Description
These Mexican Chocolate Crinkle Cookies offer a delightful blend of rich cocoa and warm cinnamon with authentic Mexican chocolate, creating a soft yet slightly crisp cookie perfect for any chocolate lover. Rolled in powdered sugar for a classic crinkle effect, they combine festive appearance with a deliciously comforting texture.
Ingredients
Units
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 cup unsweetened cocoa powder
- 3 ounces Mexican chocolate, grated
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/4 cup canola oil
- 1/3 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Coating
- 1/2 cup powdered sugar (more if needed, for coating cookies)
Instructions
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, grated Mexican chocolate, baking powder, salt, and ground cinnamon until evenly combined. Set this mixture aside.
- Combine Wet Ingredients: In a separate bowl or using a stand mixer, mix the canola oil and granulated sugar until they are well combined.
- Add Eggs and Vanilla: Whisk in the two large eggs and pure vanilla extract to the wet mixture until smooth and fully incorporated.
- Combine Wet and Dry Mixtures: Gradually add the flour mixture into the wet ingredients, stirring continuously until all ingredients are well combined, forming a dough.
- Chill Dough: Cover and refrigerate the dough for at least 1 hour to firm up, which will make shaping easier and enhance the cookie texture.
- Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Shape Cookies: Using a tablespoon, scoop out the dough and form it into 1 1/2-inch balls.
- Coat in Powdered Sugar: Pour powdered sugar onto a small plate and roll each dough ball thoroughly in the sugar until coated.
- Bake: Place the sugar-coated dough balls on the prepared baking sheet, spacing them adequately. Bake for 8 to 10 minutes, or until the cookies have slightly crisp edges but remain soft in the middle.
- Cool: Allow the cookies to cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
Notes
- For cakier cookies with a softer interior, extend baking time by 2 to 3 minutes.
- Be sure to chill the dough thoroughly; this helps prevent spreading and gives the cookies their crinkled appearance.
- If Mexican chocolate is unavailable, substitute with a mix of bittersweet chocolate and a pinch of cinnamon for similar flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 87 kcal
- Sugar: 7 g
- Sodium: 55 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 14 mg
