Happy New Year! Over the holidays, I wanted to make a different cookie then what I typically make: snickerdoodles and chocolate chip cookies. Don’t get me wrong, both of those are delicious, but I wanted an easy, simple, holiday cookie. My dad came across a picture of these very intriguing cookies: they were chocolate brown, with powdered sugar all over the top. After searching and searching, I finally found a recipe for those mysterious cookies, and they were called chocolate crinkle cookies! I found these cookies very easy and simple to make; First, you made a basic cookie batter, exactly what you would expect, chilled it in the fridge overnight, covered them with powdered sugar, and then bake. I tried one fresh out of the oven to see if the recipe was a success. Those cookies were so good! They were moist, pleasing to the eye, and perfect if you have a sweet tooth! I will most definitely make these again, and if you would like to try them, I put the recipe down below. Enjoy!
CHOCOLATE CRINKLE COOKIES
INGREDIENTS:
- 1 cup all-purpose flour or white whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar or cane sugar
- 1/4 cup vegetable (or canola) oil
- 2 large eggs
- 1 teaspoon vanilla extract
- (optional: 1 cup semisweet chocolate chips)
- 1 cup powdered sugar, for coating the cookies
DIRECTIONS:
In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt until combined. Set aside.
In the bowl of a stand mixer, add the oil and granulated sugar. Beat on medium-high speed for 2 minutes, or until the mixture is light and fluffy. Add in the eggs one at a time, beating on medium-low speed until combined. Add in vanilla, beating on medium-low speed until combined. Then gradually fold in the flour mixture, and beat on medium-low speed until combined. (If you would like to include chocolate chips, add them in at this point and beat on medium-low speed until combined.)
Form the dough into a large ball, and place it on a large sheet of plastic wrap. Wrap the plastic around it so that it is sealed tightly. Refrigerate for at least 2 hours (or up to 24 hours) until the dough is chilled completely through.
When you’re ready to bake the cookies, preheat the oven to 350°F. Line a large cookie sheet with parchment paper. Scoop the sugar into a small bowl.
Remove and unwrap the dough. Then roll the dough into 1-inch balls, dip each ball in the powdered sugar until it is completely covered on all sides, and then place the dough balls at least 2 inches apart on the prepared baking sheet. Bake for 10 minutes, then remove and let the cookies cool on the baking sheet for 3 minutes. Transfer the cookies to a wire rack, and let them cool until they reach room temperature.
Serve immediately, or store in a sealed container for up to 5 days. These cookies (either in dough form, or baked) can also freeze for up to 3 months in a sealed container.