Monday, June 02, 2008
This is a favourite in our household. Fudgey cookies with loads of chocolate! There are lots of names and varieties of this recipe, like here where unsalted butter is used as alternative to vegetable oil and used coursely chopped semi sweet chocolates instead of baking cocoa powder, or this one from Betty Crocker, and lots more on the web.
This version is from the recipe book my parents gave me a few years back - Secret Recipes Revealed Book 1 of the Alabang New Life Christian Centre , which is actually a compilation of recipes from members of the community. Secrets that were passed on by families, to "bless" others. This particular recipe is from the "kitchen of Mina Shultz" called Trisk Chocolate Crinkles. This is very similar to the Betty Crocker version
2 cups granulated sugar (I used raw sugar)
1/2 cup vegetable oil
1 cup powdered cocoa
2 tsp vanilla
2 cups all purpose flour (or plain flour)
1/2 tsp salt
2 tsp baking powder
1/2 cup powdered sugar (icing sugar) for rolling
Mix granulated sugar, oil, coca and vanilla in a bowl.
Add in eggs, one at a time.
Stir in flour, baking powder and salt.
Cover and refrigerate dough until slightly firm. (Betty Crocker suggested 3 hours. This is apparently the key, as mine turned out a bit flat because I only let it sit for an hour)
Preheat oven to 180 degrees C ( 350 degrees F).
Scoop a teaspoonful of dough and shape into balls.
Roll in icing sugar.
Place 1-inch apart on greased cookie sheet.
Bake for 8-10 minutes or until dough hardens and almost no indention remains when pressed.
Do not overbake, as this one tends to get really stone-hard when over baked.