World Chocolate Day totally snuck up on me and I am wholly unprepared. Of course then I made the mistake of telling the kids and so now they expect a chocolate miracle (which may or may not be in the form of a cup full of chocolate chips.)
However, I would be remiss if I didn’t at least offer up a little tidbit of chocolatey goodness that you could still technically swing today — for a midnight snack. Or you could declare it World Chocolate Weekend and prep these cookies today and bake them tomorrow. I’m talking about these delightfully rich Cocoa Crinkle Cookies that you have to try.
Funny story: when I first made these I thought I had discovered the motherlode of chocolate cookies until people informed me this was not new information. Thank for holding out on me, peeps. I, on the other hand, feel you all should be aware that you will never bake another chocolate cookie EVER after you’ve tried these. You will have died and gone to chocolate heaven.
Cocoa Crinkle Cookies
These delicious, chewy, chocolatey cookies need to be prepared and the dough left to chill in the fridge for at least 6 hours. Then scoop, bake and enjoy!
- 2 cups granulated sugar
- 3/4 cup vegetable oil
- 1 cup cocoa powder
- 4 eggs
- 2 tsp vanilla extract
- 2 1/3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- powdered sugar
Combine granulated sugar and oil in large bowl; add cocoa, beating until well blended. Beat in eggs and vanilla. Your kids can totally help you with this step.
Stir together flour, baking powder and salt in separate bowl. Gradually add to cocoa mixture, beating well. Handle your child a whisk and watch him or her go to town on the flour.
Cover; refrigerate until dough is firm enough to handle, at least 6 hours or overnight.
Heat oven to 350ºF. Grease cookie sheet or line with parchment paper. Scoop dough with a small scoop or spoon and shape into 1-inch balls; roll in powdered sugar to coat. Place about 2 inches apart on prepared cookie sheet. Kids can help scoop and roll but make sure they washed their hands well before starting!
Bake 10 to 12 minutes or until almost no indentation remains when touched lightly and tops are crackled. Cool slightly. Remove from cookie sheet to wire rack. Cool completely before storing in airtight container.
Now, I can’t take all the credit for these. One day over Christmas break a couple of years ago I told my oldest son he could pick any recipe from our new Hershey’s cookbook and we would make it together. He chose these. He’s now my favourite child.
So whether it’s World Chocolate Day, or World Chocolate Weekend or Weekend at Bernie’s or The Week from Hell, these will save you. And get the kids to help! They love getting in the kitchen and making a mess. The trick will be keeping them entertained for the six-or-so hours the cookies need to chill before baking. Luckily, I’ve got you covered for that.