Wednesday, January 11, 2012

cocoa crinkle cookies

I can hardly contain the chocolaty deliciousness! My Grandma and Grandpa gave me a Hershey's chocolate cookbook for Christmas, and I've flagged some recipes to try. First on the list: Rich Cocoa Crinkle Cookies. Observe:
Oooh, ahhhh....

I am pretty sure this is a new go-to cookie. It might rank just above below chocolate chip cookies (mmmm!!!). At any rate, it's a new personal favorite!

Here's the recipe from my new cookbook:

2 cups granulated sugar
3/4 cup vegetable oil
1 cup Hershey's Cocoa (I used Special Dark)
4 eggs
2 teaspoons vanilla extract
2 1/3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Powdered sugar

1. Combine granulated sugar and oil in large bowl; add cocoa, beating until well blended. Beat in eggs and vanilla. Stir together flour, baking powder, and salt. Gradually add to cocoa mixture, beating well.
2. Cover; refrigerate until dough is firm enough to handle; at least 6 hours.
3. Heat oven to 350 degrees F. Lightly grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls (commentary: 1 inch is decidedly too large, in my book. However....); roll in powdered sugar to coat. Place about 2 inches apart on prepared cookie sheet.
4. Bake 10 to 12 minutes or until almost no indentation remains when touched lightly and tops are crackled. Cool slightly (2 minutes, here). Remove from cookie sheet to wire rack. Cool completely.

The recipe says it makes about 6 dozen, but I only came up with about 5.5 dozen, and with making the cookies smaller than suggested. I promise I only ate one two. So far, that is.

And how do they taste? A little like brownies! Slightly gooey, crunchy around the edges, so richly chocolate. A total success.

Thank you, Grandma and Grandpa!

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