This is a pitiful sight isn't it? An empty cookie jar. Tsk. Tsk. Well I'll just have to do something about this!
This recipe works really well for selling at a bake sale. The end product is 4 dozen uniform shaped cookies. I've heard them called 'Snow on the Mountain' cookies but the name in our cookbook, by William-Sonoma, says Chocolate Crinkle Cookies.
Chocolate Crinkle Cookies
1/2 cup confectioners' sugar
1 2/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter (1 stick), at room temperature
1 1/4 cups sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1.) Preheat your oven to 350 degrees.
2.) Cover your cookie sheet with parchment paper.
3.) Put the confectioners' sugar into a medium bowls and set aside.
4.) In another bowl, whisk together the flour, cocoa, baking powder and salt.
5.) In a large bowl, using an electric mixer on medium speed, beat the butter and sugar for about 3 minutes, until creamy. Turn off the mixer and scrape down the bowl with the rubber spatula.
6.) Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.
7.) Turn off the mixer and add the flour mixture. Mix on low speed just until blended.
8.) Form the cookies by scooping up a rounded spoonful of dough (I used the smallest Pampered Chef Cookie Scoop). Roll the dough into a ball.
9.) Foll the ball in the confectioners' sugar until covered. Place the balls on a prepared baking sheet. Repeat, spacing the balls about 2 inches apart.
10.) Bake the cookies for 10 to 12 minutes, until crackled and puffed. Above is the 'before' picture. Below is the 'after' picture.
11.) Move the cookies to a cooling rack and cool completely before storing.
Awe. This looks so much better. There is just something so cozy and happy about a full cookie jar. What's in your cookie jar this week?