My workplace, StockFood, is promoting its partner company icook2day and their newest ebook, Cinnamon and Ginger. Starting tomorrow, November 23rd, the book will be available for free (normally $5.99) through Sunday. Don’t miss out!
I’ve tested one of the many cookie recipes here for you to try.
Chocolate Crinkle Cookies
1 cup unsweetened cocoa powder
2 cups granulated sugar
1/2 cup vegetable or canola oil
4 fresh eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioner’s sugar, plus extra for dusting
1. Mix together cocoa, white sugar, and vegetable oil in a medium bowl. Beat in eggs one at a time, then stir in vanilla. In a separate bowl, combine flour, baking powder, and salt; stir in to the cocoa mixture. Cover dough, and chill in the refrigerator for at least 4 hours or until firm enough to shape into balls.
2. Position oven rack in the center of the oven. Preheat oven to 350 degrees Fahrenheit. Line cookies with parchment paper.
3. Place the confectioner’s sugar in a shallow bowl. With lightly greased hands roll chilled dough into 1 in balls. Roll the ball in the confectioner’s sugar until completely coated. Place on prepared cookie sheet 2 inches apart.
3. Bake for 8-12 minutes, just until edges are firm. Do not over bake, cookie should be soft and chewy. Let stand on the cookie sheet for a minute before transferring to wire racks to cool. Dust with the confectioner’s sugar. Serve.
A few notes: I found that baking them for 8 minutes was better for keeping the chewy center- that was perfect! I also replaced most of the ingredients for raw or organic alternatives. Raw cacao powder, raw organic coconut sugar, olive oil (that’s all I had on hand), gluten free flour, and pink Himalayan sea salt. I did use eggs, although I believe you can use a flax seed replacement if you want to make a vegan version.
Follow this link to find the free download info.