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Easy One-Bowl Chocolate Crinkles

Easy One-Bowl Chocolate Crinkles

What’s not to love about good ol’ chocolate crinkles? Here’s a tip: Cookies and crinkles usually call for butter, but when you substitute it for vegetable oil, it becomes so much easier to get that incredible melt-in-your-mouth texture! A few other things that make this recipe a little different is there’s a small amount of coffee for a kick, and some chocolate chips for a little somethin’ somethin’. You can always skip the extras if you don’t want to go overboard with the sweetness, but when you follow the recipe to a T, the ooey-goeyness from the melted chocolate chips will leave you with no regrets.

Easy One-Bowl Chocolate Crinkles

For the chocolate addict in you!

Course Dessert

Prep Time 15 minutes

Cook Time 10 to 12 minutes

Passive Time 1 hour

Servings 20 crinkles

INGREDIENTS

3/4 Cup sugar

2 Large eggs

1/2 Cup vegetable oil

1 Tsp vanilla extract

3/4 Cup cocoa powder

1 Cup all-purpose flour

1/2 Tsp baking powder

1/2 Tsp salt

1/2 Tsp instant coffee powder

3 Tbsp semi-sweet chocolate chips (optional)

1/2 Cup confectioner’s sugar

INSTRUCTIONS

Part 1
1. Put the sugar in a bowl along with the eggs, and mix on medium speed until light and pale.
2. Pour in the vegetable oil and vanilla extract, and mix for about a minute.
3. Add in the cocoa powder and mix until just combined.
4. Then add in the flour, baking powder, salt, and coffee, and mix until well incorporated. Try not to over-mix. Once you see that there are no more traces of flour, stop mixing.
5. Fold the chocolate chips into the dough using a spatula.
6. Put the dough in the fridge for an hour to solidify the mixture a bit, so it’ll be easier to roll into balls.
Part 2
1. Pre-heat the oven to 175°C.
2. Line the baking sheet with parchment (baking) paper, NOT wax paper.
3. Remove the dough from the fridge and roll into balls.
4. Roll the balls in confectioner’s sugar until each ball is fully covered, and transfer onto the baking sheet, making sure that there’s at least 1″ space in between each ball.
5. Bake in the oven for 10 to 12 minutes. This depends on how big you’ve rolled each ball. Mine baked for exactly 12 minutes.
6. Remove from the oven and let it sit on the tray for about 3 minutes before transferring it onto a wire rack to cool for another 10 minutes. The crinkles will fully set as it cools.
7. Eat and enjoy with a glass of milk!

RECIPE NOTES

If you have leftovers, make sure to put it in an airtight container to preserve its freshness!

This blog originally appears on itslovepenny.com


Kat is an amateur baker and food enthusiast who is always on the lookout for scrumptious recipes. Although she bakes all kinds of desserts, her forte lies in the art of creating beautiful buttercream flower cakes. Follow her blog at www.itslovepenny.com.

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