It’s a little late to be posting recipes from Christmas, but these cookies are so delicious I felt the need to share. I was home in Calgary during the holidays baking with my sis Steph McVox. As usual we were super synchronized and both of us had the urge to make Chocolate Crinkle Cookies. After a quick Google we found a recipe on the Hershey’s website and my Mom’s well-stocked pantry had all of the ingredients. And they were fresh as she re-stocked her baking larder before the holidays. These cookies are rich and chocolatey with a soft cakey texture. They stay moist after a few days and are simple to make. It’s a good idea to make the dough in advance as it needs six hours to chill. I’m a Gastropost contributor and was thrilled when they featured my photo of these cookies in the newspaper. Hope you enjoy them as much as we did! -bvox
Cocoa Crinkle Cookies
- 2 cups granulated sugar
- 3/4 cup vegetable oil
- 3/4 cup cocoa
- 4 eggs
- 2 teaspoons vanilla extract (we used Steph’s homemade vanilla)
- 2-1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Powdered sugar
- Combine granulated sugar and oil in large bowl; add cocoa, beating until well blended. Beat in eggs and vanilla. Stir together flour, baking powder and salt; gradually add to cocoa mixture, beating well.
- Cover; refrigerate until dough is firm enough to handle, at least 6 hours.
- Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls; roll in powdered sugar to coat. Place about 2 inches apart on prepared cookie sheet.
- Bake 11 to 13 minutes or until almost no indentation remains when touched lightly and tops are crackled. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.