Chocolate Crinkle Cookies

If you’ve ever read one of my Friday Favorites posts then you know I have an affinity for outrageous desserts.

Eight layer chocolate cake dripping with caramel, chewy chips ahoy and fruity pebbles? Chocolate chip cookie dough stuffed brownies wrapped in pancakes then drizzled with hot fudge? Red velvet cake balls rolled in hot rocks and marshmallows then grilled over an open flame?

I’ll take one of each.

While I enjoy drooling over these extreme edibles, I rarely make them at home. Mostly because they’d never stand a chance at a long and happy life with my raging sweet tooth, but also because I’m lazy. Of course I adore cooking but when a recipe takes longer than 30 minutes of active cooking time I tend to get a little fidgety.

Maybe that’s why my favorite Christmas cookie in the world happens to be one of the easiest. No waiting for butter to soften, no labor intensive decorating, no icing…ok, ok – the dough has to chill for a bit before being baked, but Chocolate Crinkle Cookies are totally worth it!

Each bite of this deeply chocolaty cookie treat is heavenly. The outside is sweet and slightly crisp, while the inside is rich and fudgy. They just scream ‘Christmas’ to me. Maybe it’s because they look like a chocolate snowballs!

Like I said, these cookies are super easy to make too. Cream together cocoa, vegetable oil, and sugar, then add eggs and vanilla.

Next mix in gluten-free measure for measure flour, or all-purpose flour, baking powder and salt.

Getting closer!

Chill the dough for 4 hours then roll 1 Tablespoon worth of dough into a ball, and then roll in powdered sugar. Bake for 8-10 minutes, and voila!

I adore these cookies, and they’re always such a crowd pleaser when I take them to get togethers!

Chocolate Crinkle Cookies

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gluten free

5/5 (1 REVIEW)

Description

Chocolate Crinkle Cookies are such a treat around the holidays, or anytime! This sweet and chocolate cookie recipe totally hits the spot.

Ingredients

makes 18 cookies

• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup vegetable oil
• 2 eggs
• 1 cup gluten-free measure for measure, or all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup powdered sugar

Directions

1. In the bowl of a mixer (or in a medium-sized bowl) beat together cocoa, sugar, vanilla and vegetable oil. Beat in eggs, one at a time, until mixture is smooth. In a separate bowl, sift together flour, baking powder and salt. Mix into wet ingredients in 3 batches, mixing until just combined in between each batch. Cover the dough and chill for at least 4 hours, or overnight.
2. Preheat oven to 350 degrees. Scoop out 1 Tablespoon dough, roll it into a ball between your palms and roll in powdered sugar. Place on a non-stick sprayed, or parchment paper lined, baking sheet and bake for 8-10 minutes. Let cookies cool on the baking sheet for 2-3 minutes before removing to a cooling rack.

Notes

From AllRecipes.com

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

The insides of these cookies are dense like fudge, which I just can’t get enough of. Fa-la-la-la-lahhh-la-la-la-getinmymouth!