Mexican Chocolate Crinkle Cookies
User Reviews
5
Mexican Chocolate Crinkle Cookies
Description
This recipe blends all-purpose flour, ground cinnamon, cocoa powder, and grated Mexican chocolate to form a flavorful base. The addition of cinnamon and specially grated Mexican chocolate imparts a warm, spiced chocolate flavor unique to these cookies. Leavening with baking powder gives them a soft rise while salt balances sweetness.
The wet ingredients — canola oil, granulated sugar, eggs, and vanilla — combine to create a moist dough. After mixing with the dry components, the dough is chilled for at least an hour to firm up, which helps the shapes hold and enhances the texture.
Once chilled, the dough is shaped into balls and rolled generously in powdered sugar. Baking at 350°F yields cookies with slightly crisp edges and a soft, tender center. The powdered sugar coating cracks during baking, creating the distinctive crinkled look.
Adding 2-3 extra minutes to the baking time produces a cakier texture, as noted. These cookies pair well with coffee or as a spiced treat for gatherings.
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup unsweetened cocoa powder
- 3 ounces Mexican chocolate grated
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup canola oil
- 1/3 cup granulated sugar
- 2 egg large
- 2 teaspoons vanilla extract pure
- 1/2 cup powdered sugar more if needed, for coating cookies
Instructions
- Whisk together flour, cocoa powder, Mexican chocolate, baking powder, and salt in a bowl and set aside.
- In a separate bowl (or stand mixer), mix oil and sugar until combined.
- Add in eggs and vanilla and whisk until well combined.
- Slowly pour the flour mixture into the sugar mixture and stir until well combined.
- Chill the dough in the refrigerator for at least 1 hour.
- Preheat the oven to 350° F.
- Shape dough into 1 1/2-inch balls using a tablespoon.
- Place powdered sugar on a small plate and roll each cookie in the sugar.
- Place cookies onto a baking sheet lined with parchment paper.
- Bake 8 to 10 minutes, or until the cookies are slightly crisp around the edges and soft in the middle. Allow to cool on the pan for 2 minutes, and then transfer to a cooling rack.
Notes
- For a cakier cookie texture, increase the baking time by 2 to 3 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 87 kcal
% Daily Value*
| Calories | 87kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 14mg | 5% |
| Sodium | 55mg | 2% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 20IU | 0% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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