Mexican Chocolate Crinkle Cookies | Eitan Bernath

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while reducing saturated fat.

dark chocolate chips

🥗Healthier: dark chocolate chunks

💰Cheaper: semi-sweet chocolate chips

Semi-sweet chocolate is often less expensive and widely available.

Add canola oil into a stand mixer.

Add cocoa powder into the stand mixer.

Add granulated sugar and brown sugar into the mixer and mix well.

Crack 4 eggs on a flat surface and add them into the mixture one at a time.

Add vanilla extract into the mixture and mix until glossy.

Add all-purpose flour, baking powder, and salt into the mixer and mix until combined.

Add cinnamon and cayenne to the mixture and mix well.

Transfer the cookie dough into a bowl and refrigerate for 2 hours to overnight.

Scoop about 2 tablespoons of dough and roll it into a ball.

Roll the dough ball in powdered sugar until fully coated.

Place the powdered sugar-coated dough balls onto a baking sheet, spacing them apart.

Preheat the oven to 350°F (175°C).

Bake the cookies for about 12 minutes.

Remove from the oven and let cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens