Chocolate crinkle cookies
These delightful cookies are perfect with a cup of coffee or tea.
I think that crinkle cookies look so appealing because their white, powdered-sugar coating reminds me of snow. And they’re light and delicate, a welcome change from heavy desserts that conclude those heavy holiday meals. The recipe is easy to make, but needs planning ahead of time because the dough needs to rest four hours in the refrigerator. This is because the only thing holding the dry ingredients together is the fat from eggs and oil; no water.
Although the dough at first looks like a sticky black mess, it becomes firm during the four-hour wait in the fridge. That’s also the secret of the crinkle cookie’s particularly light texture. They’re just chocolaty enough, not too sweet, and after the initial crisp crunch as they yield to the bite, they melt in the mouth. Easy to love, and my family asks for them fairly often. It’s an easy, reliable recipe, so I’m happy to oblige.
Classic recipes call for oil, but I’ve also made very good crinkle cookies with melted margarine. I prefer the margarine version, although it does add one more step to the process.
- 1 cup good-quality cocoa, unsweetened
- 1 1/2 cup white sugar
- 1/2 cup neutral-flavored oil or melted margarine
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup powdered sugar
In a large bowl, beat the cocoa, sugar and oil together thoroughly.
Add the eggs, one at a time, beating well after each one. Add the vanilla.
Blend, in a medium bowl, the flour, baking powder and salt. Add the flour mixture slowly to the cocoa dough. Mix no longer than it takes to incorporate everything. Cover the bowl and put it in the refrigerator for 4 hours.
Preheat the oven to 350° F (175° C).
Pour the powdered sugar into a bowl.
Line two baking sheets with baking parchment.
Rub some powdered sugar over your palms - it helps some to keep the dough from sticking to your hands. You’ll need to sugar your hands every so often, although the dough will still stick.
Use a teaspoon to dig dough out of the bowl. Roll the dough between your hands to make 1-inch balls. If you find that the dough is getting warm and sticky, pop the bowl back into the refrigerator for a few minutes to firm up again.
Roll the dough balls in the powdered sugar. Place on the baking sheet 1 inch apart.
Bake 10-12 minutes.
Let the cookies stay on their baking sheet a few minutes when you take them out of the oven. They need to cool for a few minutes in order to keep their shape and not crumble. Place on a wire rack to finish cooling. Store the cookies in a tightly covered jar or plastic food storage box, as they dry out quickly.