Wednesday, December 15, 2010

Chocolate Crackle Cookies

adapted from
*makes at least 40 cookies!

- 1 cup unsweetened cocoa powder
- 2 cups granulated sugar
- ½ cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1/2 cup mini chocolate chips
- 1 cup powdered sugar


1. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a separate medium bowl, stir together cocoa, white sugar, and vegetable oil. Beat in eggs, one at a time, then add vanilla, stirring to combine. Add in flour mixture and stir until combined. Add chocolate chips and stir just to disperse throughout batter. Cover with plastic wrap and chill in refrigerator for 4 hours, or up to overnight.

2. Preheat oven to 350 degrees. Line cookie sheets with parchment or a silicone baking mat. Put sugar into a small bowl. Using a 1-inch cookie scoop or rounded tablespoons, roll dough into balls with your hands, then roll in confectioners’ sugar to coat. Place on prepared cookie sheets 2 inches apart. Bake 10 to 12 minutes. Let cool on cookie sheet for a couple minutes before transferring to a wire rack to cool completely.