- Unsweetened cocoa powder 2 tbsp
- Vegetable Oil 1 1/2 tbsp
- Powdered sugar 3 tbsp
- Egg 1 large • 130 kcal
- Vanilla Extract 1 tsp
- Refined flour 1/2 cup
- Baking soda 1/4 tsp
- Salt 1 pinch • 1 kcal
- Powdered sugar 1 1/2 tbsp, for coating
Relish this very delicious chocolate cookie preparation as a snack, a dessert or just to enhance a dull moment…
Chocolate crinkles are loaded with yummy chocolaty goodness and the snowy powdered sugar makes them too appealing to resist. So, surprise your loved ones this weekend to an unexpected batch of delicious chocolate crinkles!
Nutritional information (per serving): 165 Calories, 7g Total fat (1g Saturated fat, 1.9g Polyunsaturated fat, 3.7g Monounsaturated fat), 46.5mg Cholesterol, 136.2mg Sodium, 76.9mg Potassium, 22.6g Total carbohydrates (1.3g Dietary fiber, 9.1g Sugars), 3.7g Protein
- Preheat the oven to 180 degrees C and prepare a baking tray by lining aluminum foil on it.
- Beat the cocoa powder, sugar with vegetable oil in a medium sized bowl with a ladle or a spatula, until the mixture is well combined.
- Break the egg into a separate bowl carefully so that it does not have any bit of egg shells in it.
- Add the egg to the sugar mixture.
- Whisk the mixture again while moving your hand in one direction only until the mixture is smooth and frothy in consistency.
- Add the vanilla to the mixture and again beat the mixture for about 10 seconds.
- Put the flour, baking soda, and salt in to the egg mixture.
- Now, lightly mix all the ingredients together in one direction until the ingredients are just combined.
- Chill the dough in the freezer for about 10 minutes.
- Put the remaining powdered sugar kept for coating the cookies on a flat plate.
- Now, shape the chocolate crinkles mixture to your desire and coat it lightly with the powdered sugar.
- Repeat the process with all of the dough.
- Bake the chocolate crinkles in an oven for about 5 to 8 minutes.
- Let it cool a little and enjoy!
- Instead of lining with aluminum foil you may alternatively line the baking tray with butter paper or grease with about ½ teaspoon of vegetable oil.
- You may also use an electric blender to blend the ingredients instead of using a ladle or a spatula.
- Move your hands or gadgets in one direction only while mixing the ingredients.
- Make sure there are no egg shells present along with the broken whole eggs.
- You may replace vanilla extract with vanilla essence a well in similar quantities.
- Do not over mix the batter.
- Make sure you freeze the dough long enough for it to become hard enough to easily handle.
- You may add a couple of chopped nuts either roasted or as such to the dough to give a nutty taste to the cookies.
- Try to handle the cookie dough with very light hands and not overly handle it to get the perfect cookie texture.