Just before Christmas I wanted a quick and easy cookie recipe. Something that looked special, tasted amazing and was reasonably “wintery” or festive looking. Something that meant mince pie haters (ahem, me) wouldn’t feel left out at a mulled wine and mince pie gathering. I found a recipe for Chocolate Crinkle Cookies, tweaked it a bit and came up with these beauties.
Chocolatey without being too rich, soft and chewy, and so pretty to look at. They were perfect, easy to make (if not overly quick due to needing a spell in the fridge), and went down so, so well. They also kept for a good few days in an airtight container – I originally made around 80 and not unsurprisingly we couldn’t quite eat them all straight away! As an added bonus the rolled dough, without the icing sugar dusting, froze well too. I’d recommend defrosting slightly before coating and baking.
Recipe – for around 25 cookies, easy to divide and multiply
- 2 1/3 cups granulated sugar
- 1⁄4 cup vegetable oil
- 1⁄4 cup cocoa, unsweetened
- 1 large egg
- 1 teaspoons vanilla extract
- 1/4 cup all-purpose flour
- 1 teaspoons baking powder
- pinch salt
- 1/2 cup icing sugar, for rolling
In a bowl, stir together sugar and oil before blending in the cocoa powder – I find it best to do this gradually as it can go a little lumpy. Beat in egg (again, I do this gradually) followed by the vanilla and salt. Sift over the flour and baking powder, then folder the mix together. Note that the mix will be a lot more fudge-like that normal cookie dough! Pop the dough into the fridge for at least two hours.
Use teaspoons to scoop out portions of the mix, then roll into balls (they should be around 1 inch in diameter). Roll each ball in the icing sugar until fully coated, then place on a baking sheet lined with greaseproof paper. As these cookies spread, I’d avoid putting them too close together! Bake the cookies in batches at 175 for around 11-13 minutes – they will look gooey in between the cracks, but should firm up when cooled. Allow to cool for 5 minutes on the trays, then transfer to a wire rack to cool completely.
Enjoy at any time of the day – we made have had these as a cheeky breakfast on my sister’s birthday!
What’s your current favourite cookie recipe?