These Halloween themed chocolate crinkles are coated with colorful sanding sugar and are not your typical chocolate crinkles. It's the soft, chewy, rich, delectable, and decadent chocolate cookies that linger in your mouth with each bite.
It's so amusing that my spouse basically kept the entire batch of these crinkles for himself. He was in awe of them!
The eerie color and cracks on these cookies make them appear spooky, but they are a delight for all trick or treaters out there. Enjoy!
Makes 24 cookies
Ingredients:
1/2 cup unsweetened cocoa powder
3/4 + 2 tbsp cup granulated sugar
1/4 cup vegetable oil
2 large eggs room temperature
1 teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoons baking powder
1/4 teaspoon salt
1 cup powdered sugar (divided)
1/2 cup colored sanding sugar (I used 1/4 cup purple, 1/4 orange). You can use any color you like. But since its Halloween, I'm using orange and purple.
Let's bake some crinkles!
In a large mixing bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, cocoa powder, and oil. Beat on medium speed until well combined and shiny.
Add the eggs one at a time, beating until well combined. Beat in the vanilla.
Combine the flour, baking powder, and salt in a medium bowl, stirring to combine. Add the flour mixture to the cocoa mixture and mix on low speed just until combined.
Cover the dough in plastic wrap and place in freezer for 15 to 20 mins.
Once dough is cold and well formed. Using an ice cream scoop or tablespoon, scoop the chilled dough and roll into roughly one-inch balls. Place it back to the freezer, and let it chill for 15 to 20 mins.
While the dough in chilling. Prepare the sugar coating. Place sanding sugar in a food processor and pulse a few times turning it to powder form. You can also use a rolling pin, and roll the sugar to get a powder consistency.
You will need 2 Ziplock bags (1 for the purple, 1 for the orange). Combine 1/2 cup of powdered sugar and powdered orange sugar. And 1/2 cup of powdered sugar and powdered purple sugar for another Ziplock bag. Shake bag to combine.
Once the dough has chilled, preheat oven to 350°F. Line a large baking sheet with parchment paper.
Place 12 chilled dough in the orange Ziploc bag. Seal bag, and shake to coat all dough balls. Keep the remaining 12 dough balls in the freezer until ready to use.
Immediately place coated dough on the baking sheet 2 inches apart, and bake for 10 to 12 minutes or until the edges of the cookies are firm and the center is puffed. Let them cool on the baking sheets for a few minutes then transfer to a wire rack to cool completely.
Get the remaining 12 chilled dough from the freezer. And repeat #9 using the purple Ziplock bag) and repeat #10.
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