Recipes for "chocolate crinkle cookies"

In the bowl of an electric mixer fitted with the paddle attachment (or beat by hand with a wooden spoon) beat together the cocoa powder, white sugar, and vegetable oil until it comes together into a shiny, gritty, black dough of sorts.

Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla and beat in thoroughly.

In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder if using.

Mix into the chocolate mixture on low speed until just combined. Do not over-beat.

Cover the dough with plastic wrap and chill the dough for four hours or overnight.

Preheat the oven to 350°F and line two baking sheets with parchment paper. Place the powdered sugar in a wide bowl.

Using a rounded teaspoon, scoop out clumps of the chilled dough and roll them into 1-inch (2.5 cm) sized balls using your hands. Do several at a time and drop them into the powdered sugar as you go. The dough will be quite sticky, so it's useful to roll the dough in batches.

Roll the balls in the powdered sugar and place on the cookie sheets spaced a few inches apart. (You should be able to get 12 to 16 on each sheet).

Bake at 350°F for 10 to 13 minutes. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely. Repeat with any remaining batter.

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Combine the granulated sugar, eggs, melted chocolate, shortening, baking powder, and peppermint extract in a large bowl. Beat with an electric mixer on medium speed until combined, scraping sides of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Cover and chill for 2 to 24 hours or until dough is easy to handle.

Preheat oven to 375 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside. Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.

Bake about 9 minutes or until edges are just set. Transfer the cookies on the parchment paper to a wire rack; cool completely.

Sift together the flour and baking powder; set aside. In a medium bowl, stir chocolate into melted butter until melted and smooth. Mix in the sugar, eggs and vanilla. Gradually blend in the sifted ingredients. Stir in the chocolate chips. Cover dough and chill for at least 2 hours or overnight.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line them with parchment paper. Roll the chilled dough into 1 inch balls and roll each ball in confectioners' sugar. Place cookies 2 inches apart onto the prepared cookie sheets.

Bake for 9 to 12 minutes in the preheated oven, until the tops are cracked. Remove from cookie sheets to cool on wire racks.

Preheat oven to 325 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Mix ground flax seeds with 1/3 cup water in a bowl; let sit until thickened, about 10 minutes.

Sift flour, cocoa powder, baking powder, and salt into a bowl.

Melt chocolate chips and coconut oil in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Let cool.

Beat flax seed mixture, remaining 1/3 cup water, sugar, and vanilla extract in a bowl with an electric mixer until creamy, about 3 minutes. Add flour mixture and melted chocolate; mix until well combined. Shape dough into 1-inch balls. Roll in confectioner's sugar and place on the prepared baking sheets.

Bake in the preheated oven until firm to the touch, 11 to 13 minutes.

In a medium bowl beat eggs and sugar until light. Stir in the oil, vanilla, melted chocolate. Sift together the flour, baking powder and salt; stir into the chocolate mixture. Finally, stir in the chocolate chips. Refrigerate dough until firm. This will take anywhere from an hour in the freezer or overnight in the refrigerator.

Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls. Roll them in confectioners' sugar until heavily coated. Place 2 inches apart on cookie sheets and bake for 11 to 13 minutes in the preheated oven. Cookies should be firm to touch.

Melt butter and chocolate either in a microwave or over low heat on the stove. Allow to cool slightly.

Stir in remaining ingredients, except powdered sugar. Mix well.

Cover dough and chill for 30 minutes.

Preheat oven to 300 degrees F (150 degrees C).

Shape dough into 1 inch balls. Roll in powdered sugar to coat heavily. Place 2 inches apart on an ungreased cookie sheet. Bake for 15 to 18 minutes or until edges are set. Remove from cookie sheet and cool on rack.

Mix white sugar, cocoa powder, and oil together in a large bowl until well combined. Beat in eggs and peppermint extract until well blended. Mix flour, baking powder, and salt together in a separate bowl; stir into cocoa mixture until combined. Mix in chocolate chips until incorporated.

Cover dough and place in the freezer for 1 hour; alternatively, refrigerate for 3 hours or longer.

Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Remove dough from the freezer and portion out rounded tablespoons. Form into balls with clean hands. Roll each ball in confectioners' sugar and place on the prepared baking sheets.

Bake in the preheated oven until a toothpick inserted into the center of a cookie comes out mostly clean, about 20 minutes.

Place the butter, brown sugar, ground ginger, cinnamon, black pepper, cloves, nutmeg, salt and baking soda in the bowl of a stand mixer fitted with a paddle attachment. Cream the ingredients together until they form a uniform colored paste that clings to the side of the bowl.

Add the molasses and fresh grated ginger and beat to incorporate. Add the flour and cocoa, and beat until you see no more dry streaks of flour. Add the chocolate chips and mix until they are evenly distributed in the dough.

Scrape the dough onto a piece of plastic wrap. The dough will be soft and sticky. Flatten the dough until it is about 1-inch thick then tightly wrap with the plastic wrap. Refrigerate the dough for 2 hours or overnight.

Line two baking sheets with parchment paper or silicon baking sheets. Place the white granulated sugar in a small bowl. Roll a piece of chilled dough into a 1 1/2-inch ball between your palms, then roll the ball in the sugar to coat. Transfer to the baking sheet and repeat with the remaining dough, spacing each ball slightly apart.

Place the baking sheets with the cookie dough balls in the refrigerator for 20 minutes.

While the dough is chilling, preheat the oven.

Bake the cookies for 11 to 13 minutes, or until the top of the cookies have started to crack slightly. Let the cookies cool on the baking sheet for 10 minutes, then transfer a wire rack to cool completely.

