Chocolate Crinkle Cookies

So I have been somewhat on a hiatus for the past few months. I've gotten a lot busier due to work and random activities like joining an opera. Add that to my long list of excuses which includes laziness, a longer than usual rainy season which was not conducive to photographing food indoors, and a general lack of inspiration to cook or bake anything.  

However, as my sister has been quite vocal about her request for chocolate crinkle cookies, I decided to get back into the flow of baking and blogging once again. Here's hoping this will be a continued streak.

Chocolate crinkle cookies are traditionally for the Christmas season, but I never got around to doing it then. They're a hybrid between a brownie-cookie-cake, without the sickly sweetness of a cake, without the crunch of a cookie, and without the density of a brownie but with all the good parts: a deep chocolate flavor, a gooey and chewy center, and in a convenient, bite-sized serving.

You don't need to bake these cookies for very long, or they will turn out dry and tough.

Chocolate Crinkle Cookies
Recipe from allrecipes
Makes a dozen cookies

  • 1/2 cup unsweetened cocoa powder
  • 1 cup flour
  • 1 tsp baking powder
  • 1 cup white sugar
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 cup icing sugar
  • Mix cocoa powder, white sugar and oil in a medium bowl. Beat in eggs one at a time, and then add the vanilla extract.
  • Combine flour, baking powder and salt with the rest of the mixture. 
  • The dough will be quite sticky, so chill for about 4 hours in the refrigerator
  • Roll dough into small 1 inch balls and dip in a bowl of icing sugar, coating it liberally. I was a bit shy with my own cookies, but don't be! Coat them fully.
  • Bake at 175 C or 350 F for 10-12 minutes.


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