Chocolate Crinkle Cookies

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If you’re looking for a soft chewy cookie with an intense chocolate flavor here it is!

As long as good quality cocoa powder is used the remaining ingredients are basic and usually kitchen cupboard staples. The dough comes together in a matter of minutes and baking time is just a quick 12 minutes.

Unfortunately, the four hour refrigeration time before baking may dissuade the most eager baker but it’s certainly worth the wait!   It seems during this time the ingredients get to know each other very well and in turn develop the rich chocolate flavor and  soft, chewy texture that ultimately produce a very delicious cookie.

Don’t let this discourage you, whip up the dough earlier in the day, refrigerate, clean up and don’t give it a second thought. Baking the cookies is the enjoyable part which can be done later in the day whenever those few moments of opportunity may arise…really that’s all it takes!

Shaping and rolling the dough in icing sugar is a great activity for little chef’s hands as well and I had my share of help this past week!

The only difficulty I have encountered is trying to sneak one out of the cookie jar. The trail of icing sugar falling from the cookies  surely leads to the thief!

Chocolate Crinkle Cookies

1/2 cup unsweetened cocoa powder
1 cup white sugar
1/4 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cups confectioners’ sugar

  1. In a medium bowl mix together cocoa, white sugar, vanilla and vegetable oil.
  2. Beat in eggs one at a time.
  3. Combine flour, baking powder and salt and stir into cocoa mixture.
  4. Cover dough and chill for at least 4 hours.
  5. Roll dough into 1 inch balls then coat each ball in confectioners’ sugar.
  6. Place on parchment lined cookie sheets about 1 ½ inches apart.
  7. Bake in a preheated 350 degree F. oven for 10 to12 minutes.
  8. Remove from oven and let cookies rest on the sheet for a couple of minutes to set then transfer to wire racks to cool.
  9. Yield about 3 dozen.

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Notes, Tips and Suggestions

  • Refrigerate dough at least 4 hours but I’m sure it can wait longer until you’re ready to bake.
  • Before refrigerating, dough will appear only a little thicker than cake batter but will firm up perfectly when ready to use.
  • For a smoother finish sift the icing sugar before rolling the cookie balls.
  • Do not over bake.  Baked cookies will have a chewy, brownie like texture.
  • These cookies freeze well.
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