Chocolate Crinkle Cookies

Chocolate Crinkle Cookies

2 cups sugar
3/4 cup vegetable oil
3/4 cup Hershey’s cocoa (make sure your cocoa is as FRESH as possible!)
4 eggs (yes, 4, and make sure they are as FRESH as possible)
2 tsp vanilla extract
2 1/3 cups flour
2 tsp baking powder
1/2 tsp salt
powdered sugar

In a large bowl, stir together granulated sugar and oil, add cocoa, blending well. Beat in eggs and vanilla.

Stir together flour, baking powder and salt; add to cocoa mixture, blending well. Cover, refridgerate until dough is firm, usually at least 6 hours

Heat oven to 350 degrees. Grease cookie sheet. (I use a Silpat silicone baking sheet.) Roll dough into 1″ balls, roll in powdered sugar to coat. Place balls 2″ apart on sheet, and bake 12 to 14 minutes or until tops are crackled.

Note: When you take these out of the oven, the chocolate parts of the cookie may look slightly wet; DO NOT PUT THEM BACK IN THE OVEN THINKING THEY AREN’T DONE, or you will OVERBAKE THEM!!

Storage note: when cool, put into an air-tight container, as these cookies will go STALE very quickly. Do NOT leave them in the open air; they are best eaten within a day or two of baking.

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