‘Tis the season…to bake! Each holiday season, I try to tackle a personal baking “challenge”, which really means trying out a new holiday cookie recipe. I try to pick something I’ve seen or heard of, something that sounds popular. A “nostalgic classic” like a thumb print or short bread. This year, in the midst all of grieving, mourning, and trying to heal from my beloved pet loss, I decided one of the best things to do is to get back into the kitchen again and “play.” Plus, I thought it would be a good way to “stay busy”, creative, and keep my mind awake and fresh during a time when I feel like I can barely articulate a thought or hold my attention for a long period of time. Also, I wanted to try something new. Something easy. Something chocolate. 🙂
I’ve heard about and seen many photos of these crinkle cookies and always wondered, “How to do they get those crinkles?” And, “Why are they white? How do they get that to stick?” And, “Are they crunchy all around or soft in the middle? They’re so pretty.”
I don’t claim to know anything about the science of the crinkles in these cookies, and I don’t presume, but turns out they’re white because of they’re coated in powdered sugar! Stuff coated in powdered sugar always makes it feel kind of ethereal. And oh my, these cookies are divine! They’re a little crunchy on the outside and fudgy in the middle, soft without being too soft and not too sweet. And boy oh, boy–chocolate flavour is bursting! After somewhat thorough internet search, I decided to go with Hershey’s recipe. Here it is along with some tips I learned along the way that might help you get a good batch:
Chocolate Crinkle Cookies | ADAPTED FROM, Hershey’S
2 cups granulated sugar
3/4 cup vegetable oil
3/4 cup HERSHEY’S Cocoa (or Dark Chocolate Hershey’s cocoa)
2 teaspoons vanilla extract
2-1/3 cups all-purpose flour
2 teaspoons baking powder
Combine granulated sugar and oil in large bowl. Add cocoa, then beat in eggs and vanilla.
In a separate bowl, combine flour, baking powder and salt and stir them together. Gradually add flour mixture to cocoa mixture, beating well. Cover; refrigerate until dough is firm enough to handle, at least 6 hours.
Heat oven to 350°F. Prep oven so you can place the cookie sheet on the 2nd top rack. Line cookie sheet with parchment paper or lightly grease. Shape dough into 1-inch balls–I used a melon baller lightly sprayed non-stick cooking spray to minimize the dough from sticking. Then roll the dough balls in powdered sugar to coat. Place about 2 inches apart on prepared cookie sheet.
Bake 11 to 13 minutes or until almost no indentation remains and tops are crackled. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.
They’re so perfect and simple to make! I shared about half of the batch and stored the rest in a tupperware container in a cool, dry place (pantry).