Are you a fan of Chocolate Crinkle Cookies? You may have a few questions if you haven't made them before. Here are the answers to the most commonly asked questions, 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; it is affordable and tastes great. You can also use natural unsweetened cocoa powder, but the color and texture will slightly differ.
While I love butter, I prefer oil for crinkles since there is no creaming or melting involved. Because oil is liquid at room temperature, it makes cookies tender and moist. Gluten is also less likely to develop because it doesn't contain water. Baked goods made with oil retain their freshness longer.
When baking, it is best to use a neutral oil or one with a mild flavor. Canola and other vegetable oils are the most commonly used. You can also use avocado oil, olive oil, or coconut oil.
By adding instant coffee or espresso powder to baked goods with chocolate, you will enhance its chocolate flavor and reduce the inherent sweetness. You won't taste coffee in the finished product.
No. There are many uses for wax paper, but it should never be used in the oven. Wax paper is not heat resistant and could catch on fire. It is coated with paraffin wax, which melts at high temperatures.
Yes, you can bake Chocolate Crinkle Cookies without parchment paper. Grease the baking sheet with cooking spray, oil, or butter. Don't overdo it because it can cause the cookies to spread out too much.
Yes. You can make the dough in advance and store it in the freezer until you need it. Freshly baked cookies are the best and only take ten minutes or less.
If you wish to bake them 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.
Freezing the dough is a good idea. It's great to have it ready in the freezer. When ready to bake, roll them in powdered sugar and thaw them on the baking sheet while the oven heats. Adjust the baking time by one or two minutes.
Yes, you can freeze the Chocolate Crinkle Cookies after baking. Be sure to let them cool completely before freezing. Keep them in an airtight container in the freezer for up to two months.
Chocolate Crinkle Cookies will last about five days when stored in an airtight container at room temperature. Refrigerate them for up to two weeks if you want to keep them longer. You can also freeze them for up to two months to preserve their quality.
Several factors may have led to the cookies being flat. Have you measured the ingredients correctly? The cookies will spread more if you use too much sugar, for example. Too little flour can also result in flat cookies.
Did you chill or freeze the dough until firm? Not only is it easier to form into little balls, but it also won't spread much. The oven temperature could be another culprit.
Cracks form when the top of the cookie dries out before the inside is set. As the cookie expands, the dry surface starts to crack.
Make sure you use enough leavening to make the cookies rise. Crinkles usually don't crack because either the oven isn't hot enough or the leavener (baking powder) has expired.
The cookie dough is expected to be moist, sticky, and formless. For this reason, it is important to chill the dough and let it firm up before handling.
The cookie dough will be moist and sticky. Refrigerating for two to four 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. Bake the cookies according to the recipe instructions and check them one to two minutes before they are done. The cookies are ready when their tops crack and appear glossy in the center. They will continue to bake as they sit on the baking sheet.
To make your cookies "cakey," bake them for a minute longer.
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!