Chocolate Crinkle Cookies
- ½ cup vegetable shortening
- 2 cups sugar
- 4 eggs
- 1 tsp vanilla extract
- 2 cups flour
- 1 cup Dutch process cocoa powder
- 2 tsp baking powder
- ¼ tsp salt
- ¼ cup granulated sugar
- ½ cup confectioners sugar
- Preheat oven to 350°F.
- Line 2 cookie sheets with parchment paper or wax paper and set aside.
- In a medium size bowl sift the flour, cocoa, baking powder and salt together and set aside.
- In the bowl of an electric stand mixer with the paddle attachment, add the shortening and sugar and mix.
- Add the eggs in one at a time and beat until combined.
- Add in the vanilla.
- Carefully add in the dry ingredients and with the mixer on low speed, mix until combined.
- Prepare the sugars. Fill one small bowl with ¼ cup granualted sugar and another small bowl with ½ cup confectioners sugar.
- Using a small cookie scoop, scoop the dough and roll into 1 inch balls.
- Then roll each ball first in the granulated sugar and then in the confectioners sugar. Make sure to shake off any excess.
- Place the dough on the parchment lined cookie sheet and bake for 8-10 minutes until tops are cracked. Allow to cool completely before transferring.
Recipe by Lil' Miss Cakes at https://lilmisscakes.com/2011/chocolate-crinkle-cookies
2.2.6