Saturday, January 9, 2010
Cookie Recipe #7 - Chocolate Crinkle Cookies
In the 14th century, travel became widespread globally and cookies were a natural travel companion. The "jumble" became one of the most popular cookies. It traveled well because of it being a hard cookie made of mostly nuts, sweetner and water. The jumble became known on every continent by similar names.
In the early 1600's, cookies came to America. The name "koekje" arrived with the Dutch and became Anglicized to "cookie" or "cooky". (http://www.ochef.com/25.htm Ochef.com).
Today's cookie is called the Chocolate Crinkle Cookie. It's chewy chocolate cookie rolled in powdered sugar before baking. It has a pretty appearance and tastes almost like a brownie. It needs to be mixed up the night before or early in the day because of the 6 hour refrigerator time.
Ingredients: 2 cups granulated sugar, 3/4cup vegetable oil, 3/4-1 cup cocoa, 4 eggs, 2 teaspoons vanilla, 2 1/3 cup flour, 2 teaspoons baking powder, 1/2 teaspoon salt, powdered sugar for rolling
Instructions: Preheat oven to 350 degrees. Put 1/2 cup powdered sugar in small bowl (use more if needed)and set aside. In large mixing bowl, combine sugar and oil; mix well. Add sifted cocoa and blend. Beat in eggs and vanilla. Sift in flour, baking powder and salt. After completely mixed, cover with plastic wrap and refrigerate for 6 hours or overnight (then dream about how good they will taste tomorrow!).
Using a metal tablespoon and floured fingers, make 1-1 1/2" rolls then toss in bowl of powdered sugar. When competely coated place on ungreased baking sheets, 2 1/2 inches apart. If desired, you may lightly press down on each cookie to assist the spreading of the cookie. Bake in 350 degree oven approximately 10 minutes. Cookies should be crackled on the top, yet soft to the touch in the middle. Remove from oven and allow to cool on baking sheet a minute or two, the transfer to cooling racks.
This recipe makes 4-4 1/2 dozen chocoliscious cookies!