Today, we’re sharing our absolute favorite cookie recipe. A couple of Christmases, we visited our Wisconsin family, and were sent home with a variety of home made goodies. I’m talking tubs and tubs of cookies, cakes, cupcakes, etc.
In the midst of this sweet assortment, were the most delicious chocolate cookies.
As we devoured the tubs of goodies, on the long drive back to California, Rosie (baker-girl), requested the following recipe from her aunt Michelle. I think it may be fair to say we’ve eaten close to our body weight of these cookies. Besides the fact that they are delicious, this recipe is also very kid friendly. The only thing I’m in charge of is taking them out of the oven. And eating them of course.
To make your own batch of Aunt Michelle’s Chocolate Crinkle Cookies you’ll need:
2 cups of granulated sugar
3/4 cup of vegetable oil
1 cup of cocoa powder
4 eggs (beaten)
2 teaspoons of vanilla extract
2 1/3 cups of flour
2 teaspoons baking powder
1/2 teaspoon of salt
small bowl of powdered sugar
- Combine granulated sugar and oil in a large bowl, add the cocoa powder and mix well.
- Add in the eggs and vanilla extract.
- Mix the flour, baking powder and salt, then gradually add it to the cocoa mixture.
- Cover and refrigerate cookie dough for 2 to 3 hours; or until the dough is firm enough to handle.
- Heat the oven to 350 degrees F.
- Grease a cookie sheet, or line it with parchment paper.
- Shape the dough into one inch balls. Roll each ball in powdered sugar until completely coated.
- Place cookies in the cookie sheet about 2 inches apart.