Are you a fan of chocolate crinkle cookies? If you've never made them before, you may have a few questions.
That's why I've put together the commonly asked questions about chocolate crinkle cookies. So read on and get baking!
I prefer Dutch-process cocoa powder, also known as "alkalized," "European-style," or "Dutched." It produces darker, fudgier cookies.
Hershey's "Special Dark" Cocoa Powder is an example that is affordable and tastes great. Natural unsweetened cocoa powder can also be used, but there will be a slight difference in color and texture.
There are a few reasons why I like oil for crinkles, or for baked goods in general. Oil is easier to work with because there is no creaming or melting involved.
Oil makes cookies tender and moist since it is liquid at room temperature while butter is not. Gluten is less likely to develop with oil because it doesn't contain water.
Water activates gluten, which makes cookies tough when they are overmixed. Finally, baked goods containing oil last longer. Don't get me wrong. I love butter, especially its flavor. But there is a time and place for butter.
A neutral oil or one that has a mild flavor is best for baking. Canola and other vegetable oils are the most commonly used. You can also use avocado oil, olive oil, or coconut oil.
I like adding instant coffee or espresso powder to most of my chocolate baked goods, like chocolate crinkles. You will not taste the coffee in the final product.
Instead, it will enhance the chocolate flavor and tone down the inherent sweetness of the baked good.
No. Wax paper is useful for a wide variety of things but NOT in the oven. Wax paper is not heat resistant and could catch on fire in the oven. It is coated with paraffin wax, which melts at high temperatures.
Yes, you can bake crinkles without parchment paper. You'll need to grease the baking sheet with cooking spray, oil, or butter.
Don't grease the baking sheet too much though; this can cause the cookies to spread out too much.
Yes. You can make the dough in advance and have them ready in the freezer anytime you feel like having them. They are great when freshly baked, which takes 10 minutes or less.
If you wish to bake the cookies ahead of time, store them in an airtight container at room temperature for up to five days. They can be refrigerated or frozen to extend their shelf life.
Yes, you can. I actually recommend that you do so. It's great to have them ready in the freezer.
Form the dough into balls and freeze them on a baking sheet until firm for about an hour. When they are solid, transfer them to a resealable bag and freeze for up to 3 months.
When ready to bake, roll them in powdered sugar and let them thaw on the baking sheet while the oven heats. Extend the baking time by one or two minutes.
Yes, you can freeze the cookies after baking. Make sure they are completely cooled before freezing.
You can freeze them for up to two months in an airtight container.
Like any cookie, fresh crinkles are the best. At room temperature, they will last about five days if they are kept in an airtight container or sealed bag.
If you want to keep them longer, store them in the refrigerator for up to two weeks. You can also freeze them to preserve their quality for up to two months.
There are a few possible reasons why the cookies turned out flat. Have you measured the ingredients correctly?
If you use too much sugar, for example, it turns into liquid and makes the cookies spread more. Too little flour can also result in flat cookies.
Did you chill or freeze the dough until firm? Not only is it more manageable to form into little balls, but it also won't spread too much. Oven temperature could be another culprit.
Cracks are formed when the top of the cookie dries out before the inside has set. As the cookie expands, the dry surface starts to crack.
To achieve this, use enough leavening to make the cookie rise. Most of the time, crinkles don't crack because either the oven isn't hot enough or the leavener (baking powder) had expired.
It is expected that the cookie dough will be very moist, sticky, and formless. This is why it is important to chill the dough and let it firm up before handling.
The cookie dough will be moist and sticky; refrigerating for 2 to 4 hours or freezing for 30 minutes to an hour makes them more manageable to shape into balls.
Plus, resting the dough means a more pronounced flavor. The cookies will also hold their shape better in the oven.
As oven temperatures vary, so do baking times. Follow the recipe instructions and check the cookies 1 to 2 minutes before they are supposed to be done.
The crinkles are ready when their tops have cracked and the center looks slightly glossy. They will continue to bake while they are sitting on the baking sheet.
If you like your cookies "cakey," add a minute longer to the baking time.
Be sure to measure ingredients properly. Chill the dough to make rolling easier. Make sure not to over bake them, so they stay moist and tender.
So, there you have it. I hope I have answered some or all of your questions. I’ll let you in on a little secret — the best part of making these cookies is eating them!
