25 Days of Christmas Cookies/ Cookies

Chocolate Crinkles

December 13, 2020

Super fudge-y decadently sweet, there’s a reason I only make these once a year. The key to these cookies is not only a bit of instant espresso but using Hershey’s Special Dark Cocoa Powder to give that super chocolatey flavor.

Chocolate Crinkles

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Ingredients

  • 1/2 C vegetable oil
  • 3/4 C Hershey's Special Dark Cocoa Powder
  • 1/4 C (4 tbsp) unsalted butter, melted
  • 2 C granulated sugar
  • 2 tsp vanilla extract
  • 1 tsp espresso powder
  • 4 large eggs
  • 2 C all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp fine kosher salt
  • powdered sugar for rolling

Instructions

1

Preheat your oven to 350F

2

Whisk together the oil and cocoa powder into a smooth paste

3

Whisk in the melted butter, vanilla, and espresso powder

4

Add the sugar and whisk to combine

5

Beat in the eggs, two at a time, fully incorporating after each addition

6

In a separate bowl, combine the flour, baking powder, and salt

7

Add the dry ingredients into the chocolate mixture and stir until just combined

8

Cover and chill in the refrigerator for at least 2 hours

9

Portion into 1.5-2 tablespoon balls and roll in powdered sugar (do not shake off excess sugar)

10

Chill for 10 minutes and re-roll in powdered sugar before placing on a parchment lined baking sheet 2 inches apart

11

Bake for 12-14 minutes allow to cool almost completely on the baking sheets before moving to a rack

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