The 20 Days of Holiday Treats: Day 17 How to Make the Perfect Snowcapped Chocolate Crinkles
yup- this is one of my favorites. We make it every year and I have absolutely no idea where the recipe is from!
There’s a lot of chocolate crinkle recipes out there but I’m a bit biased toward this one. It is pretty darn easy to put together. Here’s the order I put the dough together in to avoid cooked eggs from hot melted chocolate.
Melt the chocolate first, then in a bowl of an electric mixer add the sugar and oil. Then add the slightly or completely cooled cooled chocolate (pretty much whatever state it’s in) to the bowl. Mix away! The sugar will cool down the chocolate and slightly melt from the heat. Then you’re ready to add the eggs, one at a time, and then the vanilla. Add the baking powder, salt and flour. I dropped in a dash of espresso powder too. Then cover the batter with plastic wrap and let it firm up in the refrigerator. We’ll usually leave it overnight to set.
Now let’s make those perfect snowy caps! The dough is rolled in powdered sugar twice making the cookies look picture perfect every time. Here’s the step by step:
Using a cookie scoop or spoon and plop about an inch sized piece of dough in a small bowl of powdered sugar.
Toss in the powdered sugar until coated. Then remove the dough and roll it into a ball.
The awesome part about doing it this way is that your hands get covered in powdered sugar not melted batter!
Now toss it one last time in the dough and you’re good to go!
One last tip: Try not to breath in while eating these. 🙂
4 oz unsweetened chocolate (melted)
1 1/2 cup granulated sugar
1/2 cup cooking oil (any type you’d like! I usually go with vegetable or canola)
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon espresso powder (optional)
Melt the chocolate.
In the bowl of an electric mixer, add the sugar and oil. Mix together then add the melted chocolate. Once incorporated and the chocolate has cooled, add the eggs one at a time and then then vanilla.
In a small bowl mix together the flour, baking powder, salt, and espresso powder (if using). Then add to the chocolate mixture.
Beat together until dough comes together.
Chill in the refrigerator overnight or at least 1-2 hours until dough is firm.
Preheat oven to 375 degrees.
Drop unrolled balls of dough into a small bowl of powdered sugar. Toss to coat, then roll into a ball. Toss again then place on a parchment lined baking sheet. Bake 8-10 minutes or until cookies are set and cracked on top!