It’s our favorite day of the week… TASTY TUESDAY!
This week, Chef Rick shares with us his favorite cookie/brownie combo: Chocolate Crinkle Cookies! Trust us- if you like cookies and you like brownies, you’re going to LOVE this sweet treat!
Making these at home? Be sure to snap a photo and share it with us on social media!
1/2 Cup Unsweetened Cocoa Powder
1 Cup White Granulated Sugar
1/4 Cup (60ml) Vegetable Oil
2 Large Eggs
2 Teaspoons Pure Vanilla Extract
1 Cup All Purpose or Plain Flour
1 Teaspoon Baking Powder
1/2 Teaspoon salt
1/4 Cup Confectioner’s Sugar or Icing Sugar (for coating)
In a medium-sized bowl, mix together the cocoa powder, white sugar and vegetable oil. Beat in eggs one at a time, until fully incorporated. Mix in the vanilla.
In another bowl, combine the flour, baking powder, and salt. Stir the dry ingredients into the wet mixture just until a dough form (do not over beat). Cover bowl with wrap and refrigerate for at least 4 hours or overnight.
When ready to bake, preheat oven to 350°F. Line cookie sheets or baking trays with parchment paper (baking paper). Roll 1 tablespoonful of dough into balls for smaller cookies, or 2 tablespoonfuls for larger cookies.
Add the confectioners (icing) sugar to a smaller bowl. Generously and evenly coat each ball of dough in confectioners’ sugar and place onto prepared cookie sheets.
Bake in preheated oven for 10 -15 minutes. The cookies will come out soft from the oven but will harden up as they cool.
Allow to cool on the cookie sheet for 5-10 minutes.