Chocolate Crinkle Cookies

Chocolate Crinkle Cookies might be just the dessert you are searching for. For 10 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free and lacto ovo vegetarian recipe has 103 calories, 1g of protein, and 4g of fat per serving. This recipe serves 48. 402 people found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes approximately 13 hours. This recipe from Cooking Classy requires baking powder, vegetable oil, unsweetened cocoa powder, and granulated sugar. Overall, this recipe earns a rather bad spoonacular score of 17%. If you like this recipe, you might also like recipes such as Chocolate Crinkle Cookies, Chocolate Crinkle Cookies, and Chocolate Crinkle Cookies.

Servings: 48

Preparation duration: 25 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a medium mixing bowl whisk together flour, baking powder and salt, set aside.In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar and oil. Mix in cocoa powder and blend well. Beat in eggs and vanilla. Add in flour mixture and mix until blended. Cover dough and refrigerate overnight*.The following day preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone liners.Place powdered sugar in a small mixing bowl. Remove about 1/4 of the dough from the refrigerator at a time to work with and let remaining chill. Scoop dough out and shape into balls about 1-inch each. Roll in powdered sugar then place on prepared baking sheet spacing them 2-inches apart. Bake in preheated oven 10 - 13 minutes until nearly set - they should be soft when touched and should appear slightly under-baked. Cool on baking sheet several minutes then transfer to a wire rack to cool. Store cookies in an airtight container once they are nearly cool. Repeat process with remaining dough. *If your dough is still sticky you can freeze it for 30 minutes, if needed you can even scoop and drop directly into powdered sugar then roll.Recipe source: adapted from Hershey's

 

Step by step:

1. In a medium mixing bowl whisk together flour, baking powder and salt, set aside.In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar and oil.

2. Mix in cocoa powder and blend well. Beat in eggs and vanilla.

3. Add in flour mixture and mix until blended. Cover dough and refrigerate overnight*.The following day preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone liners.

4. Place powdered sugar in a small mixing bowl.

5. Remove about 1/4 of the dough from the refrigerator at a time to work with and let remaining chill. Scoop dough out and shape into balls about 1-inch each.

6. Roll in powdered sugar then place on prepared baking sheet spacing them 2-inches apart.

7. Bake in preheated oven 10 - 13 minutes until nearly set - they should be soft when touched and should appear slightly under-baked. Cool on baking sheet several minutes then transfer to a wire rack to cool. Store cookies in an airtight container once they are nearly cool. Repeat process with remaining dough. *If your dough is still sticky you can freeze it for 30 minutes, if needed you can even scoop and drop directly into powdered sugar then roll.Recipe source: adapted from Hershey's

Nutrition Information:

covered percent of daily need

 

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