Sunday, September 4, 2011
You know, sometimes a girl just needs a chocolate fix. Chocolate crinkles are my go-to give-me-chocolate-NOW treat. The sugared outside gets slightly crisp, while the inside is soft and fudgy.
I usually don't think far enough ahead to chill the dough for 4 hours, so I just pop the bowl in the freezer for 30 minutes to an hour. I return the bowl to the freezer between batches to make sure the dough doesn't get too soft.
Adapted from Allrecipes
1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup confectioners' sugar
1. 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. (I have stuck the dough in the freezer before and cooled it for a shorter amount of time.)
2. 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.
3. 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.