Soft and fudgy chocolate cookies coated in confectioners sugar. A bite from these chocolate crinkle cookies brings back memories from good old times. The first time I tried them I was still in my sophomore year when these were sold in our canteen and they instantly became my favorite snack during our recess back when I was in highschool. I remember having at least two to three cookies everyday for almost the entire school year. It became so popular in the Philippines you see them everywhere and I guess they still are especially during the Christmas season.
This was my first time to make chocolate crinkles myself, and I had to think why ever did I not try to make them before! I guess I was a bit intimidated and thought that anything that taste that good must be difficult to make. And of course there was the fact that I had other interests at this time and baking was the least of them. But now that I have settled down, older, braver and hopefully wiser, I am able to try my hand with more important things in life…like making chocolate crinkles! 🙂 And as it turns out, they are quite easy to make!
This is actually one of three-treats-pack I made as Christmas gifts or giveaways for our friends this year. Luckily, I was able to stop myself from finishing all the chocolate crinkles before I finished packing them. Same goes with Armin with the Chocolate Cashew Toffee Bars. I also made Coconut Macaroons and both recipes will be posted on the next articles.
- 1½ sugar
- ½ cup vegetable oil
- 4 eggs
- 2 tsp vanilla extract
- 2½ cups flour
- 1 cup cocoa powder (unsweetened)
- 2 tsp baking powder
- ½ tsp salt
- ½ cup confectioner's sugar (powdered sugar) sifted
- 2 Tbsp cornstarch (optional)
- In a large bowl, mix sugar and vegetable oil together until well blended. Beat in the eggs one at a time then add the vanilla extract.
- Add flour, cocoa, baking powder and salt to the wet mixture and mix well. It will become very sticky at this point. Scrap the sides of the bowl from time to time to make sure all are well incorporated.
- *Cover bowl with plastic wrap and place in the fridge and let it chill for at least 2 hours.*
- Line baking sheet with parchment paper. In a smaller bowl, combine and mix confectioner's sugar and cornstarch together. Scoop a spoonful of the sticky dough and drop it on the sugar mixture. Use two spoons or an ice cream scoop if you have one. Balls should be about an inch to 1½ inch in size. Cover each ball completely with powdered sugar. Place the balls on the baking sheet at least 2 inches apart as they will expand as they bake.
- Bake at 175°C/350°F for 10 to 12 minutes. Once done, let the cookies stand for 1-2 minutes on the baking sheet and then transfer to cooling rack
Since the first batch was gone too fast, I had to make another batch and this time I tried to be more patient. I chilled the dought in the freezer for an hour before baking them, the result was taller cookies as you can see below, they are not as flat as the first ones that were not chilled at all. But as I was on the third baking sheet, it started again to flatten a bit as the dough got warmer. So, if you want taller, rounder cookies , you should follow the required 2-4 hours chilling. But the taste is absolutely the same so to me it does not really matter that much.