Best Fudgy Chocolate Crinkle Cookies

In the land of wanting to eat whatever we want over Christmas but we can’t because hello fat pants, these cookies become a saviour. Also, this recipe is a half batch recipe, so there’s no need to feel intimidated by a full tray of 1000 cookies staring back at you, begging to be eaten, only for you to try to refuse. There’s simply not enough, Especially if you have family to steal them all from you before they hit any sort of plate.

After Hot Chocolate Fudge Pudding Cakes, SUPER Fudgy Brownies and Quick Soft Cinnamon Rolls to keep us on our toes, this cookie recipe comes to us as a last minute ‘help me’ type of recipe. This recipe is super simple to make and super decadent with no guilt afterwards.

Well, hardly any guilt. You know what I mean. I’ve been hanging to share these with you for so long now, but with Prime Rib Roasts and Scalloped Potatoes and Caprese Wreaths creating chaos all over the place, I’ve saved the best for last!



Ingredients:

1/2 cup (60g) unsweetened cocoa powder
1 cups white granulated sugar
1/4 cup vegetable oil
2 eggs
1-1/2 teaspoons vanilla extract
1 cup all purpose or plain flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup confectioner’s sugar or icing sugar (for coating)

Instructions:

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.

Recipe Notes:

This recipe can be doubled for more cookies, with the same baking time.
88 calories each for smaller cookies. 146 calories each for larger cookies.

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