Monday, September 5, 2011
Oh-So-Fudgey Chocolate Crinkle Cookies
This is by far my favorite, all chocolate, fudgey, soft, I-could-eat-a-million-of-these-but-I'll-try-not-to cookie. Eating a chocolate crinkle goes a little something like this: Bite. Close eyes. Breathe deeply through your nose. Moan a long "Mmmmmmm." Chew slowly to savor every moment. Open eyes. Repeat. It's a natural reaction, really. You'll see.
And as today, Labor Day, the unofficial final day of summer comes to a close, this is the perfect recipe to share. It represents exactly how I would describe this summer: decadent.
I was fortunate enough to spend more time than usual relaxing with family and friends, soak up lots of sun (although you could never tell from my translucent skin tone), attend several gorgeous weddings, rekindle old loves (for writing and baking, baking, baking), and of course, eat amazing meals, but more importantly, amazing desserts. For all of these things, I am so grateful...and the fun isn't about to stop! There are so many things lined up for this fall that I can't wait to share with all of you & celebrate with new recipes.
Recipe after the break...
Now, on to the cookies! This recipe is very simple and yields not only lots of chocolate flavor, but lots of cookies. A single batch goes a long way (between 4-6 dozen depending on the size you make them)! Chocolate crinkles are really the miniature cookie version of a moist, fudge brownie - they partner perfectly with a glass of milk!
Chocolate Crinkle Cookies
1 C. Unsweetened Cocoa Powder
2 C. Granulated Sugar
1/2 C. Vegetable Oil
2 tsp. Vanilla Extract
2 C. All Purpose Flour
2 tsp. Baking Powder
1/2 tsp. Salt
1/2 C. Confectioner's Sugar
In a bowl, mix cocoa, sugar & vegetable oil. Beat in eggs one at a time, followed by the vanilla extract.
Mix the flour, baking powder and salt in a separate bowl. Stir in slowly to the chocolate mixture until a dough forms. Cover the dough with plastic wrap & chill in the refrigerator for a few hours.
Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with parchment paper or Silpats (for optimum fudginess). Roll dough into 1" balls, or use a small cookie scoop for uniform size cookies. Coat ball in confectioner's sugar & place on cookie sheet.
Bake for 10-12 minutes. Let cool (but not too long because you are going to want to try one while it's warm!!). Store in an airtight container for up to a week.