These cookies will keep for about 5 to 7 days in a sealed container at room temperature.

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Position a rack in the center of the oven and preheat to 375 degrees F (190 degrees C).

Stir cake mix, eggs, and butter together in a large bowl to form a soft cookie dough.

Shape dough into 1-inch balls; roll in powdered sugar to coat. Set balls about 2 inches apart on ungreased baking sheets.

Bake in the preheated oven, one pan at a time, just until edges are firm and cracks appear slightly moist, 9 to 11 minutes. Cool on pans for 3 minutes; transfer to a wire rack to cool completely.

In a medium mixing bowl, combine the flour, milk powder, salt, and baking soda and whisk to mix. Set aside.

With an electric mixer or in a stand mixer with a beater attachment, beat together the granulated sugar, brown sugar, and softened butter on medium speed until combined, 30 to 60 seconds. Pick out any large pebbles of hard brown sugar that you see. Scrape down the sides of the bowl and the beaters.

Add the two eggs and vanilla to the butter-sugar mixture and beat at medium speed until no clumps or streaks remain, 10 to 20 seconds. Scrape down the sides of the bowl and the beaters.

Add the flour mixture all at once. Beat on low speed just until no more dry streaks of flour are visible, 20 to 40 seconds. You may still see some flecks of milk powder -- this is fine.

Add all of the chocolate chips and beat on low speed for just a few seconds until the chips are evenly incorporated.

Scrape down the sides of the bowl and the beater. Cover the bowl and refrigerate for at least 30 minutes or up to three days. (Or freeze in individual scoops for up to 3 months.)

Place a rack in the middle of the oven. Line two baking sheet with silicon baking mats or parchment.

I usually bake my cookies one sheet at a time to help them bake evenly. If you prefer, or are crunched for time, bake two sheets at a time with one sheet in the upper third of the oven and the other in the lower third of the oven.

Use a medium cookie scoop (or a well-mounded tablespoon measure) to scoop the dough out onto one of the baking sheet. Space the cookies about 2 inches apart.

While the first batch bakes, scoop the cookies for the next batch.

The cookies are done when they look slightly puffed in the middle and are starting to turn toasty at the edges.

Cool the cookies on the baking sheet for about 5 minutes, or until the puffed middles collapse and the cookies have firmed a little. Transfer the cookies to a wire cooling rack to cool completely.

These cookies are at their best on the day they are made. Store leftovers in an airtight container; they will soften a little overnight but are still very delicious. They keep for about a week before becoming crumbly (at which point, I recommend crumbling them over ice cream!).

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In a medium bowl, mix the flour, cocoa powder, baking soda, and salt until combined. Set aside.

In a large bowl, add the butter and both sugars. Mix with a fork or whisk until just combined. You can also do this in a stand mixer with a paddle attachment.

Add the egg, egg yolk, and vanilla to the butter mixture and continue to mix until fully combined. You may need to scrape down the sides of the bowl with a rubber spatula to make sure that all the ingredients are incorporated.

Dump the flour mixture into the butter mixture. Use a rubber spatula to fold the mixture until a smooth dough forms. If you are using a stand mixer, mix on low speed until just combined.

Scrape down the sides of the bowl. Dump in the chocolate chips and mix the dough until the chocolate chips are evenly distributed.

Scoop and roll the dough into 1-tablespoon balls and place them on a large plate. If the dough is too soft and sticky to roll into balls, you can chill it for 15 minutes.

Cover with plastic wrap and place in the fridge to chill for at least 1 hour, up to 48 hours. You can skip the chill time, if necessary, but your cookies will come out thinner and less chewy.

When the dough only had about 15 minutes left to chill, preheat the oven to 350°F. Line a large baking sheet with parchment paper.

Place the cookies on the baking sheet at least 4 inches apart from one another. You may need to bake them in batches. Bake for 12 minutes.

Let the cookies cool on the baking sheet for 5 to 10 minutes before serving and enjoying!

1. Preheat the oven to 350° F. Line a baking sheet with parchment paper. Place 1 stick of butter in a large mixing bowl and set aside.

2. Add 1 stick of butter to a small saucepan set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and pour the butter over the stick of butter in the mixing bowl. Stick in the freezer to chill, 10-15 minutes, but no longer. The butter should be chilled, but mostly melted.

3. To the mixing bowl, add the brown sugar and vanilla, beat until combined. Beat in the eggs, 1 at a time, until combined. Add the flour, baking soda, and salt. Fold in the chocolate chips, coconut, and peanuts. Drizzle over the sweetened condensed milk and mix until lightly combined, you should see streaks of condensed milk.

4. Let the dough sit 5 minutes, then roll the dough into 2 tablespoon size balls and place 3 inches apart on the prepared baking sheet. Gently flatten each ball down into a disk using the palm of your hand.

5. Transfer to the oven and bake for 7 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 3-4 minutes or until the cookies begin to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Eat warm (highly recommend) or let cool and store in an airtight container for up to 4 days.

Gather ingredients.

Mix sugar, cocoa, and oil together in a medium bowl. Beat in eggs, one at a time, until combined. Stir in vanilla.

Combine flour, baking powder, and salt in another bowl. Gradually stir flour mixture into the cocoa mixture until thoroughly mixed. Cover dough and refrigerate for at least 4 hours.

Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper. Roll or scoop chilled dough into 1-inch balls. Coat each ball in confectioners' sugar and place 1 inch apart on the prepared cookie sheets.

Bake in the preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a few minutes before transferring to wire racks to cool. Repeat Step 4 to make the remaining batches.

Enjoy!