How to make the classic chocolate crinkles na pangbenta. This recipe yields 28 big crinkles or 30 small crinkles.
1 cup unsweetened cocoa powder
2 cups white sugar
½ cup vegetable oil
2 tsp powdered milk of your choice
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup confectioners’ sugar
🍪 Bake in preheated oven 350 °F (175 °C) for 10 to 12 minutes
In a medium bowl, mix together wet ingredients cocoa, sugar, and vegetable oil.
Beat in 4 eggs one at a time, then stir in the 2 tsp. of vanilla.
In separate bowl sieve the dry ingredient flour, baking powder, and salt;
Then add your 2 tsp. powdered milk of your choice.
Slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be thick and sticky.
Cover dough, and chill for at least 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls.
Coat each ball in confectioners’ sugar before placing onto prepared cookie sheets.
Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
#ChocolateCrinkles #PinoyCrinkles #HighSchoolCrinkles
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