Though I have only been posting recipes once every few weeks I have been baking, cooking and taking pictures in the mean time. Tonight I got a little ambitious baking for a friends birthday treat. About a week ago I thought it would be a great idea to make six little heart cheesecakes and about four different flavors. There ended up being one peanut butter (with a dollop of chocolate on top), two plain (with strawberry coulis), two tuxedos (layer of chocolate and a layer of white chocolate) and a passion fruit cheesecake…not to mention garnishes! So while I wait for those little beauties to bake I decided to write a backlogged post instead of analyze data for work. Today’s post is for Chocolate Crinkle Cookies! Don’t worry the little cheesecakes will definitely be a future post.
These little chocolate cookies were made for the Christmas boxes our group hands out to the janitors, glassblower and machine shop to show our appreciation for their help over the year. The crinkle cookies turned out chewy, light (in flavor) and beautiful since they were dusted with powdered sugar and the dark chocolate cookie was peeking through the cracks. Yum! The great thing about this cookie recipe is that the cookies are sweet enough to satisfy a sugar craving but not cloyingly sweet. The bad thing is that I ended up eating about four times as many…oh well. If you plan on making chocolate crinkle cookies be prepared to get a little dirty rolling out the dough!
Chocolate Crinkle Cookies
Ingredients:
¼ cup butter softened
3/8 cup unsweetened cocoa powder
4 tbsp vegetable oil
2 cups granulated sugar
4 eggs
2 tsp baking powder
½ tsp salt
3 cups all-purpose flour
1/3 cups grated dark chocolate
powdered sugar for rolling
- Preheat oven to 300 degrees.
- Combine all of the ingredients in a large bowl and mix well.
- Wrap the dough in plastic wrap and refrigerate for at least one hour for easier handling.
- After chilling, pinch a small piece of the dough and roll into a ball. Try to keep the dough balls about an inch in diameter. If the dough gets warm it will get increasingly harder to work with. When that happens just place it in the freezer for about 10 minutes and it should be ready to work with again.
- Roll the chocolate dough balls in the powdered sugar and place 2 inches apart on a baking sheet.
- Bake for about 12 minutes. Remove the cookies from the oven and after 1-2 minutes move them to a cooling rack so they can completely cool.
These are really quick to make and are a tasty treat. They have a more delicate chocolate flavor but you can always add a little bit more shaved chocolate or mini chocolate chips to the batter to ramp the chocolaty-ness up! Plus if you are like someone I know they make a pretty good subject for pictures. Well, I guess I need to go check on those cheesecakes now and maybe get around to looking at the data that I took today. Happy Baking!