I don’t think December would be complete without holiday baking with friends. When my friend Breanna offered to come over with her adorable 8 month-old daughter and bake with me, I agreed in an instant. Her daughter, Brynn also was the perfect taste-tester, and these Chocolate Crinkle Cookies appeared to be something that Brynn really enjoyed. They were the perfect texture, being soft and gooey without falling apart–perfect for a small toddler and elegant enough to put in a holiday gift package (which is what I did with the leftover cookies).
Chocolate Crinkle Cookies
1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners’ sugar
In a medium bowl, mix together cocoa, white sugar, and vegetable oil.Beat in eggs one at a time, then stir in the vanilla.
Combine the flour, baking powder, and salt; stir into the cocoa mixture.
Cover dough, and chill for at least 4 hours (I chilled this overnight).
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
Roll dough into one inch balls with lightly oiled palms. I used a cookie scoop to portion the dough.
Coat each ball in confectioners’ sugar before placing onto prepared cookie sheets. [Alternatively, try other ingredients like cinnamon-sugar or sprinkles.]
Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Makes approximately 5 dozen cookies
Source: http://17andbaking.co, originally from allrecipes.com
Photograph Courtesy of : Breanna Thiede