Mexican Chocolate Crinkles - add a little heat to an all-time favorite cookie. After all, "Variety is the very spice of life, that gives it all its flavor." Simply Sated
4.67 from 15 votes
Print

Mexican Chocolate Crinkles

Mexican Chocolate Crinkles are a spicy twist to an all-time favorite cookie. ----------------- **The cookie dough needs to be made at least 4 hours before baking**
Course Cookie, Dessert
Prep Time 4 hours
Cook Time 11 minutes
Total Time 4 hours 11 minutes
Servings 2 -3 dozen
Author Susie Gall

Ingredients

  • 3/4 cup canola oil
  • 3/4 cup cocoa powder
  • 2 cups sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon Cayenne Pepper or to your liking
  • 2 teaspoons ground Cinnamon
  • 1-2 cups powdered sugar to dip cookies in

Instructions

  1. READ ALL INSTRUCTIONS BEFORE PROCEEDING (trust me:-)
  2. Beat together oil, cocoa and sugar until creamy smooth.
  3. Add eggs, one-at-a-time. Mix well after each addition.
  4. Add vanilla extract and mix well.
  5. In a medium bowl, sift flour baking powder, salt, cayenne pepper & cinnamon - whisk to blend.
  6. With the mixer off, add dry ingredients to the sugar mixture all at once then turn the mixer to low.
  7. Slowly incorporate flour mixture until no dry ingredients can be seen and the mixture is smooth, approximately 1 minute.
  8. Pour dough into an airtight container that has been sprayed with cooking spray.
  9. Refrigerate at least 4 hours or overnight. **See notes.
  10. -------------------------------
  11. When ready to bake Chocolate Crinkles, preheat oven to 350F.
  12. Cover 3 cookie sheets with parchment paper and set them aside.
  13. Take the refrigerated dough out of the fridge right before baking.
  14. Place powdered sugar in a small bowl or container and set it next to the dough.
  15. Spray both sides of a teaspoon with cooking spray.
  16. Wash, dry and spray hands with cooking spray even if using gloves (you will roll the sticky dough).
  17. Dip a teaspoon (or a tad more) of dough out of the container with the sprayed spoon and roll the dough in your hands to make a ball.
  18. Roll the dough ball in the powdered sugar until it is completely covered.
  19. Place the ball on the parchment-lined cookie sheet. Repeat the process, leaving 3" between balls, until the tray is full of cookies.
  20. Bake at 350F 11-12 minutes (***see notes) just until the baked ball settles a little around the edges. (Test the cookies by trying to gently jiggle it - it should be somewhat firm around the edges.)
  21. Do NOT over-bake. The outer cookie should be slightly firm and the inside should be soft to have the perfect cookie.
  22. Enjoy!
  23. ****See notes about freezing cookies.

Recipe Notes

To speed up the chilling process, place the dough in the freezer for 1 hour, then move it to the fridge. The dough can then be used after 3 hours.
*Baking times - Bake 1 1/2-inch cookies 10-11 minutes, bake 2-inch cookie balls 11-12 minutes.
***This dough freezes beautifully. When ready to use, remove it from the freezer to let it thaw (in the same container) overnight in the fridge.
***Baked Chocolate Crinkles can be frozen up to 2 months. Let thaw on the counter, but leave covered and in the same container until thawed.