Mom’s Rich Cocoa Crinkle Cookies

About a year ago, Mom moved from Oregon back to Texas.  There’s a saying that you can take the girl out of Texas, but you can’t take Texas out of the girl! We are all VERY happy to have her back here where she belongs!  With that said, Mom loves to bake! I’m not saying we wouldn’t love her just as much if she didn’t, but let’s just say we love it that she does!  These chocolate crinkle cookies are TO…DIE…FOR!  Rich chocolate bites of chewy goodness that completely satisfy that chocolate craving!  Be careful…they’re so good you might find them disappearing just as quickly as you take them out of the oven!

Mom’s Rich Cocoa Crinkle Cookies

Mom & Me at Tyler Florence’s Wayfare Tavern in San Francisco

makes about 6 dozen cookies

Ingredients:

• 2 cups sugar
• ¾ cup vegetable oil
• 1 cup Hershey’s cocoa
• 4 eggs
• 2 teaspoons vanilla extract
• 2 ⅓ cups all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• powdered sugar

Preparation:

Stir together sugar and oil in a large bowl.  Add the cocoa, beat until well blended, then beat in the eggs and vanilla. Stir together flour, baking powder and salt, then gradually add the cocoa mixture, beating well. Cover and refrigerate until dough is firm enough to handle, at least 6 hours.

Heat oven to 350°, and line a cookie sheet with parchment paper (if no parchment, spray with nonstick spray). Shape dough into 1-inch balls, roll in powered sugar to coat then place about 2 inches apart on prepared cookie sheet.

Bake 10-12 minutes or until almost no indentation remains when touched lightly and tops are crackled. Cool slightly, then remove  to a wire rack to cool completely.

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Double Chocolate Almond Cookies

For all you fellow chocoholics out there, here’s a cookie that is sure to satisfy that craving for some “serious” chocolate! Ina Garten, aka Barefoot Contessa had Kathleen King on her show the other day making these famous cookies from Kathleen’s bakery, “Tate’s” in Southampton, NY.  She sells out of them every day…certainly a good enough recommendation for me to give them a try!  I used a small ice cream scoop to portion these out to that perfect 2-bite size…enough to satisfy my craving, but not so big that I worry about the calories. Now all I need to learn is how NOT to grab one every time I pass thought the kitchen!

Double Chocolate Almond Cookies

Slightly adapted from Kathleen King

52 Cookies

Printable Recipe

Ingredients

• 2 1/3 cups all-purpose flour
• 3/4 cup Dutch-processed cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/4 cups (2 1/2 sticks) salted butter, softened to room temperature
• 1 cup sugar
• 1 cup firmly packed dark or light brown sugar
• 1 large egg
• 1 teaspoon vanilla
• 2 1/2 cups semisweet chocolate chips
• 1 cup almonds, chopped

Preparation

Preheat oven to 350 degrees.

In a medium bowl, combine flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars. Add the egg and vanilla, and mix together. Add the flour mixture and continue mixing until just combined.

Add the chocolate chips and almonds and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Slightly press to flatten with the back of a spoon or your fingers.  Bake for 15 minutes.

Cool cookies on the cookie sheets. They should be very soft when removed from the oven, and they will firm up as they cool.

Liz’s Tidbits:

The recipe calls for 1 cup white chocolate chips, but, since I’m not a fan of white chocolate,  I just added another cup of semisweet to make up the difference.  I might try dark chocolate chips next time.  Also, these cookies don’t seem to spread much at all, so I flattened them slightly  my fingers before baking.