I love making an easy recipe! When a recipe is fast and easy to make and doesn’t require complicated baking procedures, it just makes the results even more delicious to me. That’s why I decided to make this easy recipe from Averie Cooks: Chocolate Crinkle Cookies ♥
Averie Cooks Easy Recipe
And today I will be making their Chocolate Crinkle Cookies. I have to say, they are just as delicious!
Chocolate Crinkle Cookies
I loved the look of these cookies. They look adorable. And when an easy recipe says “chocolate”, it doesn’t take much more to convince me to try it! So here’s how I made them.
[In case you were wondering, I did make a few small changes. However, you can follow the original recipe if you prefer.]
What you need:
- 2 oz – Semi-sweet Chocolate
- 1/4 cup – Vegetable Oil
- 1 cup – Granulated Sugar
- 1 tsp – Vanilla Extract
- 2 Eggs
- 1 cup – All-purpose Flour
- 1 tsp – Baking Powder
- 1/4 tsp – Salt
- 1/2 cup – Confectioner’s Sugar
Step by Step
1. Since we will be using just one bowl, use a large microwave-safe bowl to add your chocolate. Microwave for 1 minute and then stir. Heat in 10 second increments until the chocolate is smooth. Let it cool for 10 minutes.
2. Add the vegetable oil, granulated sugar, and vanilla, and whisk until combined.
3. Add the eggs and combine. [The original recipe suggests adding 1/2 tsp of instant espresso granules at this point to enhance the flavor. I didn’t have any so I skipped that step.]
4. Add the flour, baking powder, and salt, and mix it all together until just combined. Be careful not to over-mix.
5. Cover the bowl with plastic wrap and let it chill for at least 2 hours in the freezer, or 4 hours in the fridge. [I placed it in the freezer for 2 hours because I was kind of in a hurry. But if you can let it chill overnight in your fridge, you will probably have better results. However, don’t skip this step, because baking with un-chilled dough will not work.]
6. Preheat your oven to 350F, and spray your cookie sheet with cooking spray.
7. Form about 12-15 mounds of dough. [To keep them equal-sized you can use a cookie scoop.] Don’t flatten. In another bowl, add the confectioner’s sugar and dredge, or coat, each mound thoroughly.
8. Place each mound at least 2 inches apart on your cookie sheet. I didn’t give them much space, and I should have! Bake for 10-15 minutes, until edges have set. Even if they look slightly undercooked, don’t worry, because they will firm up as they cool. Allow them to cool for at least 10 minutes.
You’re done! If you had any leftover confectioner’s sugar, you can sprinkle them some more
Ok, so mine didn’t end up looking as perfect and crinkled as the pictures in the original recipe, but still, they are truly delicious! So soft, and sweet but not too sweet… I mean, I could probably eat the whole batch by myself!
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