Well, let me first start off by apologizing for my tardiness with this post as I meant to schedule it for this morning. Oh, technology! I am particularly excited about this post because I get to share with you my experience with The Great Food Blogger Cookie Swap! I came across this awesome program while browsing one of my favorite blogs, Love and Olive Oil, and decided to give it a shot. This experience, combined with Foodie Pen Pals, has given me the opportunity to network within the blogging community. What could possibly be better than new friends and recipes? These programs have been so much fun to participate in and have even given me some ideas for my own - stay tuned! A special thank you to my cookie angels for their generous and delicious goodies.
As for the recipe, it took me a little while to decide on one since finding a good cookie to mail across the country can be a bit of a daunting task. Of course you want them to still look and taste just as wonderful as they did when they came out of the oven. This recipe is one of my all-time favorites (and one of the few that I actually know by heart) and can be eaten year-round, not just during the Holidays. It is a family recipe from a family friend of ours and is always included in her Holiday cookie exchanges. There is just something about a chocolate cookie covered in confectioner's sugar... pardon my drool! This recipe also yields close to three (3) dozen, so there are plenty to go around.
Chocolate Crinkles ( how they get their crinkle is still a mystery to me)
Ingredients
2 cups plus 2 tbsp. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup margarine
1 3/4 cup sugar
3 eggs
1 tsp. vanilla
4 squares unsweetened chocolate (melted) - I use Baker's, aren't they so cute?
1/2 cup confectioner's sugar (or as needed)
Instructions
- In a large bowl, beat butter and sugar until fluffy
- Beat in eggs, then vanilla, chocolate, baking powder and salt until blended
- Gradually add flour, mixing just to blend
- Refrigerate dough about one (1) hour
- Heat oven to 350; shape dough into 1/4" balls and roll in confectioner's sugar
- Place on lightly greased cookie sheets 1 1/2" apart and bake for 12-15 minutes
So glad you posted the recipe! I have still been snacking on these cookies a week later. :) Thanks for sending them!
ReplyDeleteI recently stumbled upon a similar tasting cookie sans powdered sugar that - is - only - four - ingredients!
ReplyDeleteHere it is: 1 Cup/ 1 Small Jar of Nutella (I mean, c'mon, the recipe had me at irresistible chocolate hazelnut spread), 1 Cup of Flour, 1/2 Cup of White Sugar, and 1 Egg. Mix it all together, roll into 1 inch balls, and bake for 8-12 minutes at 375 Degrees Fahrenheit. I personally added a bit of Cocoa Powder the second time (in one week I might add) and placed them on parchment paper which did its job perfectly.
For once, I preferred the cookies after they had set. Normally, I am admittedly an impatient cookie consumer that likes a dough-cookie hybrid. These are much tastier once cooled and oh so delightfully delicious.
I am going to try these, too, despite powdered sugar in large quantities being a hot, Spanish commodity. They look that good, and I am sure taste even better knowing your recipes. Thank you for sharing!