CHOCOLATE CRINKLES

Yesterday, we had taping for True Confections and did this in one of our episodes.... The Chocolate Crinkles.  I like everything about it...the crackly look of the cookie, soft and gooey texture and how it can last for days at room temperature.

The dough can also be stored in the fridge or freezer for days and you can just bake them as needed. I think I'll be making another batch of these for the weekend... you should too.     Happy Baking!

Ingredients:

3/4 cups oil

2 cups sugar

4 pieces eggs

1 tablespoon vanilla

2 1/3 cups all purpose flour

3/4 cup cocoa powder

2 teaspoons baking soda

1 teaspoon salt

1 cup confectioner's sugar

Directions:

1.  Combine oil and sugar in a bowl of an electric mixer.

2.  Add eggs and vanilla.

3.  In a separate bowl, combine all-purpose flour, cocoa powder, baking soda. 

4.  Place the mixture in the refrigerator for at least an hour  or until the dough is firm before using.

5. To bake, Preheat oven to 350 F. Shape the dough into 3/4-inch balls and roll in the confectioner's sugar to coat completely.

7.  Place the balls in a lightly greased cookie sheet or lined with parchment paper.  Arrange the balls about 2 inches apart.

8.  Bake the cookies until puffed and cracked on the top, about 10-12 mins.  Cookies should look undone and still soft in the center.  The internal heat will cook the cookies while cooling down and will keep them moist and chewy on the inside and crisp on the outside.  Cool completely.  

9.  Store in an airtight container.