Chocolate Crinkles
From the Keepin’ It Simple Kitchen, it’s time for another Fat Man Cookith here at LedeNews. In fact, as the season of Advent begins, we’ll be bringing you a new recipe every Sunday for the next few, featuring some of our holiday favorites.
This week, we really decided to keep it simple as some of the upcoming recipes area bit more labor intensive. But, while this recipe is long on simplicity, it’s also big on flavor. Time for a holiday-season favorite—chocolate crinkles.
Ingredient List
- ½ cup of unsweetened cocoa powder (spring for the Hershey’s)
- 1 cup granulated sugar
- ¼ cup melted unsalted butter (original recipe calls for vegetable oil, but I prefer butter)
- 2 eggs
- 2 teaspoons of vanilla extract
- 1 cup flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup powdered sugar
The Process – Part A
Grab your two mixing bowls ahead of time; one for wet ingredients, the other for dry. Combine the cocoa powder, granulated sugar and butter into one bowl. Add the melted butter last and then mix together.
Then add the eggs, one at a time and mixing well between each. After the eggs, do the same with the vanilla, and then set it aside.
In the opposite bowl, combin the flour, then baking powder, and finally salt, and mix. Then, slowly pour the dry ingredients into the wet, and mix well.
This is an important step. Cover the mixture and leave in the fridge for at least four hours, or overnight if possible. This will allow the dough to solidify and make the next step much easier.
The Process – Part B
After you’ve waited, preheat your over to 350 degrees and prepare a number of cookie sheets lined with parchment paper.
Take the dough out of the fridge and start rolling it into balls. Naturally, clean hands are important before this step. You can use 1 tablespoon size dollops for smaller cookies, 2 for larger.
I’m a wing-it kind of guy, so I went with the two-finger scoop approach before rolling. It makes slightly smaller cookies, but provides more at the end.
Next place at minimum a ¼ cup of powdered sugar into a separate bowl or pan for rolling. Then roll each balled dough of cookie in the sugar to ensure proper all-over coating.
Then space them evenly apart on your cookie sheets and bake for 10-12 minutes, depending on the size you rolled.
