Fudgy Chocolate Crinkles

Chocolate crinkles are fudgy chocolate cookies coated in confectioner’s sugar. These crackled-looking cookies are a favorite during Christmas because of their snowy appearance.  The melt in your mouth chocolatey goodness also makes them popular all year round.

This recipe uses vegetable oil or palm oil which makes the cookies fudgier than making them with butter. Also, when eaten cold straight from the refrigerator, these  cookies  transform into  such comforting delights.  They don’t harden but just firm up into the right soft, chewy, and fudgy texture that make them so addicting.

The secret here is not to over mix the cookie dough.  You also have to refrigerate the dough, or better yet freeze the dough overnight so the dough is thoroughly chilled.  By doing so, the center of the cookie would remain fudgy.  You might find this recipe a bit messy to make, but I assure you that it is worth ever hassle. Use plastic gloves when forming the dough into balls.

I sold a lot  of chocolate crinkles using the exact recipe many years ago. I have scaled down the ingredients --I’m pretty sure you won’t be interested in making  hundreds of cookies from a single recipe no matter how yummy they are.  Since this was once a commercial recipe producing hundreds of cookies, most of the ingredients were weighed.  You will be needing a weighing scale for this. 

Chocolate Crinkles

Ingredients:

250 grams all purpose flour

250 grams light brown sugar

125 ml vegetable or palm oil

¼ teaspoon salt

4 large eggs

70 grams dutch processed (alkalized) cocoa powder

 (I used Bensdorp. Dutche brand is also fine)

20 grams regular cocoa powder ( I used  Peotraco)

30 grams baking powder

¼ teaspoon baking soda

*confectioner’s sugar or powdered sugar for rolling

Directions:

1. Sift together all purpose flour, baking soda, baking powder, and salt in a bowl.

    Mix well. Set aside.

2. In a heavy duty mixer with paddle attachment and in medium speed, combine sugar  

    and oil. Mix well.

3.  At low speed, Add in cocoa powder. Blend thoroughly.

4.  Increase speed, and beat in eggs one at a time.

5.  Mix in flour mixture in 3 to 4 batches at low speed. Don’t over mix.

6.  Cover with plastic wrap.  Freeze overnight.

7.  Preheat oven to 350 F.

8.  Form dough into 1 inch balls, and roll in powdered sugar.

9.  Put on parchment lined baking sheets, 2 inches part.

10. Bake for 8-10 minutes. Don’t over bake.

11. Immediately transfer to wire racks to cool. Enjoy!