So I realized I've been using a lot of recipes that require a stand mixer.
I've gotten spoiled by mine. I use it for nearly everything. It's just so easy to set up, dump in, and hit the lever to mix it all together.
And voila.
But I don't know what kind of kitchen gadgets you out there in internet land have...you may only have a bowl and a spoon. And that's all you need for today's cookie selection.
Also, this cookie is very easy and today on top of the 25 Days of Cookiemas, I had to make 15 bread bowls for The Deputy's Sargent. So I needed something fast and easy!
The Deputy won't admit it because these seem a little hoity toity, but these are on his short list of cookie favorites. They're soft and crunchy in all the right ways. The powdered sugar on the outside of these gives them a nice shell that cracks then melts away on your tongue. In short...they're delicious.
A word of caution...I said easy. Notice, I didn't say "Virtually NO clean up."
You will have powdered sugar EVERYWHERE by the time you're done making these and you will have cookie dough stuck to your hands.
Also, don't skimp on the refrigeration time. The original recipe says an hour, what it really should say is..."You'll regret not putting these and leaving them in the fridge for AT LEAST an hour or MORE."
When scooping and powdering these, I do them all at once, then wash my hands once, instead of between batches. This saves the dough from getting unworkable and saves you from washing your hands a million times.
Chocolate Crinkles
3/4 Cup Sugar
1/4 Cup Oil (Veggie, Canola, whatever...just not Olive)
1 Tsp Vanilla
1/3 Cup Cocoa
2 Eggs
1 Cup Flour
1 Tsp Baking Powder
1/4 Tsp Salt
Powdered Sugar (about 1/4 cup)
In a bowl mix the sugar, oil, vanilla, and cocoa together until well mixed. The mixture will be sort of gooey.
Add the eggs one at a time, stirring them in well.
Stir in the flour, baking powder, and salt. The dough will thicken up, but it will still be gooey. It reminds me of a thicker brownie batter. Cover the bowl with plastic wrap (Glad Press and Seal is my BFF.) and place in the fridge for AT LEAST an hour...if not more.
Before preheating your oven, prepare your kitchen for powdering. I would suggest not wearing anything black and be prepared to have powdered sugar handprints on your bum.
Prepare your cookie sheets with parchment, silpats, or silicone baking mats. Set aside.
Spread a sheet of parchment on the counter, or use a large plate or another cookie sheet. This will be the staging area for your powdered cookies. You don't want to put them directly on the sheets you're going to bake them on because you'll have powdered sugar all over them.
Once you're all ready, preheat your oven to 350 degrees.
Put your powdered sugar in a medium sized bowl and remove your cookie dough from the fridge. Using a teaspoon or a mini cookie scoop, scoop up a small amount of dough and roll into a ball and drop into the powdered sugar. Shake off any excess powdered sugar and place on your cookie catch.
Once the oven is preheated arrange cookies on a prepared cookie sheet leaving 1-2 inches between the cookies. These don't spread out as much as they sort of puff up.
Bake about 10 minutes.
Cool completely before eating...this allows that powdered sugar shell to really become crunchy and delicious.
So...if all you have is a spoon and a bowl...you're all set. Nothing fancy here, but they sure
I've gotten spoiled by mine. I use it for nearly everything. It's just so easy to set up, dump in, and hit the lever to mix it all together.
And voila.
But I don't know what kind of kitchen gadgets you out there in internet land have...you may only have a bowl and a spoon. And that's all you need for today's cookie selection.
Also, this cookie is very easy and today on top of the 25 Days of Cookiemas, I had to make 15 bread bowls for The Deputy's Sargent. So I needed something fast and easy!
The Deputy won't admit it because these seem a little hoity toity, but these are on his short list of cookie favorites. They're soft and crunchy in all the right ways. The powdered sugar on the outside of these gives them a nice shell that cracks then melts away on your tongue. In short...they're delicious.
A word of caution...I said easy. Notice, I didn't say "Virtually NO clean up."
You will have powdered sugar EVERYWHERE by the time you're done making these and you will have cookie dough stuck to your hands.
Also, don't skimp on the refrigeration time. The original recipe says an hour, what it really should say is..."You'll regret not putting these and leaving them in the fridge for AT LEAST an hour or MORE."
When scooping and powdering these, I do them all at once, then wash my hands once, instead of between batches. This saves the dough from getting unworkable and saves you from washing your hands a million times.
Chocolate Crinkles
3/4 Cup Sugar
1/4 Cup Oil (Veggie, Canola, whatever...just not Olive)
1 Tsp Vanilla
1/3 Cup Cocoa
2 Eggs
1 Cup Flour
1 Tsp Baking Powder
1/4 Tsp Salt
Powdered Sugar (about 1/4 cup)
In a bowl mix the sugar, oil, vanilla, and cocoa together until well mixed. The mixture will be sort of gooey.
Add the eggs one at a time, stirring them in well.
Stir in the flour, baking powder, and salt. The dough will thicken up, but it will still be gooey. It reminds me of a thicker brownie batter. Cover the bowl with plastic wrap (Glad Press and Seal is my BFF.) and place in the fridge for AT LEAST an hour...if not more.
Before preheating your oven, prepare your kitchen for powdering. I would suggest not wearing anything black and be prepared to have powdered sugar handprints on your bum.
Prepare your cookie sheets with parchment, silpats, or silicone baking mats. Set aside.
Spread a sheet of parchment on the counter, or use a large plate or another cookie sheet. This will be the staging area for your powdered cookies. You don't want to put them directly on the sheets you're going to bake them on because you'll have powdered sugar all over them.
Once you're all ready, preheat your oven to 350 degrees.
Put your powdered sugar in a medium sized bowl and remove your cookie dough from the fridge. Using a teaspoon or a mini cookie scoop, scoop up a small amount of dough and roll into a ball and drop into the powdered sugar. Shake off any excess powdered sugar and place on your cookie catch.
Once the oven is preheated arrange cookies on a prepared cookie sheet leaving 1-2 inches between the cookies. These don't spread out as much as they sort of puff up.
Bake about 10 minutes.
Cool completely before eating...this allows that powdered sugar shell to really become crunchy and delicious.
So...if all you have is a spoon and a bowl...you're all set. Nothing fancy here, but they sure