Eleven weeks, seventeen quizzes, four midterms, three speeches and one final later, I can officially say that Fall Quarter 2012 is officially done and over with. No more early mornings, no more studying and no more stressing, well until Winter Quarter starts up. But until then, it's time to finally start baking again!
Now, I have to say, I bookmarked this recipe for Chocolate Crinkles back in September and this was the first thing I vowed I would make on the first day of break. Well, the first day of break had arrived and here goes! I love how unique each and every cookie comes out. Dare I say, just like snow flakes? Ha!
If you love chocolate, Chocolate Crinkles are for you! Not only are these chocolaty, (btw did you know "chocolaty" is actually word? I had no clue either!), but these cookies combine the best of both worlds, or three worlds in this case. These Chocolate Crinkles have the shape of a cookie, have a somewhat caky quality to them and have this brownie effect by being almost fudgy. Just make sure not to over-bake them! For a Holiday cookie giveaway, this is a great addition to any list!
Recipe from Simply Recipes
1 cup unsweetened cocoa powder
1 1/2 cups white sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon espresso powder (optional)
1/2 teaspoon salt
1 cup confectioners’ sugar
In the bowl of an electric mixer fitted with the paddle attachment (though you can do this with a wooden spoon, too) beat together the cocoa powder, white sugar, and vegetable oil until it comes together into a shiny, gritty, black dough of sorts.
Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla and beat in thoroughly.
In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder if using. Mix into the chocolate mixture on low speed until just combined. Do not overbeat. Cover the dough with plastic wrap and chill the dough for four hours or overnight.
Preheat the oven to 350°F and line two baking sheets with parchment paper. Place the confectioner's sugar in a wide bowl. Using a tablespoon, get clumps of the chilled dough and roll them into 1-inch (2.5 cm) sized balls using your hands. Roll the balls in the confectioner's sugar and place on the cookie sheets (you should be able to get 12-16 on each sheet). Bake for 10-12 minutes. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely.