I absolutely love these cookies. Not just because they are amazingly delicious but because one of my best friends, Rachelle, gave me the recipe– granted I did have to threaten to break into her house and steal the recipe while she slept if she didn't give it up. Every time I make these cookies I have the clearest memory of her giving me
this shocked expression and telling me off and lecturing me about how she couldn't believe that I would do such a thing. To this day I still don't know if she actually believed I would do it or if she was pulling my leg. Sometimes Rachelle has a really awesome poker face.
While these cookies reminding me of Rachelle is all well and good–there is a reason I asked for the recipe in the first place. They are darn delicious. A soft, out of this world chocolaty cookie, doused in powdered sugar–obviously I love them and need to go make another batch this very instant.
Chocolate Crinkle CookiesYield- 3 dozen
1 2/3 cup sugar
½ cup butter
6 Tbsp cocoa
1 tsp vanilla
2 tsp baking powder
2 cups flour
½ tsp salt
2 cups powdered sugar
Melt butter and stir in cocoa. Stir in the sugar. Add the eggs and vanilla stirring well. Add the baking powder and salt, mix well and then add all the flour and mix until combined. Remove dough from the bowl and wrap in plastic wrap. Refrigerate for an hour.
Preheat oven to 350 and remove dough from refrigerator. Pour 2 cups powdered sugar into a ziplock bag or a tupperware container. Roll dough into 1-inch balls and place in powdered sugar. Once you have a dozen close bag or container and shake until the cookie balls are coated. Remove dough balls and place on a greased cookie sheet or one lined with a silicone mat. Repeat for the rest of the dough.
Bake for 8-10 minutes or until the edges are firm but the middle is still a little gooey.