Friday, December 7, 2018

Chocolate Crinkle Cookies

    Chocolate Crinkle Cookies 

    Cook's Notes: Well this recipe caught my immediate attention with advertising ONLY 88 CALORIES FOR A SMALL COOKIE. I checked it's 1 tablespoon of dough. So I asked my husband if he thought I should go for the 88 calorie one, his response "Yes, I can always eat two." And for those who know what my husband looks like you know he never seems to worry about calories. Lucky him!
    I loved these cookies which taste like a brownie, crispy on the outside with a chewy inside. A dusting of powdered sugar gives them a festive snowball look. Check out some cooking tips for making these cookies at the end of the recipe. 
    Recipe adapted from cafedelites.com and makes 15 cookies. 
    Ingredients:
    1/2 cup unsweetened cocoa powder 
    1 cup sugar
    1/4 cup vegetable oil
    2 large eggs
    2 tsp. vanilla extract
    1 cup all purpose or plain flour
    1 tsp.baking powder
    1/2 tsp. salt
    1/2 tsp. espresso powder
    1/3 cup confectioner's sugar (for coating)

    Directions:
    In a medium-sized bowl, mix together the cocoa powder, white sugar and vegetable oil. Beat in eggs one at a time, until fully incorporated. Mix in the vanilla.
    In another bowl, combine the flour, baking powder, espresso powder and salt. Stir the dry ingredients into the wet mixture just until a dough forms (do not over beat). Cover bowl with wrap and put in freezer for at least an hour.
    When ready to bake, preheat oven to 350 degrees. Line 2 cookie sheets or baking trays with parchment paper (baking paper). Roll 1 tablespoonful of dough into balls for smaller cookies, or 2 tablespoonfuls for larger cookies.
    Add the confectioners (icing) sugar to a smaller bowl. Generously and evenly coat each ball of dough in confectioners' sugar and place onto prepared cookie sheets.
    Bake in preheated oven for 10 minutes (for small cookies) or 11 minutes (for larger cookies). The cookies will come out soft from the oven but will harden up as they cool.
    Allow to cool on the cookie sheet for 5 minutes before transferring to wire racks to cool. 
    Cooking Tips
    Make sure you start with room temperature ingredients so the oil and egg mix together easier.
    If you can, use Hershey’s unsweetened cocoa powder instead of Dutch process cocoa powder
    Make sure you chill the cookie dough in freezer for at least an hour as the dough is super sticky and easier to manage once it has been chilled (the longer, the better). Chilling also ensures thicker cookies with a fudgy texture, and less spreading while baking.
    Once they are rolled into balls and placed onto your baking sheet, there is no need to press them down. They will naturally bake into shape.
    Make sure your oven is HOT before baking! Or they will still be raw after 10 minutes.
    The baking time suggested in the recipe is a guide. Remember, this depends on how hot your oven runs. They will be super soft when they come out of the oven and harden as they cool. If you bake them for too long, the centres will not be fudgy.
    Bake them big or bake them small, it makes no difference in texture. The end result is the same. For bigger cookies, just leave them in baking in the oven for 2 minutes longer.

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