Best Fudgy Chocolate Crinkle Cookies
We knew that we weren't able to do refreshments this year for our Christmas Open House. We reached out to Katie of Blue Daisy Cafe in Ruthven (also the owner of our Dipsy Daisy dips) to create a cookie featuring one of her dips. She did not disappoint! These are so yummy! Here is the recipe...below is a pdf version you can download and print out. Enjoy! Best Fudgy Chocolate Crinkle Cookies Fudgy Chocolate Crinkle Cookies have an irresistible brownie textured center, with a crunch of cookie on the outside! One of our favorite Christmas cookies right here! Ingredients 1/2 cup (2.2 oz) unsweetened cocoa powder 1 cup (7 oz) white granulated sugar 1/4 cup vegetable oil 2 large eggs 2 teaspoons pure vanilla extract 1 cup (3.5oz) all purpose or plain flour 1 teaspoon baking powder 1/2 teaspoon salt (for coating)1/4 cup confectioner sugar mixed with Dipsy Daisy Candy Cane Dip Mix. Instructions 1. In a medium-sized bowl, mix together the cocoa powder, white sugar and vegetable oil. Beat in eggs one at a time, until fully incorporated. Mix in the vanilla. 2. In another bowl, combine the flour, baking powder, and salt. Stir the dry ingredients into the wet mixture just until a dough forms (do not over beat). Cover bowl with wrap and refrigerate for at least 4 hours or overnight. 3. When ready to bake, preheat oven to 350°F . Line 2 cookie sheets or baking trays with parchment paper (baking paper). Roll 1 tablespoonful of dough into balls for smaller cookies, or 2 tablespoonfuls for larger cookies. 4. Add the confectioners (icing) sugar to a smaller bowl. Generously and evenly coat each ball of dough in confectioners sugar and place onto prepared cookie sheets. 5. Bake in preheated oven for 10 minutes (for small cookies) or 12 minutes (for larger cookies). The cookies will come out soft from the oven but will harden up as they cool. 6. Allow to cool on the cookie sheet for 5 minutes before transferring to wire racks to cool.