Chocolate Crinkle Cookies!

Ever since getting this recipe from my friend, Tanya, we've made these cookies each year at Christmas time.  My kids love helping with these, especially rolling the dough balls into the sugar.  The cookies have a great taste and are soft and chewy in the middle!  They are really a good cookie to make for the holidays or any time you want a special treat.

Here is the recipe (oh and I've never gotten 4 dozen out of them, I must make the balls too big, but we like them that way, I got about 2.5 dozen out of my last batch).

Chocolate Crinkles

From “Family Fun” December/January 2008

Beneath the crackled, powdery surface of these cookie-brownie hybrids is a soft interior that tastes like a fresh chocolate doughnut. Consider these the answer for any chocoholics on your gift list.


Ingredients:

¾ cup butter, melted
½ cup unsweetened cocoa powder
1 cup sugar
2 eggs
2 teaspoons vanilla extract
2 cups flour (I used whole wheat pastry flour)
1 teaspoon baking powder (I used half of this)
1 teaspoon baking soda
½ teaspoon salt
6 ounces mini (or regular size) semisweet chocolate chips

¾ cup confectioners’ sugar (I didn't use near this much for all of them)



In a large bowl, mix together the melted butter, cocoa powder, and sugar. Whisk in the eggs and vanilla extract. In a medium-size bowl, stir together the flour, baking powder, baking soda, and salt. Use a large spoon to slowly add the dry ingredients to the chocolate mixture. Stir in the chips. Refrigerate the dough for 2 hours.

Heat the oven to 350 degrees. Form the dough into 1-inch balls, then roll them in confectioners’ sugar. Bake the cookies on an ungreased cookie sheet for 10 minutes. Set the baking sheet on a wire rack for 5 minutes, then lightly dust the cookies with the remaining confectioners’ sugar. Transfer the cookies directly onto the rack to cool thoroughly. Makes 4 dozen.