Cookie’s and Mac’s Chocolate Crinkle Cookies
One of my daughter’s favourite cookies. They are easy to make, and my daughter loves making them with me. Serve with ice cold milk (or hot coffee or tea for the grown ups)!
What you need:
2 cups sugar (use less if you think this is too sweet for you)
¾ cup vegetable oil
¾ cup dark cocoa (I only use dar cocoa)
3 extra large eggs
2 3/4 cups plain flour
2 teaspoons baking powder
½ teaspoon salt
powdered sugar for rolling (can be pure icing sugar, or icing mixture)
What you need to do:
Preheat the oven to 180 degrees centigrade (160 if your oven is fan forced).
In a large bowl, stir together sugar and oil using a wooden spoon. Add cocoa, blending well. Beat in eggs.
Stir together flour, baking powder and salt and add them to the cocoa mixture, blending well. At this point, if your dough looks hard to handle, it’s either you add a bit more flour, or you cover your bowl and leave in the refrigerator for about 10 hours until it gets firm enough to handle. I’m not sure if it’s because of the size of your eggs, or the day’s weather that affects your dough. I normally get a dough that is easy to handle right away hence I don’t need to rerigerate.
Grease cookie sheet. Rub a bit of butter on your clean hands and shape the dough into 1 inch balls (or bigger if you prefer) and roll in powdered sugar. Place about 2 inches apart on prepared cookie sheet — do not flatten! Bake 12-14 minutes or until ALMOST no indentation remains when touched lightly and tops are crackled. Do not overbake as they might burn at the bottom without you realizing it. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies. do not overbake as it might burn at the bottom. When you take them out of the oven, they would be quite soft, but they will get firmer as they cool. I love eating them warm and softish!
PS Sometimes you will get cookies that are quite flat — doesn’t matter. Will still taste great!