These taste like sugar coated brownies!
The recipe makes about 6 dozen-- I baked 2 dozen yesterday and put the rest of the dough into the freezer to bake in a few weeks!
Be sure to check out my tips at the bottom of the recipe!!!
Snowy Cocoa Crinkles (hersheys.com)
Ingredients
- 2 cups granulated sugar
- 3/4 cup canola oil
- 1 cup HERSHEY'S Cocoa
- 4 eggs OR 2/3 cup liquid eggs (such as AllWhites)
- 2 teaspoons vanilla extract
- 2-1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup powdered sugar for rolling
Directions
1. Combine granulated sugar and oil in large bowl; add cocoa, beating until well
blended.
Beat in eggs and vanilla.
Stir together flour, baking powder and salt.
Gradually add to cocoa mixture, beating well.
2. Cover; refrigerate until dough is firm enough to handle, at least 6 hours.
3. Heat oven to 350°F.
Grease cookie sheet or line with parchment paper.
Shape dough into 1-inch balls; roll in powdered sugar to coat.
Place about 2 inches apart on prepared cookie sheet.
4. Bake 10 to 12 minutes or until almost no indentation remains when touched lightly
and tops are crackled.
Cool slightly. Remove from cookie sheet to wire rack. Cool completely.
Makes about 6 dozen cookies.
MY TIPS!
~I put the bowl of dough in the back of the refrigerator where it's the coldest,
and they were ready to roll in about 3 hours.
~Roll out the chocolate dough balls first. (I did a cookie sheet of 12 at a time)
~THEN roll them in the powdered sugar, otherwise, you get a big sugary
mess in your chocolate dough!
~After you roll each ball in the powdered sugar, roll it again between
your hands to remove the excess sugar--this also makes the dough balls
nice and round!!
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