We are getting down to the wire and on to day 4. These cocoa crinkle cookies are a Christmas staple thanks to Hershey's. This recipe originally comes from Hershey's but has been shared with me by a dear family friend. Whether it is a traditional chocolate chip cookie or these deliciously rich cocoa crinkle cookies, there needs to be some form of a chocolate cookie on your Christmas desserts table.
Recipe yields 36 cookies
2 cups granulated sugar
1 cup unsweetened cocoa
3/4 cup canola oil
4 large eggs
2 tsp vanilla extract
2 1/3 cup flour
2 tsp baking powder
1/2 tsp salt
1/4 cup confectioners' sugar
In a large bowl, combine sugar, cocoa and oil. Blend until all ingredients are well combined.
Add eggs and vanilla extract to the mixture. Continue to beat until well combined.
In a separate bowl, whisk together flour, baking powder and salt.
Add dry ingredients into the wet mixture. Stir until just incorporated, being sure not to over mix. Cover the bowl with saran wrap and refrigerate for 30 minutes.
With about 15 minutes left, preheat the oven to 350 degrees. Using a cookie scoop, place balls of dough onto a greased cookie sheet. Using a fine mesh strainer, generously sprinkle the cookies with confectioners' sugar. Place in the oven and bake for 10-12 minutes.
Remove cookies from the oven and let rest on the cookie sheet for 1-2 minutes before removing to a wire cooling rack to finish cooling.
Be sure to serve these alongside plenty of cold milk. Enjoy!