Monday, February 15, 2010

Chocolate Crinkles

I needed a simple cookie without a lot of ingredients and this fit the bill. (The most difficult part was waiting the six hours for it to chill in the refrigerator before baking.) As well, I was intrigued with the idea of using vegetable oil in the cookies instead of butter or shortening. Huh, you say? But, trust me, it works out really well.

The powdered sugar made these cookies look lovely and they have a great chewy texture. I was a little disappointed in the chocolate flavor of the cookie itself, but I suspect that this is due to BiH's type of cocoa powder and not because of the amount in the recipe. I'll have to give these another try once we get back to the States to find out for sure.

UPDATE: I made a chocolate cake with this same Bosnian cocoa powder and it didn't taste like chocolate. Bosnia's cocoa is the worst!

Chocolate Crinkles
(adapted from CuisineNie)
Printable Recipe
Makes 5 dozen

2 cups sugar
3/4 cup vegetable oil
3/4 cup cocoa powder
4 eggs
2 teaspoons vanilla extract
2 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup semi-sweet chocolate chips (chocolate chips don't exist in BiH; I chopped up a chocolate bar used "for baking or eating")
powdered sugar

1) In a large mixing bowl, combine sugar and oil. Add cocoa and blend well. Beat in eggs and vanilla.
2) In a separate mixing bowl, combine flour, baking powder and salt. Add to wet ingredients and mix well. Fold in chocolate chips. Cover; chill at least six hours.
3) Shape dough into 1 inch balls. Roll in powdered sugar until covered. Place two inches apart on greased cookie sheet.
4) Bake at 350 degrees for 10-12 minutes. Remove from cookie sheet; cool on wire rack. Enjoy!

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