No holiday cookie swap is complete without chocolate crinkle cookies. And while nothing beats a made-from-scratch cookie, there's a shortcut to homestyle crinkle cookies right there in the baking aisle that will fool even the most discerning chocolate cookie connoisseurs.
Devil's Food Cake Mix Makes the Richest Cookie
Maintain your sanity during this baking season with the help of a boxed cake mix. It contains the flour, sugar, leavening, chocolate, and some fats, greatly minimizing the mess that comes with measuring. Any chocolate cake mix will work, but Devil's Food cake mix makes cookies with the richest fudge flavor.
How to Make Chocolate Crinkle Cake Mix Cookies
Disregard the package instructions and instead whisk together two large eggs and 1/2 cup of vegetable oil. Set a fine-mesh strainer over the bowl and sift in the cake mix. This step eliminates clumps (and no, they won't disappear in the oven if you skip this step!) while aerating the mix, giving the cookies a more "homemade" appearance and texture.
If you have one, use a one-ounce ice cream scoop to portion the dough (a soup spoon works too!). Roll each round of dough in powdered sugar, then refrigerate for 15 to 20 minutes until chilled. The cookies may absorb some of the sugar in the fridge, so if they aren't fully coated when you pull them out, give them another tumble through the powdered sugar before you bake. You want them to be fully coated so that the sugar layer cracks in the heat of the oven, revealing a fudgy cookie surrounded by a generous dusting of sweet powdered sugar.
Chocolate Cake Mix Cookies
Makes about 18 cookies
Prep time: 20 minutes to 25 minutes ; cooking time: 10 minutes
1 (15.25-ounce) package
chocolate cake mix
Arrange 2 racks to divide the oven into thirds and heat to 350°F. Line 2 baking sheets with parchment paper and set aside.
Place the eggs and vegetable oil in a large bowl and whisk until combined. Use a fine-mesh strainer to sift the cake mix into the egg mixture to break up any large lumps. Using a spatula, stir until all of the dry ingredients are moistened and a dough forms.
Pour the powdered sugar into a shallow bowl. Scoop the dough into 2 tablespoon portions and form into balls. Toss the balls gently in the powdered sugar until completely and generously coated. Arrange on the prepared baking sheets, leaving 1 inch between each cookie, about 12 cookies per baking sheet.
Refrigerate until cool to the touch, 15 to 20 minutes. If the cookies absorb the powdered sugar, roll in the powdered sugar again to coat.
Bake until the cookies are set, about 10 minutes. Let the cookies cool on the baking sheets for 2 minutes. Transfer the cookies to wire cooling racks and cool completely.
Storage: Store in an airtight container at room temperature for up to 4 days.