Tuesday, December 13, 2011
Chocolate Crinkle Cookies
4 exams left...that's all that separates me from now and a WHOLE MONTH of nothing-ness. Yes, a whole month of nothing, as in no work, no all-nighters, no silly design pin-ups, and no exams. Essentially, a whole month of nothing, and at the same time, I get a whole month of pure adventures in sugar and baking...and Christmas!!! I love Christmas and the holidays. This time of year is my absolute favorite (minus the giant amount of not-nothing that I have going on right now). I'm kinda excited.
I still have 4 exams though...and 120 Japanese art slides to memorize...I should probably get started on making those flashcards soon. After all, there's still a week and a half still left to go. Sigh. But in the meantime, here are some chocolate crinkle cookies.
This is a recipe my sister showed me. I know, chocolate crinkles aren't exactly the most original cookie, but they somehow manage to be on every single Christmas cookie list, and with good reason. They're just so good! Especially these. My sister says she makes them all the time to bring to her friends at school, and everyone simply swoons over them. Sounds good to me!
My sister was definitely right. I thought these cookies were pretty fantastic. I brought maybe half the batch of cookies to my friends in my design studio one night, and they loved them! But I mean, how could you not? They're soft and chocolate-y, and actually taste a lot like a cake brownie. The cookies aren't overwhelmingly sweet, so the powdered sugar makes them simply perfect.
Chocolate Crinkle Cookies
recipe from Betty Crocker
1/2 cup vegetable oil
4 oz unsweetened baking chocolate, melted and cooled
2 cups granulated sugar, scant
2 teaspoons vanilla
4 eggs, at room temperature
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup powdered sugar (for rolling the cookie dough)
In a large bowl, combine together the vegetable oil, melted chocolate, granulated sugar, and vanilla. Add the eggs, one at a time, making sure to stir completely after each addition. Sift together the flour, baking powder and salt onto a sheet of waxed paper, and add to the chocolate mixture. Stir until just combined. Cover the bowl with plastic wrap, and refrigerate for at least three hours.
Preheat the oven to 350 degrees F, and line cookie sheets with a silicone liner or parchment paper.
Drop the cookie dough by rounded teaspoonfuls into the powdered sugar.*** Roll the dough around in the powdered sugar until it is a round ball shape and is completely covered in powdered sugar before placing it onto the prepared baking sheets.
Bake the cookies about 10-12 minutes. The cookies should have no imprint remaining when lightly touched in the center. Allow the cookies to cool slightly on the cookie sheets before transferring them to a wire rack to cool completely.
***after I took the dough out of the fridge, it was still incredibly sticky, and a bit difficult (and messy) to work with. Don't try to roll the cookies into balls in your hands before dropping them in the powdered sugar, you'll just end up getting frustrated and covered in chocolate cookie dough (not that that's necessarily a bad thing...). Definitely use two teaspoons to form the dough into a ball and then roll it in the powdered sugar, it's a much faster and effective method!