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We picked up a plate of chocolate crinkle cookies at an Amish bake sale over the weekend. Chocolate crinkles are popular cookies in Amish kitchens. I'll be candid, it was not love at first bite with this cookie. But by the next day I was smitten and the cookies rapidly started disappearing. I think they needed a day to be sealed and to soften. I personally like a softer cookie (when I tried one that first day it was a crunchier cookie, okay tasting but not a blockbuster) but by the second day (after spending a night sealed in a ziploc bag) they had softened which released a wonderful, chocolately flavor. The dusting of powdered sugar balances out the cocoa just enough to make for a pleasing balance of sweet tastes. So this really is a good, good cookie. Sometimes I get so stuck on a cookie having to have frosting to be enjoyable that I forget about ones like this that stand alone on their own merits without being buried in icing. Give the recipe a try and you won't be disappointed!
- 2 cups sugar
- ¾ cup vegetable oil
- ¾ cup cocoa
- 4 eggs
- 2 tsp. vanilla
- 2-⅓ cups flour
- In a large mixing bowl, mix well.
- Cover and chill.
- Roll into 1-inch across balls and roll in powdered sugar.
- Place onto lightly greased cookie sheet. Bake at 350° for 12 minutes.