You’ll notice that this is my second chocolate cookie recipe within a week. I know, I know, why Annie? Why do you tempt yourself with these delicious chocolatey cookies? First, I can’t help it. Sometimes I just want something fudgy and gooey and crisp around the edges. Second, I don’t eat all of them myself. The first cookies (the salted chocolate cookies) were mostly consumed by a bunch of friends we had over, and the second cookies (the ones I’m about to tell you about) I brought to Jonah’s boss. We’ve started a little tradition that whenever I make cookies, Jonah takes some into work so that we don’t eat them all, and his coworkers are loving it. Jonah works at a great start-up company in Portland that does internet radio, and we may be hitting the airwaves ourselves soon with a food/cooking show. We’ll see what happens, but we’re talking about it. Thoughts?
Anyway, now onto some chocolate crinkle cookies. I wanted to make something that did not require me to buy anything since we have so much baking stuff in our apartment. So after some searching, I found this recipe on 17 and baking for these. Easy, delicious, and pretty. I halved the recipe because, well it supposedly yields 7 DOZEN COOKIES and let’s face it, we really didn’t need that many. So I’ll give you my miniature version.
1/2 cup unsweetened cocoa powder In a bowl (or in the bowl of your electric mixer, if you’re using one) combine the cocoa powder, sugar, and oil. Scrape down the sides, and add the eggs one at a time, mixing well between each addition. Add the vanilla. Now throw in the flour, baking powder, and salt and mix to combine. Cover the bowl and refrigerate for at least 4 hours. I let mine sit in the fridge overnight because I didn’t feel like starting the baking process at 11 p.m. When you’re ready to bake the suckers, preheat your oven to 350 degrees, line a baking sheet with parchment paper, and pull out the cookie dough. Put the powdered sugar into a shallow bowl, and roll the dough into balls about 1 inch in diameter or about a rounded teaspoon. You’ll want to lightly oil your hands so the dough doesn’t stick to your palms when you’r rolling it. After making the balls of dough, roll them in powdered sugar to coat evenly, dusting off any extra, and put them on the cookie sheet at least an inch apart. Now put them in the oven and bake for 10-12 minutes (mine were perfect at 11). Let them cool on the cookie sheet for a minute before moving them to a rack to cool completely. These cookies look like cookies you see in the magazine. They cracked beautifully and looked so pretty with the contrast of the white powdered sugar and the dark chocolate insides. Enjoy these treats with a glass of milk!Chocolate Crinkle Cookies
Ingredients
1 cups granulated sugar
1/4 cup vegetable oil
2 eggs
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/4-1/3 cup confectioners’ sugar
Instructions