Chocolate Crinkles

I used to make these for my sis when I visited her in college...I think 6 years ago? I first found this recipe in the Williams-Sonoma Cookies book (That so far has been my most used cookbook!) Then.. recently, someone on allrecipes.com got the most votes for the chocolate crinkles... and sparked my interest in this cookie again. I used the allrecipes.com recipe. I'm not sure how much more the cookbook recipe differed, but I remembered that the Williams-Sonoma recipe was a lot better. My cousin did enjoy these cookies today though.. so I guess it is kid friendly. The last time I made these were for Valentine's day .. almost 2 years ago... My roomies really liked them... but I'm not sure the intended recipient actually ate all of them. : ( I think that really started my baking thing in college... having a boyfriend to gift with food. Gifting girls with food is iffy because many girls care about their weight. Gifting guys is better because 1. as long as it's edible, they'll eat it and 2. they don't gain weight. These were difficult to photograph because the camera picked up the powdered sugar as a "blur" and refused to focus on anything.

(I halved the recipe below, which was 1/4 of the original recipe.. It was supposed to make 18... but I came out with 8...grrr)

My Version of Chocolate Crinkles... adapted from Chocolate Crinkles II on allrecipes.com

Makes 16 large cookies (1 tbsp) size

• 1/2 cup unsweetened cocoa powder
• 2/3 cup white sugar
• 4 tablespoons vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons confectioners' sugar

1. Mix oil, sugar in a bowl, add extract then egg.
2. Mix in flour, baking powder, salt. Then add in the cocoa powder. Mix until fully incorporated. Place into fridge for a few hours, or into the freezer for an hour.
3. Preheat oven at 350 degrees put rack in the second notch from the top of the oven (NOT MIDDLE.) Place powdered sugar into a small bowl. Take a 1 tbsp cookie scoop and scoop out the chilled dough. Release into the powdered sugar mixture. Toss with powdered sugar until it is round and fully covered, place onto lined baking sheet, do not flatten.
4. Bake for 12 minutes. The tops will be fully cracked, but will seem to be undone. Let cool on baking sheet for a few minutes before transferring to a cooling rack.

* To get that beautiful cracked or "crinkled" top, move rack to a higher position!