Chocolate crinkles are a favorite in the Philippines. Chocolate plus the dusting of sugar on top appeals to the sweet tooth that many Filipinos have.
Patience is a requirement to make these. It also good to be organized and be able to move fast as this is a cookie dough that is best handled and kept cold. I had to keep sticking the dough in the ref between trays to cool.
The recipe I used is from AllRecipes.com. It says to bake for 10-12 minutes but I found I only needed to bake for 8 minutes to keep the cookies chewy. 10 minutes made them crispy (which my sister loves).
Here is the recipe so you won’t need to look further. 🙂
- 1 cup unsweetened cocoa powder
- 2 cups white sugar
- ½ cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup confectioners' sugar
- In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
- Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one-inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing it on prepared cookie sheets.
- Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
You can click also here to go to the AllRecipes site and watch the video.