Best Triple Chocolate Crinkles Recipes

CHOCOLATE CRINKLE COOKIES

Chocolate Crinkle Cookies image

When I baked this moist, fudgy chocolate crinkle cookie recipe for the first time, my three preschool children went wild over them! But I like them because they're lower in fat and easy to mix and bake. -Maria Groff, Ephrata, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 25m

Yield about 3-1/2 dozen.

Number Of Ingredients 10

Ingredients

2 cups semisweet chocolate chips, divided
2 tablespoons butter, softened
1 cup sugar
2 large egg whites, room temperature
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup water
1/2 cup confectioners' sugar

Steps:

In a microwave, melt 1 cup chocolate chips. Stir until smooth; set aside. Beat butter and sugar until crumbly, about 2 minutes. Add egg whites and vanilla; beat well. Stir in melted chocolate. , In another bowl, whisk together flour, baking powder and salt; gradually add to butter mixture alternately with water. Stir in remaining chocolate chips. Refrigerate, covered, until easy to handle, about 2 hours., Preheat oven to 350°. Shape dough into 1-in. balls. Roll in confectioners' sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake until set, 10-12 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 85 calories, Fat 3g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 39mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

HERSHEY'S CRINKLE COOKIES

Hershey's Crinkle Cookies image

From Hershey's Chocolate Cookbook, These are a rich cocoa crinkle cookie and so delicious, a perfect chocolate fix and a great christmas cookie! The BEST I ever had and I had many! :)

Provided by Chef Luny

Categories Dessert

Time 3h10m

Yield 6 dozen, 72 serving(s)

Number Of Ingredients 9

Ingredients

2 cups granulated sugar
3/4 cup vegetable oil
1 cup Hersheys cocoa powder
4 eggs
2 teaspoons vanilla
2 1/3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
powdered sugar

Steps:

Combine granulated sugar and oil in large bowl (or kitchen-aid mixer stand on 2); add cocoa, beating until well blended. Beat in eggs and vanilla.
Stir together flour, baking powder and salt. Gradually add to cocoa mixture, beating well.
Cover and refrigerate until dough is firm enough to handle, about 2-3 hours.
Heat oven 350. Grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls; roll in powdered sugar to coat. Place 2 inches apart on prepare cookie sheet.
Bake 10-12 minutes or until almost no indentation remains when touched lightly and tops are crackled. Cool slightly then remove from cookie sheet to wire rack. Cool completely!