CHOCOLATE CRINKLE COOKIES

It's fun eating pretty food. Especially when it consists of a deep chocolate chewy inside and crunchy outside.

In a medium bowl, mix together cocoa powder, sugar and oil. It should look like the above picture. Then beat in eggs and vanilla. Mix until smooth and shiny. Now it should look like the below picture.

In another bowl, combine together flour, baking powder and salt. Stir into the cocoa mixture with a wooden spoon just until smooth. Doesn't that look heavenly? Once that's done, cover the chocolate dough with plastic wrap and refrigerate for at least 4 hours (or if you have time chill them overnight!).

Preheat oven to 350F. Prepare 4 cookie sheets with parchment paper. Roll dough into 1 inch balls. Coat each ball in icing sugar and place onto cookie sheets. Leave space between the cookies because they will spread!

Bake for 10-12 minutes for smaller cookies, and 12-14 minutes for larger cookies. Let cool for at least 5 minutes before removing from cookie sheets. These were a favorite from my annual cookie tins to friends, family and neighbors. Not just because (duh) they're chocolate, but the texture is chewy and comforting for cozy days and they're so dang pretty!

Prep Time: 10 minutes (+ at least 4 hrs. chilling)

Cook Time: 10-14 minutes

Total Time: 4 1/2 hrs.

Servings: 45, 2 inch cookies

INGREDIENTS

• 1 Cup unsweetened cocoa powder

• 2 Cups white sugar

• 1/2 Cup vegetable oil

• 4 eggs

• 2 tsp vanilla extract

• 2 Cups all purpose flour

• 2 tsp baking powder

• 1 tsp salt

• 1/2 cup confectioner's sugar (for coating)

INSTRUCTIONS

1. In a medium bowl, mix together cocoa powder, sugar and oil. Beat in eggs and vanilla. Mix until smooth and shiny.

2. In another bowl, combine together flour, baking powder and salt. Stir into the cocoa mixture with a wooden spoon just until smooth.

3. Cover the dough with plastic wrap and refrigerate for at least 4 hours (I chilled them overnight).

4. Preheat oven to 350F. Prepare 4 cookie sheets with parchment paper. Roll dough into 1 inch balls. Coat each ball in icing sugar and place onto cookie sheets. Leave some space because they will spread.

5. Bake for 10-12 minutes for smaller cookies, and 12-14 minutes for larger cookies. Let cool for at least 5 minutes before removing from cookie sheets.

#GALTIPS:

1. Use the best quality dark unsweetened cocoa powder (it will have a stronger chocolate taste!) 2. Coat cookies in powdered sugar

3. Refrigerate for AT LEAST 4 hours, but I like to chill these overnight. The longer the better! generously before baking.

4. DO NOT overbake. If you are making larger cookies, it will take 2 more minutes to bake. Don't be afraid to take one cookie out of the oven after 10 minutes to test how much time they need to stay in the oven. DO take them out of the oven even when their centers look underbaked. They will continue baking for a few minutes after you take them out of the oven. These are supposed to be chewy! So don't try to leave the kitchen while they bake. Keep an eye on them!