This simple and delicious recipe comes together quickly. Prep the dough ahead of time and then bake just before serving. Adjust the amount of confectioners' sugar to control the amount of crinkling -- more sugar means more crinkles.
These chocolate crinkle classics are a breeze to create in the CPM800 stand mixer.
Chocolate Crinkle Cookies
Ingredients:
1 c (125g) all-purpose flour
¾ c (64g) unsweetened Dutch cocoa powder
1 tsp (5g) baking powder
¼ tsp (1g) salt
2 large (100g) eggs
1 c (200 g) granulated sugar
¼ c (56 ml) canola oil
1 tsp (4 ml) vanilla extract
¼ c (30 g) confectioners’ sugar
1 c (200 g) granulated sugar
¼ c (56 ml) canola oil
1 tsp (4 ml) vanilla extract
¼ c (30 g) confectioners’ sugar
Instructions:
1. If baking right away, preheat the oven to 350°F (180°C) with a rack set in the middle position. Line a cookie sheet with parchment paper and set aside.
2. In a large bowl, stir together flour, cocoa powder, baking powder, and salt until blended.
3. In the mixing bowl of the CPM800 fitted with the beater attachment, beat eggs, granulated sugar, oil, and vanilla extract on medium speed until blended, about 2 minutes.
4. Reduce the mixer speed to medium-low and slowly add the flour mixture. Increase the mixer speed to medium. Scraping the
bowl as needed, beat until well blended. Wrap the dough in plastic wrap and refrigerate until firm or overnight.
bowl as needed, beat until well blended. Wrap the dough in plastic wrap and refrigerate until firm or overnight.
5. Using a full tablespoon, scoop the dough and roll into balls. Roll the dough balls liberally in confectioners’ sugar.
6. Arrange the dough balls about 1½ inches (4 centimeters) apart on the prepared baking sheet. Bake until the cookies have crinkled and spread out slightly, 10–12 minutes. Yields 12 cookies.
