The past few days have been good. I can now strike out not one but two of the goodies from my to-do list for the month. After the cupcakes, I was in the mood for something quick again. And of course, considering that cookies are my all time favorites to bake, there was no doubt in my mind about what I would attempt next. So chocolate crinkles it was! Much has already been said about them, so I’m gonna keep it short. I love the look of these gorgeous cookies; the white against the dark rich cookie is really appealing. And I’m sure there’s not one person who does not like these lovely soft crinkles.
Recipe- taken from here
1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners' sugar
1.In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
2.Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
3.Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
The batter is supposed to be really thin and cake-like, almost like a brownie batter, which I found a little difficult to work with. But in the end its all worth the effort. I also read that some people add cinnamon to the batter, so maybe next time I’ll try that!