Chocolate Crinkle

Chocolate Cookie with Powdered Sugar Dusting

Chocolate Crinkle is such a delectable cookie, very chocolatey and not at all sweet.

The powdered sugar topping on top gives it the right balance of sweetness that complements the chocolate taste.

This cookie is crunchy and chewy outside and soft and spongy in the middle.

Considered a molded type of cookie, it is quite easy to make. It's basically -- mix, mold and bake.

This cookie is crunchy and chewy outside and soft and spongy in the middle.

Considered a molded type of cookie, it is quite easy to make. It's basically -- mix, mold and bake.

YOUR SHOPPING LIST:

• All-purpose Flour
• Unsweetened Cocoa Powder
• Baking Powder

IN THE PANTRY:

• Vegetable Oil or Canola Oil
• Sugar
• Eggs
• Salt
• Vanilla Essence

INGREDIENTS

• 3 cups All-purpose Flour
• 1 1/4 cup Unsweetened Cocoa Powder
• 2 1/2 teaspoons Baking Powder
• 2 cups Sugar
• 1/2 teaspoon Salt
• 4 Large Eggs, beaten
• 3/4 cup Vegetable Oil or Canola Oil
• 2 teaspoons Vanilla Essence

Chocolate Crinkle

1  Preheat oven 350°F.  

2 Mix all the dry ingredients and sift, set aside. 

3   Mix all the wet ingredients and add in the dry ingredients.

4   If mix is a little dry, add some melted butter.

5   Portion and form the cookie using a small scooper.

6   Lay the cookies on a baking sheet 2 inches apart and slightly flatten the top using the palm of your hand.

7   Bake for 10 - 12 minutes or until a toothpick inserted in the middle comes out clean and dry.

8   Cool before dusting with powdered sugar.

BENG'S TIPS

• Substitute 1/4 of the vegetable or canola oil with 1/2 cup butter for a nice crusty and chewy cookie.
• Use a sieve for a nice, even dusting of powdered sugar.
• This type of cookie can be molded into any shape you want. Roll the dough about 1/2 inch thick and cut using your favorite cookie cutter.

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