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Instructions |
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Mix powdered cocoa and oil thoroughly in large mixing bowl. This will be somewhat thick. I blend this together with a spoon in a medium bowl and then transfer to my mixer's mixing bowl.
Add sugar, oil and vanilla. Blend Well
combine Flour, Powder and salt. Add gradually to Chocolate mixture and blend well.
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Divide dough which is very, very soft into 2 or 3 portions. I place on plastic wrap that has been sprayed with PAM cooking spray and then wiped lightly with a napkin or paper towel. This will prevent the dough from sticking to the wrap. Place in freezer for several hours 4-5 hrs or overnight to get hard. At this point, well wrapped and placed in a freezer bag it can be stored for a couple of months. I'll pull it out whenever we want some cookies or I need to take something somewhere.
When ready to bake, preheat the oven to 350. Place about 1 cup powdered sugar into a plastic bag.
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Remove one disc of dough from freezer. With a spoon, take a piece of dough the size of a large marble and drop into the bag with powdered sugar. Coat heavily and roll lightly into a ball. Onto a cookie sheet sprayed with PAM cooking spray and wiped off lightly place cookie balls. These will spread some.
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Keep dough refrigerated until ready to use for each cookie sheet as it will continue to soften and can get hard to work with, but we feel so worth the effort. Because my hands are now very warm I use synthetic gloves when rolling the cookies or making candy. It helps greatly. Also, since the dough is chilled the dampness will melt some of the powdered sugar before getting the cookie sheet into the oven so I sprinkle more powdered sugar over those that need to be whiter. As the cookies bake they spread and this is how the crinkle appearance develops.
Bake 12 to14 minutes at 350. Cookies will be soft. Let set up on cookie sheet a minute or two then transfer to a cooling rack. Do not overbake or they will become hockey pucks as they cool.
Makes about 3 1/2 dozen cookies,
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Originally Submitted
12/8/2011
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