My sister got me hooked on these cookies years ago…..Everytime I make them it makes me think of her and how are family would pig out on them. Literally. She always made a big batch & brought them to our parents house for the holidays. Let me just say they are G.O.O.D! They are rich, fuggy, sweet but not too sweet and just melt in your mouth. If you like brownies this will take you there. Also, the original recipe calls for vegetable oil (blah) so we incorporated a stick of butter just because we are from the south and as Paula Deen says “Everything’s Better With Butter”.
CHOCOLATE CRINKLES (by Ingrid @Allrecipes)
(I was able to get 3 dozen cookies out of this recipe. This will vary & will depend on how large or small you make your cookies.)
- 1 cup unsweetened cocoa powder
- 2 cups white sugar
- 1 stick of unsalted butter, softened (recipe called for ½ c of vegetable oil I used butter instead)
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup confectioners’ sugar
In a stand mixer ( or you can use a hand mixer), cream together white sugar and butter.
Beat in eggs one at a time, and then stir in the vanilla. Once mixed add the coco powder slowly making sure to mix very well.
Combine the flour, baking powder, and salt; stir into the cocoa mixture. Let me just warn you this dough is THICK and it’s STICKY! It’s so thick and sticky, it literally broke my favorite spatula… L
Cover the dough and chill for at least 4 hours. And the longer it can be chilled the better. I chilled mine overnight and it was VERY easy to handle.
Preheat the oven to 350 degrees & Line 2-3 cookie sheets with parchment paper.
Roll dough into one inch balls and place them on a parchment lined cookie sheet. Chill the cookies for 10-15 minutes just to firm them back up. (I like to use a cookie scoop so that they are all pretty close to the same size.)
In a bowl add the confectioner’s sugar. Roll each dough ball in the sugar making sure to coat the cookie as much as possible. Place the cookie balls back onto the parchment lined cookie sheets.
Bake in preheated oven for 10 to 12 minutes. Do NOT over cook or they will get very hard. Once done, let stand on the cookie sheet for a minute before transferring to wire racks to cool.
Store in an airtight container. For up to 5 days.