Chocolate Crinkle Cookies
Look at ‘em… pretty maids all in a row. Simply scrumptious. I made four dozen of these for the trip to Maine and they lasted less than 24 hours after we arrived. What’s great about Chocolate Crinkle cookies is that they’re not only absolutely delicious but they’re extremely easy to make and you can add your own twists to them by swapping out the confectioners sugar for cinnamon-sugar, sprinkles and even cocoa. There’s also something charming about the way they crack open as they bake and create those beautiful contrasted lines against the sugar. Out of the three cookies I made, these were quite the big hit.
So let’s get crinklin’
This recipe should yield up to 7 dozen cookies, depending on how small you make them. Since I made mine a bit larger, I ended up with roughly 4 dozen.
What You’ll Need:
- 1 cup unsweetened cocoa powder
- 2 cups white sugar
- 1/2 cup vegetable oil
- 4 eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flower
- 2 teaspoons baking powder
- 1/2 tsp salt
- 1 cup confectioners sugar
In a medium bowl, mix together cocoa, white sugar and vegetable oil. Beat in the eggs one at a time (it sounds silly but baking is a science), then add the vanilla.
Combine the flour, baking powder and salt by whisking them together in a separate bowl - then add and stir into cocoa mixture.
Cover dough and chill for at least 4 hours. (I didn’t have time so I chilled it for two but I highly recommend at least chilling the dough for 3 hours minimum)
Preheat oven to 350 degrees F and line cookie sheets with parchment/wax paper. Roll dough into one in balls (Trick: Lightly oil your palms with the veggie oil before rolling! It’ll make it easier to roll and easier for the sugar to stick to the dough!)
Coat each ball in confectioners sugar before placing onto the cookie sheets. Again feel try to try cinnamon-sugar, sprinkles, etc)
Bake for 10-12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
