of 4 hours! Yes! Probably because the dough needs to harden due to the absence of butter? Don’t ask me, probably its Science! Some even suggested to chill it overnight which I did just becasue I have a very busy house and the only time I can bake is at night when my little one is fast asleep. I must have done something really good because I let it chill for more than 24 hours and they turned out D.I.V.I.N.E.!
You can definitely make these ahead of time (even months) and keep them in the freezer. I still have some left overs in the freezer, speaking of.
I am not a fan of sweet cookies or any pastries that go above my sweetness tolerance. I made these cookies based on my preference when it comes to how sweet I want these cookies to be and I assure you, it’s the best!
USE THE BEST CACAO POWDER
For best results, always use the best cacao! Since these cookies are chocolate flavoured, using a high quality cacao will definitely make a difference. And because I live in The Netherlands, what could be more dutch processed than Droste cocoa!
HOW TO MAKE CHOCOLATE CRINKLES
- 120g cacao powder (1 cup)
- 248g granulated sugar (1 1/4 cup)
- 120ml vegetable oil ( I used sunflower oil) (1/2 cup)
- 4 eggs
- 2 tsp vanilla extract
- 240g all-purpose flour (2 cups)
- 1 tsp espresso powder
- 2 tsp baking powder
- 3/4 tsp salt
- 90g powdered sugar (3/4 cup)
- In a large bowl, combine the dry ingredients; flour, baking powder, salt and set aside.
- In another large bowl, cream sugar and oil. I mixed them for about a minute!
- Add the cacao powder in while scraping occasionally, mix in espresso powder and mix for few seconds.
- Add eggs one at a time and vanilla and mix until they’re all well combined.
- Add the flour mixture in and mix on low setting only until combine. Scrape the bowl when necessary.
- Cover the bowl with plastic wrap and refrigerate overnight. If you’re in a hurry, at least 4 hours will do.
- Preheat oven to 180 C /355 F. You can use ice cream scoop or a tablespoon to scoop out the dough and roll them in about an inch of a ball.
- Coat the rolled dough in powdered sugar and place on parchment lined baking sheet with around 2 inches apart.
- Bake for approximately 10-13 minutes.
- Let it cool for a few minutes in the baking sheet before transferring to the cooling rack!
- Enjoy while it’s freshly baked!
Extremely addictive! Don’t say I didn’t warn ya!
Check this cookie sheet I usually use for baking cookies and crinkles.