|Copyright LtDan'sKitchen blogs 2014|
My preference when it comes to crinkles is more on the fudgey side. There are the cakey ones which I've made a long time ago using some random recipe I found on the internet but I never liked them. There are also the crunchy ones. Those, I like the least. This new recipe for some cosmic reason looked like the one that was going to be the grand poobah of all the crinkle recipes I've made. For one, it is the only one I've seen that uses vegetable oil in making the batter. Butter is tasty on its own but in cookie making, butter is used when you want something crunchy, not fudgey. So this alone made me think that this will be it. Also, most recipes call for melted chocolates. Since this new one requires cocoa, I figured the addition of melted chocolates won't hurt. This time, I did get it right.
Double Chocolate Crinkles - Adapted*
2 cups granulated sugar
3/4 cup vegetable oil
3/4 cup Cocoa powder, dutch processed
4 large eggs
2 teaspoons vanilla extract
2-1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
4 oz. dark chocolate, melted
1. Combine granulated sugar and oil in large bowl. Add the cocoa, beating
well until blended.
2. Add the eggs one at a time to the melted chocolate mixing well after each
addition. Add the vanilla. Pour in the oil mixture and using a wooden
spoon, mix until well blended.
3. Sift together flour, baking powder and salt. Gradually add to cocoa
mixture, mixing well with the wooden spoon.
4. Cover with clingfilm and freeze for an hour or two until dough is firm
enough to handle.
5. Heat oven to 350°F. Line cookie sheet with parchment paper. Shape dough
into 1-inch balls. Roll in powdered sugar to coat and place about 2 inches
apart on the prepared cookie sheet.
6. Bake 11 to 13 minutes or until almost no indentation remains when
touched lightly and tops are crackled. Do not overbake. Cool slightly.
Remove from cookie sheet to wire rack. Cool completely.
Makes about 48 cookies.
Hershey's Kitchen: Cocoa Crinkles.