Friday, December 20, 2013

Procrastination Recipe: Chocolate Crinkle Cookies

I was babysitting Little L. last night and we like to bake together. So I decided on one of my favorite Christmas cookies from childhood. Little L. was super excited, mostly at the prospect of licking sugar off the counter which she just happened to spill while measuring. She brings out the germaphobe in me.

Last night was a lesson in patience, which I struggle with constantly. First, I didn't properly melt the chocolate so it was a little clumpy when mixed into the dough. Not a big deal, but a sure sign of my rushing. I also forgot that the dough needs to be refrigerated for at least 30 minutes to firm up before rolling into balls and put on the cookie sheet to bake. So the first batch was much thinner and the remainder of the cookies (which I did refrigerate) were the way they should be.

 Here you can clearly see the not completely melted chocolate refusing to blend into the batter. Tsk, tsk.

And here we have the dough that was not refrigerated and therefore thin and less presentable, though equally delicious. This is one of my favorite doughs, since, you know, I eat more dough than baked cookie.

1/2 cup oil
4 oz unsweetened chocolate (melted, completely)
2 cups white sugar
4 eggs
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup confectioners sugar (for rolling)

Melt chocolate completely (I tend to do 15 second intervals in the microwave and stir between until liquid). Mix into oil and white sugar. Add in vanilla and eggs, one at a time. In a separate bowl, combine flour, salt and baking powder then incrementally mix into chocolate mixture. Let sit in fridge for at least 30 minutes up to overnight. Dough will be firm. Scoop small balls into your hand and roll around. Drop into powdered sugar until coated and set two inches apart on baking sheet. Bake for 8-10 minutes. Let cool before serving.



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