A friend in Tulsa had posted a picture of his mother's holiday baking, and part of that delicious display were these delicious looking Chocolate Crinkle Cookies. Now I know some Mammas can guard their family recipes closely... and I'm assuming Cody asked his mother first, but when I asked him for his mother's recipe he didn't hesitate one minute. So to Cody's mother... THANK-YOU and I hope you don't mind that I made my own little additions to your recipe.
These are awesome guys... enjoy!!
3/4 cup unsweetened cocoa
3/4 c. vegetable or grapeseed oil
2 cups granulated sugar
4 large eggs, room temp
2 teaspoon vanilla
2 cups flour
1/2 teaspoon instant espresso powder
1/2 teaspoon kosher salt
2 teaspoons baking powder
1 cup powdered sugar (to roll cookies in)
- Mix sugar, oil, vanilla, and cocoa together. One by one add eggs, and beat in slowly until smooth and brownie batter consistency.
- In a separate bowl combine, flour, baking powder, salt, and espresso powder. Slowly mix in to the egg and cocoa mixture until fully combined. Chill mixture at least 4 hours or even better over night.
- Preheat the oven to 375 degrees. in a shallow pie dish or bowl add your powdered sugar. Scoop out a large spoonful of cookie batter and drop into the powdered sugar. Roll around to coat and form into a ball. Place powdered balls on a prepared cookie sheet and bake 9-10 minutes depending on your oven. For even more flare, make a chocolate ganache (heavy cream and semi sweet chocolate) to drizzle over the top. Enjoy!