Chocolate Krinkle Cookies
Recipe by Danielle Cherrick
Tis the Season...
Tis the Season...
Every year my mom spends the week before Christmas turning her kitchen into a sweat shopped filled with cookies. As she tires to come up with new kinds of cookies to make, swap out some old recipes for some new, my brother and I talk her into keeping some of our childhood favorites. For me its the chocolate krinkle cookies. These are a Christmas classic and my mom has been baking them for as long as I can remember. Although it's not an original recipe, as far as I'm concerned they are "hers". Follow the recipe to make 6 dozen of these snow topped cookies with the gooey interior.
- In a large bowl of an electric mixer at medium speed cream: 2 cups granulated sugar 3/4 cup vegetable oil
- Add and mix at low speed until well combined: 3/4 cups cocoa powder
- Add and beat until well combined: 4 large eggs 2 teaspoons vanilla extract
- On a piece of parchment paper sift together: 2 1/2 cups all purpose flour 2 teaspoons baking powder 1/2 teaspoon salt
- Add to the sugar mixture and mix at low speed until combined. Cover the dough with plastic wrap and chill for 6 hours or over night. Keep 1 cup of confectioners' sugar to the side.
- Preheat the oven to 350 degrees F. Grease 2 cookie sheets.
- Roll the dough into 1 inch balls. Roll each ball into the confectioners' sugar and arrange them one inch apart. Bake 12-14 minutes or until the cookies have puffed slightly. Let the cookies cool for about 5 minutes and then transfer to a wire rack to cool completely. This original recipe was found in the Joy of Baking cookbook.
- Granulated sugar x 2 cup
- Vegetable oil x 3/4 cup
- cocoa powder x 3/4 cup
- Eggs x 4
- Vanilla extract x 2 teaspoon
- Salt x 1/2 teaspoon
- Confectioner's Sugar x 1 cup