Quick Chocolate Crinkle Cookies
Submitted by belizean_eyecandy
Speedy chocolate cookies made with cocoa powder and corn syrup, no chilling needed. Dip in water then granulated sugar for sparkly tops that crackle as they bake.
YIELD
24 servingsPREP
10 minCOOK
15 minREADY
30 minThis streamlined take on crinkle cookies skips the overnight chill and melted chocolate, getting you from mixing bowl to oven in just 10 minutes.
Cocoa powder provides deep chocolate flavor while corn syrup keeps the cookies chewy and soft inside.
The unique coating method dips each dough ball halfway in water, then in granulated sugar. As they bake, the sugar creates a sparkly crystallized top that cracks beautifully.
Brown sugar in the dough adds molasses notes that complement the cocoa richness.
Pro Tips
- Use room temperature shortening for easier creaming with sugar
- Dip only half of each ball in water so the bottom stays plain
- Roll the wet half generously in sugar for maximum sparkle
- Place sugar side up on baking sheets for proper cracking
- Remove from sheets immediately while still warm or they’ll stick
Ingredients
Directions
Mix flour, cocoa, baking soda, and salt.
Set aside. Cream sugar, shortening and egg thoroughly.
Blend in corn syrup. Add blended dry ingredients.
Mix well.
Shape dough into 1 inch balls. Dip half of each ball in water, then in granulated sugar.
Place balls sugar side up on ungreased baking sheets.
Bake at 350℉ (180℃). for 12 to 15 minutes.
Remove from baking sheets immediately.
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