Chocolate Crinkle Cookies

Having a husband is hard work. Just when you think you are doing a good job he throws something at you like Chocolate Crinkle Cookies.  It was shortly after Thanksgiving that we were discussing food possibilities for Christmas dinner as well as the annual Christmas cookie bake off.  We had a list of about 15 different cookies going and we were just about to end when Mr. J spoke of these Chocolate Crinkle Cookies.  He wanted some.  My mom immediately jumped in to say that she liked them too and they must be added.  She will have anything chocolate but really we did NOT have such a thing growing up. I think she was secretly keeping them from my brother and I all of these years.

Since that conversation I have seen not only Chocolate Crinkle Cookie recipes across the Internet but Peppermint Chocolate Crinkle Cookie, S'mores Chocolate Crinkle Cookie, and Mocha Chocolate Crinkle Cookie.  Yum, right?  Good thing Mr. J is a simple cookie man.  The originals were fine with him.

Chocolate Crinkle Cookies
Adapted from Chow.com

Ingredients: 
4 ounces dark chocolate, finely chopped

1/2 cup cocoa powder
1/2 cup vegetable oil
2 cups oat flour
2 cups whole wheat flour
 2 teaspoons baking powder
1/2 teaspoon fine salt
2 cups granulated sugar
2 teaspoons vanilla extract
4 large eggs
1 cup powdered sugar

Directions:

1. Place the chocolate and oil in a small saucepan over low heat, stirring occasionally until the chocolate has melted and the mixture is smooth, about 4 minutes. Remove from the heat and set aside to cool slightly.
2. Sift together the flour, baking powder, and salt into a medium bowl; set aside.
3. Place the sugar and the chocolate-oil mixture in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until combined (the texture will be sandy), about 2 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula. 
4. Return the mixer to medium speed and add the vanilla and the eggs 1 at a time, letting each completely incorporate before adding the next, about 2 1/2 minutes total. Stop the mixer and scrape down the sides of the bowl and the paddle. 
5. On low speed, add the flour mixture and mix until just incorporated, stopping once to scrape down the sides of the bowl and paddle, about 1 minute total. (The dough will be runny like batter.) Scrape down the sides of the bowl and cover with plastic wrap. Refrigerate the dough until firm, at least 2 hours or overnight.
6. Heat the oven to 350 degrees and arrange 2 racks to divide the oven into thirds. Line 2 baking sheets; set aside.
7. Place the powdered sugar on a plate or in a shallow bowl. Roll the dough into 1-inch balls (about 1 tablespoon each), drop them into the sugar, and roll until completely coated. Place 15 of the balls 2 inches apart on each of the prepared baking sheets. (Chill the remaining dough.)
8. Bake for 5 minutes, then rotate the sheets front to back and top to bottom and continue baking until the edges of the cookies are set but the tops are still a little soft, about 5 minutes more for soft, chewy cookies or 7 minutes more for crisp cookies. Transfer the cookies to a wire rack and cool completely. Let the baking sheets cool completely before repeating with the remaining dough. The cookies can be stored in an airtight container for 3 to 4 days.

The cookies took a bit of time to prepare.  I kind of forgot about the whole refrigerate the dough for a few hours before baking. The end results were some really big cookies.  I am really hoping to get a smaller cookie scoop for Christmas.  The big cookies though was a very good thing because they are delicious.  I think they taste like a lighter brownie but the kind on the edge of the pan due to the crispy outer shell.

I typically try to avoid most things with powdered sugar and cocoa because they are difficult to work with.  I tend to end up with both all over me and the kitchen.  I have nightmares about blowing my nose and all that comes out is cocoa.  Sorry for that picture.  This was just a trial run.  The dough refrigerates for about 3 day but can also be frozen once the cookie dough balls are formed. I plan to bake off the rest later this week to bring back for the holidays.  I am glad Mr. J spoke up because I am definitely banking on this being a new cookie tradition.