I had a chocolate craving today and thought why fight it? With the bustling holiday season I did not get an opportunity to make all the cookies that I had hoped to and this is one of my favorite cookies to make during the Christmas season. We are experiencing another bone chilling day in Michigan today with a wind chill factor of -7 degrees so I decided to stay in and try to improve the already infamous chocolate crinkle. I started out with a recipe that I knew I could trust from geniuskitchen.com and then altered it to make it even more chocolaty than the original. Please enjoy!
3/4 c. unsweetened cocoa powder
1/4 c. Hershey’s Special Dark cocoa powder
2 c. flour
2 t. baking powder
1/2 t. salt
1/2 c. vegetable oil
2 t. vanilla extract
2 c. sugar
1 c. powdered sugar
Mix with a fork, flour, baking powder, salt and cocoa powders in a separate bowl and set aside. In a separate bowl, mix the sugar, oil, vanilla and eggs. Add the dry ingredients while mixing. Refrigerate the dough 8 hours or overnight. Roll the dough in your hands quickly into balls slightly smaller than golf balls. You do not want the dough to warm up in your hands. Then roll the dough balls in the powdered sugar until they are completely covered. Place the dough balls on an air bake cookie sheet or on parchment paper on a regular cookie sheet and press them down gently so that they flatten out a little bit. bake at 350 degrees for 8 to 10 minutes. Cookies should be removed from the oven after their tops start to crinkle and placed on a cooling rack immediately.
***This recipe makes three dozen cookies.