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.
Bake in preheated oven for 10 minutes (for small cookies) or 12 minutes (for larger
cookies). The cookies will come out soft from the oven but will harden up as they cool.
Allow to cool on the cookie sheet for 5 minutes before transferring to wire racks to cool.
HOW TO BAKE Chocolate Crinkle Cookies?
Make sure you start with room temperature ingredients so the oil and egg mix together easier.
If you can, use Hershey’s unsweetened cocoa powder instead of Dutch process cocoa powder
Make sure you chill the cookie dough for at least 3 hours. The dough is super sticky and easier to manage once it has been chilled (the longer, the better). Chilling also ensures thicker cookies with a fudgy texture, and less spreading while baking.
Once they are rolled into balls and placed onto your baking sheet, there is no need to press them down. They will naturally bake into shape.
Make sure your oven is HOT before baking! Or they will still be raw after 10 minutes.
The baking time suggested in the recipe is a guide. Remember, this depends on how hot your oven runs. They will be super soft when they come out of the oven and harden as they cool. If you bake them for too long, the centres will not be fudgy.
Bake them big or bake them small, it makes no difference in texture. The end result is the same. For bigger cookies, just leave them in baking in the oven for 2 minutes longer.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (290g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 185 (54%)|
|Amt Per Serving||% DV|
|Total Fat 20.6g||27 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 849.3mg||261 %|
|Sodium 366.5mg||13 %|
|Potassium 404.2mg||11 %|
|Total Carbohydrate 6.5g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 6.5g|
|Protein 27.9g||40 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 343
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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