Today at STYLEanthropy, I wanna share this Chocolate Crinkles recipe. It’s one of my favorites, not too sweet, but just right. I promise this recipe is so easy as compared to other choco crinkle recipes out there, but the taste is oh so good! Please note, I first published this recipe on my older blog, My Fashion Juice. I need to make it soon and take new photos to update this post. Anyway, let’s move on!
As you can see in the photos above, I made chocolate crinkles to give to friends that Holiday season. And instead of the usual round ones, I formed them into candy canes, holiday stockings, Christmas tree, snow man, and gingerbread man. I placed them in these new Ziploc food containers and decorated with red ribbons and a hanging snowflake. Now that’s an easy Christmas giveaway, right?
STYLEanthropists, let me know if you try it out. What shapes are you going to make? Happy baking!
- About ½ cup powdered sugar (this will be used to coat your cookies so put a little bit in a bowl and just add as needed so you won't end up with excess sugar)
- 1⅔ cup all purpose flour
- ½ cup unsweetened cocoa powder
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup butter at room temperature (1 stick)
- 1¼ cups sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Put the powdered sugar into a medium bowl and set aside.
- In another medium bowl, using a wooden spoon, stir together the flour, cocoa, baking powder, and salt.
- In a large bowl, using and electric mixer on medium speed, beat the butter and sugar for about 3 minutes, until creamy. Turn off the mixer and scrape down the bowl with a rubber spatula.
- Add one egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended. Turn off the mixer and add the flour mixture. Mix on low speed just until blended.
- To form the cookies, using a tablespoon measuring cup, scoop up a rounded spoonful of dough. Scrape the dough off the spoon into the palm of your hand. Roll the dough into a ball. Roll the ball in the powdered sugar until covered. Place the balls on the prepared baking sheet. Repeat, spacing the balls about 2 inches apart.
- If you’d like to create shapes such as in the photos I’ve shared, I laid them out on a baking tray like a dough and started cutting with my cookie cutters.
- Bake the cookies for 10 to 12 minutes when cookies are crackled and puffed. Remove from oven and let cookies cool on a cooling rack for 15 minutes. After 15 minutes, remove cookies from sheet to cooling rack, and allow them to cool completely.
- Enjoy your Chocolate Crinkles!