Christmas Cookie #2: Chocolate Crinkles

Happy Monday everyone!
I’ve got two cookie recipes for you
today—first up, Chocolate Crinkles! 
It seems like everyone has certain
cookies recipes that their families traditionally make at Christmas,
and that Chocolate Crinkles are one of those cookies for a lot of
people. But not for me. Actually, this was the first time I’d ever
made them! But they’re extremely simple to make and I think they look
really pretty too, so I’m happy I finally gave them a try this year.
There are lots of different recipes for
these cookies all over the web, and they all seem to be fairly
similar. I used a recipe I found over at Crepes of Wrath, but I
noticed that two of my favorite bloggers recently posted recipes here
and here. The one note that I will make about this recipe is that I’d
highly recommend using dark chocolate (or dutch) cocoa powder.
Because it’s darker in color I think it really helps add to the
visual appeal of the cookies by making the powdered sugar pop. The
texture of the cookies is more cakey than chewy, and they’re super
chocolate-y which is obviously a good thing.
Chocolate Crinkles 
Total Prep and Baking Time: 1 hour 15 minutes, plus 2 hours to
chill the dough
Yield: 24-28 cookies
2 1/4 cups all-purpose flour
1 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups white sugar
1/2 cup vegetable oil
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup powdered sugar
1. In a medium sized bowl, whisk together the flour, cocoa powder,
baking powder, and salt. Set aside. In the bowl of your stand mixer,
beat together the sugar and vegetable oil, until the mixture resembles
wet sand, about 2 minutes. Add in the eggs, one at a time, beating well
after each addition, then beat in the vanilla. Gradually mix the flour
mixture in, until just moistened. Cover the dough tightly with plastic
wrap and chill in the refrigerator for at least 2 hours, or as long as
overnight – this is necessary, as the dough is very wet and needs a
while to thicken and firm up.

2. When you are ready to bake your cookies, preheat oven to 350
degrees F. Line your baking sheets with parchment paper, or generously
flour and/or butter your baking sheets (but I really do recommend
parchment paper). Roll the cookies into 2 tablespoon sized balls, using
either an ice cream scoop or greased hands, then roll them well in the 1
cup of powdered sugar. Place the cookies about 2 inches apart on baking
sheets and do not press down on them. 

3. Bake the cookies for 10-12 minutes, until firm but still a bit
cakey looking. Allow them to cool completely before moving, storing,
and/or serving. These will keep well in an airtight container for up to 4
days, or they freeze well for up to 3 months.

I’ve got another cookie recipe coming
up this afternoon, stay tuned! Xoxo