My cousin Anita recommended this delicious recipe for chocolate crinkle cookies to me and it's definitely a keeper! I made a few tweaks to the original Betty Crocker recipe and one I found on allrecipes.com by including some instant coffee powder, cinnamon and dark chocolate chunks.
The cookie is fudgy and soft in the middle and has a seriously intense chocolate flavor. It looks really pretty with the dark chocolate colour peeking through cracks (or crinkles) in the icing sugar. When they come out of the over there are parts of the cookie that are just melted chocolate. It's really yummy. I loved it and hope you will try it out!
2 cups cocoa powder
2 cups white sugar
1/2 cup vegetable oil
2 tsp vanilla
1/2 tsp salt
2 tbsp instant coffee powder
1/2 tsp cinnamon
2 tsp baking powder
2 cups flour
1/2 cup semisweet chocolate chips or dark chocolate chunks (I used 4 squares of Lindt 70% dark chocolate and a handful of chocolate chips)
1/2 cup icing sugar
1. Mix together cocoa powder, sugar and vegetable oil with a hand mixer.
2. Add one egg at a time and blend.
3. Add vanilla, salt, coffee powder, cinnamon and baking powder.
4. Slowly mix in the flour.
5. Fold in the chocolate pieces.
6. Cover and put in the refrigerator for four hours (or I read you can put it in the freezer for 45 mins).
7. Pre-heat oven to 325 degrees.
8. Take a spoonful of the chilled dough and roll in icing sugar. Place on a greased cookie sheet.
9. Bake for 10-12 minutes. Let it cool for one minute then remove and place on wire rack to cool further.
This makes a huge batch of cookies. I split the dough in to two logs and left one in the freezer to bake later.