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Hershey’s Chocolate Crinkle Cookie
This is the classic Hershey’s Chocolate Crinkle Cookie recipe.
They’re a lot like a brownie or your favorite chocolate cake but in cookie form.
**The secret is not to overbake them. When they are puffy and crinkled, they are ready to come out of the oven. And then they flatten out as they cool.
**The secret is not to overbake them. When they are puffy and crinkled, they are ready to come out of the oven. And then they flatten out as they cool.
Servings: 48 cookies
- 2 1/3 cups all-purpose flour (spoon into measuring cup to measure)
2 tsp baking powder
1/2 tsp salt
2 cups granulated sugar
3/4 cup vegetable oil
1 cup unsweetened cocoa powder (spoon into measuring cup to measure)
4 large eggs
2 tsp vanilla extract
3/4 cup powdered sugar
1> In a medium mixing bowl whisk together flour, baking powder and salt, set aside.
2> In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar and oil.
3> Mix in cocoa powder and blend well. Beat in eggs and vanilla.
4> Add in flour mixture and mix until blended. Cover dough and freeze for 45 - 60 minutes or refrigerate overnight (until it isn't too sticky to work with).
5> The following day preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone liners.
6> Place powdered sugar in a small mixing bowl.
7> Remove about 1/4 of the dough from the refrigerator at a time to work with and let remaining chill.
8> Scoop dough out and shape into balls about 1-inch each. Roll in powdered sugar then place on prepared baking sheet spacing them 2-inches apart.
9> Bake in preheated oven 10 - 13 minutes until nearly set - they should be soft when touched and should appear slightly under-baked for that fudg taste.
10> Cool on baking sheet several minutes then transfer to a wire rack to cool.
11> Store cookies in an airtight container once they are nearly cool. Repeat process with remaining dough.
2> In the bowl of an electric stand mixer fitted with the paddle attachment, blend together granulated sugar and oil.
3> Mix in cocoa powder and blend well. Beat in eggs and vanilla.
4> Add in flour mixture and mix until blended. Cover dough and freeze for 45 - 60 minutes or refrigerate overnight (until it isn't too sticky to work with).
5> The following day preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone liners.
6> Place powdered sugar in a small mixing bowl.
7> Remove about 1/4 of the dough from the refrigerator at a time to work with and let remaining chill.
8> Scoop dough out and shape into balls about 1-inch each. Roll in powdered sugar then place on prepared baking sheet spacing them 2-inches apart.
9> Bake in preheated oven 10 - 13 minutes until nearly set - they should be soft when touched and should appear slightly under-baked for that fudg taste.
10> Cool on baking sheet several minutes then transfer to a wire rack to cool.
11> Store cookies in an airtight container once they are nearly cool. Repeat process with remaining dough.
- The baked cookies can be frozen up to 3 months. Keep parchment paper between layers. Just keep in mind the pretty white finish may dissolve and get a bit sticky upon thawing.
- The dough does freeze well up to 2 months. Thaw overnight in the fridge before rolling in powered sugar and baking.
