Need recipe for chocolate crinkle cookies that has chocolate chips and cocoa in it?!
Answers: I had a recipe that had both and was sooo yummy and I lost it - I can only find on the wed ones that either has one or the other. Please help!!! Thanks!!
This recipe has both cocoa and chocolate chips:
Chocolate Crinkle Cookies
3/4 cup unsalted butter
1/2 cup unsweetened cocoa powder
1 cup sugar
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 large eggs, lightly beaten
2 tsp. vanilla extract
3/4 cup semisweet chocolate chips
Confectioners' sugar for dusting the cookies
In a large microwave-safe bowl, heat the butter on high for about 35 seconds or until melted. Stir in the cocoa powder until combined, and then stir in the sugar. Let the mixture cool for 10 minutes or until it's tepid. In another large bowl, stir together the flour, baking powder, baking soda, and salt. Whisk the eggs and vanilla extract into the butter mixture.
Using a wooden spoon, gradually stir in the dry ingredients until combined. Stir in the chocolate chips. Cover and refrigerate the dough for at least 2 hours or overnight.
Preheat the oven to 350 degrees. Roll the dough into balls that are about 1 1/2 inches in diameter (each of the cookies should contain about 2 tablespoons of dough). Lightly coat each ball with the confectioners' sugar. Place the balls on an ungreased baking sheet, leaving at least 2 inches between them.
Bake for about 12 minutes or until the cookies are set. Transfer the baking sheet to a wire rack and cool completely. Repeat until all the dough is used.
Store the cooled cookies in an airtight container. (They also freeze well). Makes about 25 cookies.
Chocolate Crinkle Cookies
2 cups granulated sugar
3/4 cup vegetable oil
3/4 cup cocoa, unsweetened
4 eggs
2 teaspoons vanilla
2 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup powdered sugar
In a large bowl, stir together sugar and oil; I use a wooden spoon.
Add cocoa, blending well.
Beat in eggs and vanilla.
Stir together flour, baking powder, and salt; add to cocoa mixture, blending well.
Cover and refrigerate until dough is firm enough to handle, usually overnight.
Dough has the consistency of soft fudge.
Heat oven to 350 degrees.
Grease cookie sheets or line with parchment paper.
Spray a#50 cookie scoop (the 2 tbles size) with Pam (you may have to repeat several times) and scoop dough out and roll in powdered sugar.
keep dough in fridge between batches.
Place cookies about 2 inches apart on prepared cookie sheet.
Bake 12 to 14 minutes until almost no indentation remains when touched lightly and tops are crackled.
place cookies on wire racks and cool completely.
Recipe does not seem to double well; dough comes out too soft.