Tuesday, December 13, 2011

Chocolate Crinkles

Good Morning!

These cookies are super chocolaty and chewy just like brownies, but are a little more festive with powdered sugar, making them perfect for Christmas time.   Be sure to have a chilled glass of milk or warm cup of coffee for dipping...enjoy!

Chocolate Crinkles

2 1/4 cups all-purpose flour
1 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups white sugar
1/2 cup vegetable oil
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup powdered sugar

In a medium sized bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside. In the bowl of your stand mixer, beat together the sugar and vegetable oil, until the mixture resembles wet sand, about 2 minutes. Add in the eggs, one at a time, beating well after each addition, then beat in the vanilla. Gradually mix the flour mixture in, until just moistened. 

Cover the dough tightly with plastic wrap and chill in the refrigerator for at least 2 hours, or as long as overnight – this is necessary, as the dough is very wet and needs a while to thicken and firm up.

When you are ready to bake your cookies, preheat oven to 350 degrees F. Line your baking sheets with parchment paper.  Roll the cookies into 2 tablespoon sized balls, using either an ice cream scoop or greased hands, then roll them well in the 1 cup of powdered sugar. Place the cookies about 2 inches apart on baking sheets.

Bake the cookies for 10-12 minutes, until firm but still a bit cakey looking. Allow them to cool completely before moving, storing, and/or serving. These will keep well in an airtight container for up to 4 days, or they freeze well for up to 3 months.

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