Ooey gooey soft and chewy chocolate delights. That should be the real name of this cookie. A perfect chocolate treat. The crinkled cracks of the dark fudgy cookie against the white powdered sugar makes them very pretty for any occasion.
Ingredients:
1/2 Cup Vegetable Oil
1 Cup Unsweetened Cocoa Powder
1 3/4 Cups White Sugar
4 Eggs
2 Teaspoons Vanilla Extract
1 Cup Semi-Sweet Chocolate Chips
2 Cups Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/2 Cup Powdered Sugar for Decoration
Makes about 3 dozen cookies.
Directions:
1. In a large bowl or stand mixer, mix together vegetable oil, white sugar, and cocoa powder until well blended. Add the eggs one at a time, then add the vanilla and beat together until smooth..
2. Melt the chocolate chips in the microwave or over a double boiler. If using the microwave: put the chocolate chips into a microwave safe bowl and microwave for 30 seconds. Take them out and stir. Continue melting in the microwave for 10 seconds at a time, stirring after each time, until completely melted and smooth. If using a double boiler: place a glass or metal bowl with the chocolate chips in it over a pot of boiling water. Stir often until the chocolate is completely melted and smooth. Let cool slightly. Stir melted chocolate chips into the sugar mixture until well combined and creamy.
3. In a separate bowl mix together flour, baking powder, and salt with a whisk until well blended. Add the dry flour mixture a little at a time to the chocolate mixture and stir together until just combined. Cover and chill the dough for 5 hours or overnight in the fridge, or chill in the freezer for 45 minutes to an hour. Do not skip the chilling step or you will have a sticky mess on your hands and the cookies will not turn out.
5. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with a Silpat or parchment paper.
6. Put 1/2 cup of powdered sugar into a shallow bowl. Using a cookie scoop or tablespoons scoop a portion of the dough, about the size of a large walnut, the dough directly into the powdered sugar bowl one at a time. Roll the dough ball around in the powdered sugar to completely cover the dough. Don’t be afraid to use a lot, and add more powdered sugar to your bowl if you need to. Then place your sugar covered cookie dough ball onto the prepared baking sheet about 2 inches apart.
7. Bake in a preheated oven for 10-12 minutes. Cooking times will vary because every oven is different. Do not pull out of the oven to early or they will be raw in the center. The cookies will spread and crack, which is what makes the crinkles.
8. Allow the cookies to cool for only about 2 minutes before transferring them to a wire rack to cool completely. Because of the powdered sugar on the outside of these cookies they can stick to the parchment. Be sure to bake them on a non-stick surface and transfer them to the cooling rack just as soon as they are set to prevent any sticking.
This recipe and other cookie recipes are available in our 'Fantastic Cookie Cookbook' available both in digital format and printed format. For more, click here...
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