Tuesday, April 23, 2013

I'm proud of my Chocolate Crinkles!


Finally! My very own Chocolate Crinkles! I'm just so proud of how my crinkles turned out. It was perfect and oh so yummy.

Here's where I got the recipe.

Chocolate Crinkle Cookies

·         2 cups granulated sugar
·         3/4 cup vegetable oil
·         3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
·         4  eggs
·         2 teaspoons vanilla extract
·         2-1/3 cups all-purpose flour
·         2 teaspoons baking powder
·         1/2 teaspoon salt
·           Powdered sugar


1.        1 Combine granulated sugar and oil in large bowl; add cocoa, beating until well blended. Beat in eggs and vanilla. Stir together flour, baking powder and salt; gradually add to cocoa mixture, beating well.

2.        2 Cover; refrigerate until dough is firm enough to handle, at least 6 hours.

3.        3 Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Shape dough

into 1-inch balls; roll in powdered sugar to coat. Place about 2 inches apart on prepared cookie


4.        4 Bake 11 to 13 minutes or until almost no indentation remains when touched lightly and tops

are crackled. Cool slightly. Remove from cookie sheet to wire rack. Cool completely.

Makes about 48 cookies.

The secret of making this cookie is refrigerating the dough. I let my dough stand in the fridge for more than 6 hours. A firm crinkle dough is the way to bake it and for sure it will come out just the way you wanted it...perfect!

According to my friends and family, my Chocolate Crinkle taste delicious and they said I can even sell it...hmmm...well that's an idea.

Glad I tried this one out. And I'll definitely do this again...and again...and again...


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