Cocoa. It sounds, tastes, smells, and looks delicious. I have found a new favorite cookie - with cocoa. Lots of cocoa. I broke out my KitchenAid mixer, the Christmas tunes, and my red and white polka dot/snow flake apron and went to town.
This cookie may also make you do completely irrational things. Like eat it directly out of the oven while drinking out of a milk carton. I don't know anything about that - but that's what I've heard.
Please enjoy these - I am thinking that I may need to bake another batch since my cookie gift tins are taking it's toll on my personal cookie stash :) It makes a yield of about 50. Think a dark deep chocolate taste balanced out with some icing sugar to make Christmas explode in your mouth.
Chocolate Delight Crinkle Cookies
Adapted from simplyrecipes.com
Makes about 50 cookies.
1 cup unsweetened cocoa powder
1 1/2 cups white sugar
1/2 cup canola oil
2 tsps pure vanilla extract
2 cups all-purpose flour
2 tsps baking powder
1/2 tsp salt
1 cup confectioner's sugar
In the bowl of an electric mixer fitted with the paddle attachment (you can use a wooden spoon and a regular bowl) beat together cocoa powder, white sugar, and oil until it comes together into a shiny, gritty, dark batter.
Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla and beat thoroughly.
In a separate bowl, whisk flour, baking powder, and salt. Mix into the chocolate mixture on low speed until just combined - don't over mix. Cover the bowl with plastic wrap and chill dough for 4 hours or overnight.
Preaheat oven 350 and line baking sheet with parchment paper. Place confectioner's sugar in a large plate with a lip. Using a spoon, get clumps of the chilled dough and roll them into 1 inch (2.5 cm) sized balls using your hands. Roll the balls in the confectioner's sugar and place on the cookie sheet. You should be able to fit approximately 12-16.
Bake for 13-15 minutes. Allow to cool on a wire rack.