Chocolate Crinkles

I experienced a little heart break while making these cookies. I was so excited to try this recipe. When I got home from work I decided that it was a great day to bake. I got out all my recipes I've been wanting to try and got started. I made the dough and because it was so cold outside today (31 was the high) I thought I would chill it outside. The recipe says to refrigerate it for at least 4 hours but I just couldn’t wait that long so I made a practice batch. They turned out great but the dough was a little hard to work with so back outside it went. That was at 6:00pm. It is now 8:00pm. I just went outside to grab the dough so I could wrap up my day of baking only to find 2 HUGE raccoons eating my dough! Needless to say the dough was unsalvageable. The few cookies I got out of it before the raccoons got to it were wonderful. I think I may add chocolate chips the next time I make this.

Lessons learned today:
1. Don't leave food unattended outside.
2. Raccoons are not my friend.


I hope you have better luck with this than I.

Thanks allrecipes.com
Chocolate Crinkles


INGREDIENTS

1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners' sugar

DIRECTIONS

1. In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
3. Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.