Last time I baked some red velvet cupcakes that got good reviews (not bad for a first timer) and last night I tried to bake something familiar – so familiar that it came from my childhood baking moments – my favorite – chocolate crinkles.
As I opened the hershey’s cocoa powder. I can still hear my mom’s voice ” don’t play with the chocolate”. If there’s one thing that I learned from baking my chocolate crinkles is – if you have your own recipe and you know for a fact that they were good don’t try to search and copy something from the internet. You can check the ingredients and the way that they work around with their baking strategies but it will be good if you can actually create your own signature taste :)
Just in case you want to check out mine here it is :
1/2cup vegetable oil
4 oz unsweetened chocolate powder (hershey’s cocoa)
2 cups granulated sugar
2 teaspoons vanilla
2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar
- In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
- Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
- Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
- Bake 7 to 8 minutes or until almost no imprint remains when touched lightly in center. Immediately remove from cookie sheets to cooling racks.
Chocolate Crinkles are very easy to make – you don’t need too many ingredients and you don’t have to use electric mixer :) I searched for some crinkles recipes in the internet and I’ve learned that the name “Crinkle” is because of how the powdered sugar “crinkles” or “cracks” as the cookies bake, revealing a little of the chocolate underneath.
TIP: Do not over bake them so the cookies will still be chewy. :)
Share some tips if you have successfully baked crinkles too!