So apparently I’m on a cookie spree this week…
After the sprinkle cookies were gone, I didn’t want to make a mild cookie, I wanted CHOCOLATE.
So I found a recipe and got to work.
Most of you will recognize the chocolate crinkle cookies that pop up around Christmas, but I thought why the heck not, we’ll just have a little Christmas in June! Some people have a hard time with the “crinkle” aspect of these cookies (and I’ll be honest, mine weren’t the perfect little drop cookies with perfectly cracked powdered sugar on top, but they’ll suffice), but they still tasted great.
These are very rich, and I made them way too big for being such heavy cookies, so make sure to make them smallish so you’re not overwhelmed eating just one!
I found this recipe here but just be warned, these are a time-consuming cookie. The recipe calls for at least 5 hours because you have to let them chill in the freezer for awhile.
Worth it though! Enjoy. 🙂
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
- 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.
- 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.
- 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.