Description
Mexican Chocolate Crinkle Cookies are delightful treats combining rich cocoa, warm cinnamon, and authentic Mexican chocolate for a unique and flavorful twist on classic chocolate crinkles. These soft and chewy cookies feature a crisp exterior dusted with powdered sugar, perfect for satisfying your chocolate cravings with a hint of spice.
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
For Coating
- 1/2 cup powdered sugar (more if needed)
Instructions
- Prepare Dry Ingredients: In a bowl, whisk together the all-purpose flour, unsweetened cocoa powder, grated Mexican chocolate, baking powder, ground cinnamon, and salt until well combined. Set this mixture aside.
- Mix Wet Ingredients: In a separate bowl or using a stand mixer, combine the canola oil and granulated sugar until the mixture is smooth and well blended. Add the eggs one at a time along with the pure vanilla extract, whisking constantly to ensure a uniform and well-emulsified batter.
- Combine Mixtures: Slowly add the dry flour mixture into the wet ingredients while stirring gently but thoroughly to combine all components into a cohesive cookie dough.
- Chill Dough: Cover the dough and refrigerate it for at least 1 hour to firm up, which helps with shaping and enhances the texture of the cookies.
- Preheat Oven: While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Shape Cookies: Using a tablespoon or cookie scoop, portion the dough into 1 1/2-inch balls. Roll each ball generously in powdered sugar ensuring an even coating.
- Bake Cookies: Arrange the sugar-coated dough balls on the prepared baking sheet, spacing them adequately to allow for spreading. Bake for 8 to 10 minutes, or until the edges are slightly crisp but the centers remain soft and chewy.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. This helps the cookies set properly and maintain their texture.
Notes
- For cakier cookies, extend the baking time by 2 to 3 minutes.
- Use good quality Mexican chocolate for authentic flavor and texture.
- If dough is too sticky after chilling, lightly flour hands before shaping.
- Store cookies in an airtight container at room temperature for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 87
- Sugar: 7g
- Sodium: 55mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 14mg
