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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Loading...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
Preheat your oven to 350F
Whisk together the oil and cocoa powder into a smooth paste
Whisk in the melted butter, vanilla, and espresso powder
Add the sugar and whisk to combine
Beat in the eggs, two at a time, fully incorporating after each addition
In a separate bowl, combine the flour, baking powder, and salt
Add the dry ingredients into the chocolate mixture and stir until just combined
Cover and chill in the refrigerator for at least 2 hours
Portion into 1.5-2 tablespoon balls and roll in powdered sugar (do not shake off excess sugar)
Chill for 10 minutes and re-roll in powdered sugar before placing on a parchment lined baking sheet 2 inches apart
Bake for 12-14 minutes allow to cool almost completely on the baking sheets before moving to a rack
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