Sunday, December 18, 2011

Chocolate Crinkle Cookies - Caity

Chocolate crinkle cookies are my favorite Christmastime cookie. Well, they're my favorite anytime cookie. They are so pretty looking and taste so good with a big glass of milk. And they remind me of snow which I am missing a lot lately. 

 I haven't made Chocolate Crinkle Cookies for a long, long time and since I made them, I've been enjoying them for an afternoon snack, for a pre-bedtime snack, for a post-lunch treat and sometimes for breakfast. The list goes on... This is why I don't make cookies often! This recipe is from the Crepes of Wrath blog. 

what you'll need:

2-1/4 cups all-purpose flour
1 cup unsweetened cocoa powder
2-1/2 tsp. baking powder
1/2 tsp. salt
2 cups white sugar
1/2 cup vegetable oil
4 large eggs
2 tsp. vanilla extract
1 cup or so powdered sugar

In a medium sized bowl, mix together the flour, cocoa powder, baking powder and salt. Set aside

In another medium-large sized bowl, use your electric mixer to beat together the sugar and vegetable oil for a couple of minutes until it looks like wet sand. Add in the eggs one at a time, beating thoroughly after each egg. Then add in the vanilla. 

Gradually add in the flour mixture (I didn't do it gradually as you can see in the picture, but I recommend it to prevent the huge mess that happens when you turn the mixer on with all that flour in the bowl). Mix well. 

Cover the dough tightly with plastic wrap and chill in the refrigerator for at least 2 hours, or as long as overnight. This is an important step because the dough needs to firm up. 

When you are ready to bake your cookies, preheat the oven to 350 F. Grease your baking sheets or line with parchment paper. 

Roll the dough into 2 Tbsp sized balls either with an ice cream scoop or greased hands. 

Then roll them GENEROUSLY in the powdered sugar. The more you coat them in the powdered sugar, the starker the contract when they crinkle. And I like powdered sugar. 

Place cookies about 2 inches apart on baking sheets and do not press down on them. 

Bake for 10-12 minutes until they look firm but still moist. Allow them to cool completely. Enjoy with friends and large quantities of milk. 

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