These are soft, chewy, pillows of chocolate flavor with a dusting of icing or powdered sugar. You would have always found cocoa crinkle cookies in a container at my home when my children were small.
I hardly bought any biscuits or cookies from the store as my children always preferred home-made ones. For an avid baker with an obsession for anything chocolate, this was my favorite one to make.
I prefer using cocoa powder in my cookies and cakes as it is easy to use. The cocoa gives the cookies a rich, decadent chocolaty flavor. The oil gives it a soft crunch which I prefer over butter.
The cookie dough is so soft and sticky, it will be difficult to bake the cookies right away, so you need to chill it in the refrigerator for at least 4 hours. Chilling is also recommended as this allows the cookies to maintain height, while baking. I am not a fan of flat chocolate crinkles!!!
I hope these become a favorite of yours too.
Chocolate Crinkle Cookies (Makes about 30)
Prep time: 30 minutes
Chilling time: 4 hours Cooking time: 30 minutes
Granulated sugar : 1 cup
Vegetable oil : 6 tbsp
Eggs (room temperature) : 2
Vanilla extract or essence : 1 tsp
All purpose flour or maida : 1 cup plus 2 tbsp plus 2 tsp
Dark cocoa powder : 6 tbsp
Baking powder : 1 tsp
Salt : ¼ tsp
Icing sugar : ½ cup
In a medium bowl, sift the flour, cocoa powder, baking powder and salt together or use a wire whisk to mix them.
In another mixing bowl, add the oil and sugar and beat with a hand mixer for 2 minutes.
Add the eggs one at a time, beating well after each addition. Pour in the vanilla and beat again.
Mix in one third of the dry flour mixture and beat on low till mixed. Add the rest of the flour mixture in 2 more batches and beat till just combined. Do not over mix after adding the dry ingredients or the cookies become hard.
Cover the bowl and refrigerate for at least 4 hours or overnight; up to 48 hours.
When you are ready to bake, remove from refrigerator.
Preheat oven to 350 degrees Fahrenheit or 180 degrees Centigrade.
Grease baking sheet.
Take icing sugar in a small bowl.
Oil your fingers and palms with oil. Scoop out small portions of dough, about 1 inch in diameter, and make small round balls. Roll them in the icing sugar and place on baking sheet about 2 inches apart.
Bake in the preheated oven for 10 to 13 minutes. Check at 10 minutes. If the cookies have risen and cracked, remove them from the oven.
Cool on the baking sheet for a couple of minutes for the cookies to harden a little bit; otherwise they will be too soft to remove and tend to break.
Cool completely on wire racks.
Store in airtight containers.
This dough has to be chilled to make it easy to work with and for the cookies to maintain height.
Do not use powdered sugar for icing sugar. Powdered sugar tends to melt while baking.
When one batch is in the oven, chill the rest of the dough in the refrigerator.
If you are short on time, you can make the dough ahead and freeze them; remove them 24 hours before you want to bake and thaw in the refrigerator.
Always preheat the oven to the required temperature before baking.
If some bits of egg shells end up in your mixing bowl, wet your fingers before trying to get them out.
The bits will gravitate towards your wet fingers and then you can quickly remove them.