Monday, December 21, 2009

The Best Christmas Cookie EVAH

These are the best Christmas cookies EVAH! I make about a billion-and-one of these at Christmas time, because everyone gobbles them down.

WARNING, PLEASE READ THIS: These cookies are pretty high-maintenance; the dough is heavy to mix, it needs to be refrigerated for several hours before baking; and these cookies are best eaten the day they are made, or the day after; so plan ahead!


Chocolate Crinkle Cookies
2 cups sugar
3/4 cup vegetable oil
3/4 cup Hershey's cocoa (make sure your cocoa is as FRESH as possible!)
4 eggs (yes, 4, and make sure they are as FRESH as possible)
2 tsp vanilla extract
2 1/3 cups flour
2 tsp baking powder
1/2 tsp salt
powdered sugar

In a large bowl, stir together granulated sugar and oil, add cocoa, blending well. Beat in eggs and vanilla. Your dough will look very dark and wet, like this:
 

Stir together flour, baking powder and salt; add to cocoa mixture, blending well. Cover, refrigerate until dough is firm, usually at least 6 hours. Once all the wet and dry ingredients are mixed together, it will be VERY heavy and dense, like this:
 
Its best to use a big Kitchen Aid mixer if you have one; your arms will thank you for it; this dough is hard to mix!

Heat oven to 350 degrees. Grease cookie sheet. (I use a Silpat silicone baking sheet.) Roll dough into 1" balls, roll in powdered sugar to coat. Place balls 2" apart on sheet, and bake 12 to 14 minutes or until tops are crackled.

Note: When you take these out of the oven, the chocolate parts of the cookie may look slightly wet; DO NOT PUT THEM BACK IN THE OVEN THINKING THEY AREN'T DONE, or you will OVERBAKE THEM!!Let them cool, and watch everyone devour them. Storage note: when cool, put into an air-tight container, as these cookies will go STALE very quickly. Do NOT leave them in the open air; they are best eaten within a day or two of baking. Using FRESH cocoa and the FRESHEST eggs possible will help a bit, but they get stale and tasteless rather quickly; so be sure to devour ASAP.

This is usually not a problem, as these cookies are WICKED good! You can also make the dough ahead of time, and keep it in a bowl, covered, in the fridge, for several days. Just take out some dough to roll and bake them a little at a time if you don't have the time to bake them all at once; or if they won't be eaten very quickly.
Chocolate Crinkle Cookies
2 cups sugar
3/4 cup vegetable oil
3/4 cup Hershey's cocoa (make sure your cocoa is as FRESH as possible!)
4 eggs (yes, 4, and make sure they are as FRESH as possible)
2 tsp vanilla extract
2 1/3 cups flour

2 tsp baking powder
1/2 tsp salt
powdered sugar

In a large bowl, stir together granulated sugar and oil, add cocoa, blending well. Beat in eggs and vanilla.


Stir together flour, baking powder and salt; add to cocoa mixture, blending well. Cover, refrigerate until dough is firm, usually at least 6 hours

Heat oven to 350 degrees. Grease cookie sheet. (I use a Silpat silicone baking sheet.) Roll dough into 1" balls, roll in powdered sugar to coat. Place balls 2" apart on sheet, and bake 12 to 14 minutes or until tops are crackled.


Note: When you take these out of the oven, the chocolate parts of the cookie may look slightly wet; DO NOT PUT THEM BACK IN THE OVEN THINKING THEY AREN'T DONE, or you will OVERBAKE THEM!!

Storage note: when cool, put into an air-tight container, as these cookies will go STALE very quickly. Do NOT leave them in the open air; they are best eaten within a day or two of baking.
Related Posts Plugin for WordPress, Blogger...