Now I can call my Holy Week a productive staycation: between 14-hour cat naps, a finished book, bad and good movies watched, I made my old favorite: Chocolate Crinkle Cookies. I could’ve just bought one at a bakery, but I felt like giving baking another try. I mean, real baking, not mixing eggs, oil, and a Betty Crocker mix. Haha.
I got the recipe from a Hershey’s Chocolate Lovers Cookbook!
It’s one of those recipes don’t require much: flour, eggs, cocoa powder, sugar, powdered sugar, vegetable oil, baking powder, vanilla extract, and a little salt.
Mix the cocoa powder, sugar, and oil.
Add your four eggs and vanilla and beat well.
Combine flour, baking powder, and salt. Mix that in with the chocolate goo until you’re sure that they’re all getting along well.
Cover the bowl and stick in the fridge for about 4-6 hours until the dough is firm enough to handle. Here’s the part where I watched Camelot and decided that it was good although Arthur should’ve been more handsome and less wimpy.
Preheat your oven to 350. Grease yar cookie sheets!
Put some powdered sugar in a plate. Roll the dough into 1″ balls, then roll in into the sugar. The more the merrier!
Line em up in your cookie sheet! Bake for 12-14 minutes or until you see them cracking on top. Since I was using a small oven, I baked it for a little over 10.
take them off the sheet and let them cool.